You don’t come across a good load of Chanterelle Mushrooms that often, so when you do–you’ve just got to indulge!! The delicate & delicious taste of chanterelles combined with saffron, sherry, cream & parmesan makes this soup a true treat!
You will have to adjust the volume, depending on how many mushrooms you have–I got lucky with a treasure trove and made a large pot to share with the picker…
In a soup pot, sweat some CHOPPED GARLIC & MINCED SWEET ONION in some OLIVE OIL & BUTTER, a VEG BROTH CUBE, SALT & PEPPER
lightly brown your CHOPPED CHANTERELL MUSHROOMS in a few tbsps of BUTTER in separate frying pan…add this to the stock pot (include the butter drippings)
Add a pinch or two of SAFFRON
shake a jar with MILK & FLOUR (eg: cup of milk + 4tbsp of flour) add it to the soup pot,
Add HEAVY CREAM
Add WATER (this will make the soup cool and allow for the eggs to be introduced)
Add WISKED EGGS with PARMESAN CHEESE
Blend well with immersion blender
finish with SHERRY to taste
adjust seasoning
eat up, don’t count calories…this is forest gold!!
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