Chanterelle Bisque with Herbed Yogurt Cheese Recipe

This chanterelle soup recipe is really rich so it's great in small amounts as a first course.

Soup

• 12 oz fresh chanterelles or 8 oz chanterelles sauted in butter
• 2 tsp butter
• 1/2 tsp salt
• 1/2 medium Vidalia onion or sweet onion diced finely
• 1 clove garlic minced
• 1/4 cup sherry
• sprig of thyme
• sprig of parsley
• 1 bay leaf
• dash of cayenne
• 2 c chicken broth
• 2 c half and half
• 1 T lemon juice
• pinch of saffron

1. In a heavy bottom pan, saute onion in butter and salt on medium heat
2. Add Chanterelles and garlic and saute 5 minutes for fresh chanterelles - 1 minute for cooked chanterelles.
3. Add sherry to deglaze the pan.
4. Add herbs and chicken broth, bring to a simmer and simmer 10 to 15 minutes.
5. Add half and half and lemon juice and then puree.
6. Put back on heat and let it almost reach a boil.
7. Remove from heat and add saffron and let it infuse for a few minutes.
8. Serve garnished with a spoonful of herbed yogurt cheese (see recipe below).

Herbed Yogurt Cheese

• 16 oz plain yogurt, preferably not low-fat
• 1 tsp sea salt
• 1 tsp chives
• 1 tsp lemon thyme minced
• 1 tsp yarrow minced
• 1 tsp flower petals like hibiscus, rose or nasturtiums

1. In a medium bowl, whisk together yogurt, herbs and salt until combined.
2. Put mixture in collander lined with cheese cloth and suspend over a bowl to catch the whey.  Save the whey to make lacto fermented foods like saurkraut.  It'll keep in the refrigerator for about 6 months.
3. Cover and refrigerate overnight.