You know that it is fall when the leaves are turning red, orange and yellow...and when the mushrooms are up. The Golden Chanterelle mushrooms are abundant in this area, and fairly easy to find. Nicole and Bryan came to visit last weekend, and they wanted to pick the mushrooms and make the wonderful soup recipe that I have. I know a good place to find these delightful mushrooms, so, off we went. It didn't take long to find the mushrooms and fill a shopping bag of chanterelles. These mushrooms are good fresh, and they dehydrate very well. I do have a permit for hunting mushrooms on public lands.
I found this recipe on www.cdkitchen.com
Cream of Chanterelle Mushroom Soup
4 Tablespoons Butter
1/2 cup finely Chopped Onion
1 Lb fresh Chanterelle Mushrooms, cleaned and well chopped
2 Tablespoons Flour
2 cups Chicken Broth
2 cups Half and Half
1/2 teaspoon Salt
1/4 teaspoon Pepper
Melt Butter in a heavy saucepan set over medium heat, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often.
Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer for 5 minutes.
Add half and half, salt and pepper and heat on low, just below a simmer, for 10-15 minutes.
Serves 4.
This soup is even better after being refrigerated 24 hours, the flavors improve.
