I told you about those 12 pounds of chanterelle mushrooms I picked, right? The cold, soggy Bay Area weather is still working its magic on the mycellium, and a hike through the woods provided me with a bounty of golden delectables. I had some other winter vegetables in the crisper, and was in the mood for something creamy and chunky, so … ta-da! Recipe behind the cut.
2 tbsp. butter
1 tbsp. olive oil
1 cup of mirepoix
1/2 cup diced leek
1/2 cup diced fennel bulb
Salt & pepper to taste
1 1/2 cup diced fresh chanterelle mushrooms
1 tsp. fresh thyme leaves
1/2 tsp. saffron threads
2 tbsp. flour
1/2 c. dry white wine
2 1/2 c. stock (vegetable or chicken)
1 pint heavy cream
In a soup pot with a lid, melt the butter and olive oil and add the mirepoix, leek, and fennel, and sweat them. Add salt and pepper to your taste, and then the mushrooms, thyme, and saffron, and cook some more until the mushrooms soften, about 7 to 10 minutes.
Sprinkle the flour over the vegetables and stir well, and cook for a few more minutes to get those nice browned bits on the bottom of the pan called fond. Now deglaze the pan with the wine and the broth and let simmer for about 15 to 20 minutes.
Add the cream and simmer for 5 more minutes while stirring.
I think next time I’d try to experiment with maybe a little bit of bacon or potatoes.