Cream Of Chanterelle Mushroom Soup

Recipe Ingredients

4 tablespoons	60ml	Butter
1/2 cup	31g / 1.1oz	Chopped onion
1 lb	454g / 16oz	Fresh chanterelle mushrooms - cleaned, trimmed,
		And chopped coarsely
2 tablespoons	30ml	Flour
2 cups	474ml	Prepared Aromont chicken stock
2 cups	474ml	Half and half
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
2 tablespoons	30ml	Madeira
1/4 cup	36g / 1.3oz	Chopped fresh parsley.

Recipe Instructions

Melt the 4 tablespoons of butter in a heavy saucepan over medium heat. Add the onion and saute for about 3 minutes. Add the mushrooms and saute, stirring often, until they soften and wilt.

Sprinkle the flour into the mixture and continue to cook, stirring constantly to coat the onions and mushrooms. Add the broth gradually, stirring constantly, and bring to a full boil. Continue to boil for about 1 minute, stirring constantly. Reduce the heat and simmer for about 5 minutes.

Add the half and half, salt and pepper, and continue to cook over low. The mixture should remain just below a simmer. Continue cooking for about ten minutes. Add the Madeira, stir thoroughly to combine, and serve sprinkled with snipped fresh parsley.

This recipe yields ?? servings.

Source:
Earthy Delights at http://earthy.com

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