Cream of Chanterelle Soup

Chanterelles can be found most times of the year, depending on how far you are willing to travel. This time of year, they shine like an exotic golden flower against the drab autumn forest background.

Also known as “golden chanterelle” and “egg mushroom,” the pleasantly aromatic fleshy wild mushrooms are magical to cook with. As we transition from summer to fall, what’s better than a fragrant, comforting soup with chanterelles taking center stage?

2 or more cups fresh chanterelles
2 large shallots or half of 1 onion fine-diced
3 cloves garlic, minced
1/2 cup sweet white wine or sherry
1 pint chicken broth
1 cup cream
1/4 tsp cayenne or red pepper flakes
Salt to taste
Flour

Carefully rinse the fresh chanterelles, removing any dirt or grit and cut off any woody stems. Slice the mushrooms and sauté in a skillet with light olive oil and/or butter with onions and garlic. (I used truffle oil).

While cooking, combine the stock and cream in a soup pot and bring to a simmer. When moisture has disappeared from chanterelles, add them to the stock/cream and de-glaze the skillet by pouring wine into the pan to lift off remaining flavor and add into the stock mixture. Add cayenne and adjust cayenne and salt to taste.

Thicken the soup by removing 1/4 cup broth/cream mixture and whisking in enough flour to create the consistency of paste. Starting with about 1 tablespoon of warm flour mixture, whisk a little at a time back into the soup and let the soup come back to a simmer for 1 minute, giving the soup a chance to thicken. (It will not thicken until it comes back to a simmer). Repeat until it is close to the thickness you want. Finally, simmer for another 15 minutes to dissolve any leftover clumps and mellow out the ‘flour’ taste.

Serves 6-8.

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