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Chanterelle
Mushroom Soup
Chef Cathal Armstrong of Restaurant Eve
- Alexandria, VA
Adapted by StarChefs
Yield: 6 to 8 Servings
Ingredients:
- 2 Tablespoons butter
- 6 shallots, roughly chopped
- 2 garlic cloves, chopped
- 1 pound chanterelle mushrooms, cleaned and trimmed
- ½ cup chicken stock
- 1 quart cream
- 1 fresh bay leaf
- 1 teaspoon fresh chopped thyme
- Salt and freshly ground white pepper
- Freshly ground nutmeg
- Cayenne pepper
Method:
Melt butter in a large pot over medium heat. Add shallots and garlic,
and gently sweat until translucent. Add chanterelles and continue
to sweat until all the liquid has evaporated. Add chicken stock,
cream, bay leaf and thyme. Season to taste with salt, pepper, freshly
ground nutmeg and cayenne pepper. Continue to cook over medium heat
for about 30 minutes. Remove bay leaf from mixture. Blend soup and
then strain through a fine mesh sieve.
Wine Pairing:
A sparkling wine such as th ePol Roger Champagne Brut Rosé
1996
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