Cream of Chanterelle and Porcini Soup

Prepare Porcini Stock

1. Pulverize dried porcini into dust with food processor.

2. Rehydrate in a bowl with 2 cups warm water to create a porcini stock.

3. Stir well, and let it sit to infuse.

Prepare Chanterelles

1. Melt 3 Tbsp. butter in a large pot over medium heat.

2. Add diced sweet onions and cook, stirring occasionally, until deeply caramelized and golden brown.

3. Add chanterelles and remaining 3 Tbsp. butter.

4. Raise heat to high and while stirring regularly, sauté until mushrooms release their liquids and become soupy (about 5 minutes).

Build the Soup Base

1. Lower heat to medium and blend in flour with the chanterelles and onions. Stir constantly for 1 to 2 minutes to coat the ingredients and cook out the raw flour taste.

2. Pour in beef stock slowly, while whisking vigrously to prevent lumps.

3. Add your prepared porcini stock (including any remaining dust).

4. Bring liquid to boil, then immediatly reduce to a low simmer.

5. Stir in the white pepper, nutmeg, and a pinch of salt.

6. Cover and simmer gently for 15 to 20 minutes to allow the flavors to fuse and thicken.

Blend and Serve

1. Remove soup pot from heat.

2. Use an immersion blender to puree soup until completely smooth and creamy.

3. Return to pot on low heat to keep warm until ready to serve.

4. In a large skillet, melt a small pat of butter over medium-high heat.

5. Add the 4 to 6 oz. of sliced garnish mushrooms, and sauté until they're browned and caramelized around the edges (5 to 8 minutes).

6. While the garnish mushrooms cook, stir in the 1 cup of heavy cream into soup. (Adjust cream and/or salt to taste and desired consistency).

7. Top soup with sautéed mushrooms for garnish and added texture.

If you have leftover soup and you want to store it, cool it to room temperature within 2 hours of cooking, transfer to a sealed glass or plastic container, and then store in the refrigerator for up to 3 or 4 days. (Freezing will separate and curdle the cream.) Reheat in a saucepan over low to medium-low heat, stirring constantly. Don't boil. Whisk in a splash of milk, broth, or water if it thickens too much.