This chanterelle soup recipe is really rich so it's great in small amounts as a first course.
Author: Cindy Halbkat
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
In a heavy bottom pan, saute onion in butter and salt on medium heat
Add Chanterelles and garlic and saute 5 minutes for fresh chanterelles - 1 minute for cooked chanterelles.
Add sherry to deglaze the pan.
Add herbs and chicken broth, bring to a simmer and simmer 10 to 15 minutes.
Add half and half and lemon juice and then puree.
Put back on heat and let it almost reach a boil.
Remove from heat and add saffron and let it infuse for a few minutes.
Serve garnished with a spoonful of herbed yogurt cheese (see recipe below).
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
In a medium bowl, whisk together yogurt, herbs and salt until combined.
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.
Cover and refrigerate overnight.