Cream of Chanterelles

When my family moved to the Bordeaux region, our life changed drastically. It was no longer an urban life that we experienced, but a rural one. We would go to the local farms to get our milk and eggs, go to the local farmers and producers for the vegetables and fruits of the season and enjoy all the that a life in the country has to offer. We would for example go for long bike rides in the country, stop at near-by orchards and get a bushel of apples or plums. We would go to the Farmer’s Market on Saturday morning. We would join in the fun and help out during the harvest of the grapes. Those are such wonderful memories. One of the thing, that I dearly loved, was to go for walks in the early morning, in the near-by forests after a thunderstorm. We would go hunt for fresh mushrooms. Some of the mushrooms we would search for were “Cepes” , and “Chanterelles“, as they are best when they are fresh and have just rose from the ground. I remembered my mom cleaning them up and saute them in butter, fresh garlic and parsley. They were so so good and such a great addition to any meat. I missed those days.. Well, what a surprise it was yesterday to see Chanterelle at Costco. They were perfect, almost as fresh as if I had picked them myself from the ground… I had to have them… And this is what I did with them: Oven Roasted Chicken with a side of saute Chanterelle, and a cream of Chanterelle.

Ingredients: 1 purple onion cut thinly, 1 lb of fresh Chanterelles, 2 tbsp of butter, 1 1/2 cup of broth, 1/2 cup of white wine, 1 cup of cream. 1 tbsp of fresh parsley chopped.

In a pot, melt the butter and when the butter is sizzling saute the onion until they become soft and  golden. Add the chopped Chanterelles and cook for 5 minutes. Add the fresh parsley, the white wine, 1/8 tsp of salt, 1/16 of pepper and cook for another 5 minutes. Add the broth and bring to boil. When the “mixture” has come to a boil, lower the temperature and cook for 15 minutes. Remove the soup from the stove and with a mixer, puree the soup to a very fine “veloute” ( cream). Add salt and pepper if needed. Add 1 cup of cream, mix well and serve. Et Voila!!!

Bon Appetit and Happy Cooking!!!

One thought on “Cream of Chanterelles

  1. OK I will try to leave a comment on this entry. I enjoyed all of the cookie recipes tonight and look forward to baking them this week. Thanks for all the special entertainment along with the hospitality. Your assistant was very good. I love the proscuitto wrapped asparagus.



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