This is a quick, easy soup that takes advantage of our
good fortune of living in one of the most diverse
mushroom habitats in the world. This recipe calls for
chantrelles, but you can substitute any mushroom,
even criminis or portabellos if there are no fresh
shrooms to be found.
Procedure:
In a medium saucepan, melt butter over medium
heat. Add onions and cook a couple of
minutes, stirring occasionally. Add roughly
chopped chantrelles and first 1/4 Cup of wine.
(save your best mushroom specimen for the
garnish) Cook for about five minutes stirring
often. Add flour and cook for about 1 minute,
stirring constantly to ensure that everything is
coated evenly.
Add stock and bring to a boil quickly on high
heat. Reduce to medium and simmer for
about a minute while gently stirring. Add
cream, salt,pepper and cayenne, and cook just
below a simmer for about 10 minutes. Add
parsley and 2 Tbsp wine and stir whisk for the
last couple of minutes, and you’re ready to
serve.
Optional: Use Roux to thicken if desired.
What you’ll need
1/4 Stick Butter
1/2 Cup Onion Diced
1 Pound Chantrelles or other mushrooms
1/4 Cup Harbinger 2009 Chardonnay
2 Tbsp Flour
2 Cups Stock (Chicken or Vegetable)
2 Cups Half and half or Heavy Cream
1/2 Tsp Salt
1/4 Tsp White Pepper
1/4 Tsp Cayenne
2 Tbsp ...yep..more Chardonnay
1/4 Cup Finely Chopped Parsley
Varies Roux if desired
Garnish
First a little garnish. Slice that mushroom you saved in about 1/4 inch thick slices. In a dry nonstick pan, sauté slices on one side for about 30 seconds then flip. Cook for about 30 seconds
then add a small amount of butter. Melt butter and coat mushrooms by flipping or carefully stirring.
Add a dash of wine to deglaze and remove from heat. Place gently on top of each bowl.
You may need to thicken the soup a touch to get mushrooms to stay afloat. You can also sprinkle
with a little fresh parsley as well.
Roux Recipe:
Melt 1/8 cup butter in a small saucepan over medium/low heat. Add 1/8 Cup flour and whisk
together with the butter. Consistency should be firm but not too dry. When you add it to the
soup, whisk it vigorously adding a small amount at a time so as not to over-thicken.
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