Yields- 10 each 8 ounce portions
Ingredients
8 ounces Unsalted Butter (2 sticks, reserve 1/2 stick or 2 ounces)
1/4 cup Shallots, peeled and minced finely
1 T Garlic cloves, peeled and minced finely
2 lbs Chanterelles Mushrooms* (available online from www.dartagnan.com)
Cut into bite size 1/8 inch slices
1/4 cup all purpose flour
6 cups Chicken stock or broth
2 cups Heavy Crème
1/4 cup Madeira Wine
2 T Brandy
Sea salt to taste
Freshly milled black pepper to taste
Tabasco Sauce to taste
2 T Chives, finely sliced
*Chanterelles Mushrooms
English “Chanterelles”
French “Girolle”
German “Pfifferling”
Japanese “Shiba-take”
One of the world’s most popular edible fungi. Found in several continents around the globe, it is used fresh as well as dried. At market, select the smaller sized mushrooms as the larger ones can sometimes be woody in texture, look for them to be dry to the touch. The aroma should be that of ripe apricots. When cooked, their flavor is extremely pronounced; subtle hints of pepper and sometimes bacon are recognized.
These mushrooms have been harvested in the wild, so pine needles, dirt and other residue are not uncommon. You can clean them by simply using a stiff little brush, careful to remove dirt that may lodge in the gills underneath the “trumpet head”. Try to avoid using water as they can begin to soften and loose their rigidness. Store them in a container loosely wrapped in paper towels till needed.
Note:
If fresh chanterelles are unavailable at market, dried chanterelles can be substituted in their place. Instead, use half the weight of fresh, or 1 pound. Simply place them in 8 cups of water (room temperature), squeezing periodically until hydrated. This will take approximately 3-4 hours. If water becomes dirty, change water as needed.
Method
In a heavy bottom, stainless steel pot, heat 6 ounces (1 1/2 stick) butter over medium heat. Add the shallots and sauté, stir rapidly not to color. Add the garlic, cook for 2-3 minutes. Add chanterelles and sauté for 5 minutes stirring often.
Add the flour, cooking for about 5-8 minutes stirring vigorously to prevent sticking and keeping consistency smooth. Add the chicken stock slowly using a wire whisk to incorporate mixture into the stock. Gradually increase to moderately high heat and bring to a boil for 1 minute. Add the madeira wine then reduce heat to a simmer and cook for about another 25 minutes.
To finish soup for service
In a separate stainless steel sauce pan bring heavy cream to almost a boil. Remove and add hot crème to the pot containing the soup. Whisk to incorporate well. Add brandy. Adjust the seasoning with the sea salt, pepper and Tabasco sauce. Whisk in the remaining butter. Ladle into pre-warmed service bowls and garnish with the cut chives on top. Serve immediately.
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