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Beaucoup de Soupes
du jour

Restaurant Eve
110 S. Pitt St.
Alexandria, VA 22314

Chanterelle Mushroom Soup
Chef Cathal Armstrong of Restaurant Eve - Alexandria, VA
Adapted by StarChefs

Yield: 6 to 8 Servings

  • 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

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

   Published: January 2005
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