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Misty's Cream of Chantarelle Soup
Added on February 6th, 2008
Misty\'s Cream of Chantarelle Soup
Makes
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Prep time
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Cook time
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Ingredients

Directions

  • sautee the chanterelles, onion and shallots in butter.
  • add 1/2 cup flour and stir it in until thick and well blended
  • whisk in 1 1/2 pints half and half, a little at a time to keep from lumping
  • dilute with broth or sherry to desired consistency.
  • add salt and pepper to taste.

Tips

  • I usually just slice them up. Don't wash them though, because the water tends to disentegrate the mushroom meat.
  • Sautee them dry first, and all the water will come out of them. You'll be surprised at how far down they cook. You start with a big pile of raw mushrooms and end up with a teeny pile of delicious cooked ones.
  • You should be able to find some at a health store or a natural foods place.