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Ingredients
- 4 Tbsp. butter
- 1/2 c. finely minced onion
- 1 lb fresh chanterelle mushrooms, cleaned and coarsely minced
- 2 Tbsp. flour
- 2 c. chicken broth
- 2 c. half and half
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 Tbsp. Madeira
- 1/4 c. minced fresh parsley
Directions
- Chanterelle mushrooms and half and half merge into a delicate, richly flavored soup which is ideal to serve to guests as it is elegant, yet can be made ahead. Only the quick and simple preparation is more appealing than the wonderful flavor.
- Heat butter in a heavy saucepan set over medium heat. When foam from butter subsides, add in onion and saute/fry for 2 min. Add in mushrooms and saute/fry 5 min, stirring often.
- Add in flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add in broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 min.
- Add in half-and-half, salt and pepper and heat on low-just below a simmer-for 10 min. Add in Madeira, stir, and serve sprinkled with parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1588g | |
| Calories 1306 | |
| Calories from Fat 914 | 70% |
| Total Fat 104.05g | 130% |
| Saturated Fat 64.23g | 257% |
| Trans Fat 0.0g | |
| Cholesterol 301mg | 100% |
| Sodium 2472mg | 103% |
| Potassium 2655mg | 76% |
| Total Carbs 61.11g | 16% |
| Dietary Fiber 8.5g | 28% |
| Sugars 13.58g | 9% |
| Protein 36.08g | 58% |
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