Oregon
orapostille.Com

INGREDIENTS:

1/2 cup olive oil PLUS
1 tablespoon olive oil
1 3/4 pound golden chanterelle mushrooms, chopped
1/2 pound white mushrooms, chopped
2 large celery ribs, chopped
2 medium leeks, chopped
1/2 cup shallots, thinly sliced
4 large cloves garlic, thinly sliced
3 quarts 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

PREPARATION:

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, approximately 10 to 15 minutes. Add 2-1/2 quarts 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 approximately 60 to 90 minutes. 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. 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. 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.

Tags:  golden chanterelle mushroom soup recipe