Cooking Secrets California/Kathleen Devanna Fish

Golden Chanterelle Mushroom Soup (San Francisco)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 2 hours N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup + 1 Tbsp olive oil 1-3/4 lbs golden chanterelle mushrooms, chopped 1/2 lb white mushrooms, chopped
2 large celery ribs, chopped 2 medium leeks, chopped 1/2 cups shallots, thinly sliced
4 large garlic cloves, thinly sliced 3 qts strong chicken stock or strong consomme 3 fresh thyme sprigs or 1 tsp dried thyme
2 bay leaves salt and pepper to taste inner leaves of one bunch of celery, chopped



1 In a heavy-bottomed 4 qt sauce pot, heat 1/2 cup olive oil on high heat until oil begins to smoke. Add 1-1/2 lbs chanterelle mushrooms and white mushrooms, stirring for 5 minutes. Add celery, leeks, shallots and garlic, stirring constantly over high heat until all of the vegetable juice has evaporated and mushrooms start to brown, approzimately 10 to 15 minutes.
2 Add 2-1/2 qts chicken stock or consomme, stir, add thyme and bay leaves. Bring to a boil and skim off any impurities that come to the top. Reduce heat to a slow boil and reduce by approzimately 60 to 90 minutes.
3 Remove from heat and cool. Remove thyme sprigs and bay leaves. In a blender or food processor, puree soup until smooth and pass through strainer. Season with salt and fresh pepper.
4 To serve, saute remaining 1/4 lb chanterelles in 1 Tbsp olive oil until golden brown. Place mushrooms on the bottom of each bowl and ladle hot soup over them. Top with celery leaves.
5 COOKING SECRET: If soup is too thin, put back on stove and reduce. If pureed soup is too thick, use chicken stock to thin. This soup can be prepared 2 to 3 days in advance.

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