David's Recipe for Cream of Chanterelle Soup

Not exactly Campbell's Cream of Mushroom Soup....

Soup, French-American

  • 1 pound horn of plenty mushrooms (Please notice that I'm very well behaved today, and that I therefore haven't called them death trumpets.)
  • 1 pound girolles
  • 1/4 cup olive oil
  • 2 stalks celery, thinly sliced at an angle
  • 1/4 coffee spoon salt
  • 1/8 coffee spoon nutmeg
  • 1/2 cup flour
  • 2 quarts low-fat milk
  • 1/2 large onion, diced
  • 1/2 chili pepper, finely diced
  1. Using your fingers, remove any bits of leaves, sticks, and other forest-floor debris from the mushrooms. Next, rinse the mushrooms quickly under running water to remove any grit, and bounce them up and down in a colander get them almost dry again.
  2. Saute the girolles over a high flame for a few minutes in almost 1/2 of the quantity of oil. Add 1/2 of the quantity of flour and stir well for another few minutes; the mushrooms shouldn't brown in this time. Coating the mushrooms with the flour before adding the liquid is an easier and perfectly good substitute for making a white roux.
  3. Remove the girolles from the pan. Saute the onion and the celery for a few minutes until the onions are translucent.
  4. Remove the onion and celery from the pan. Saute the horn of plenty mushrooms for a few minutes in almost 1/2 of the quantity of oil. Add 1/2 of the quantity of flour and stir well for another few minutes.
  5. Lower the flame to low heat. Move the celery and onion to a soup pot. Add back the mushrooms. Add the milk a little at a time while stirring.
  6. When all of the milk has been added, stir in the chili pepper, salt, and nutmeg.
  7. Place a heat diffuser under the pot, lower the flame to very low, and simmer for 15 minutes.
  8. For a complete meal, serve with crusty bread and butter and a green salad.




 
  
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