Creamy Chanterelle Soup

Source: Domaine Carneros

Serves 6

1 1/2 Tablespoons Olive Oil
1 Tablespoon Garlic Cloves -- chopped fine
1/2 Cup Yellow Onion -- 1/4' dice
1/4 Cup Carrot -- 1/4' dice
1/4 Cup Fennel Bulbs -- (anise bulb)1/4'dice
3 Cups Chanterelle Mushrooms -- very clean **
1/2 Cup Dry White Wine -- (optional)
3 Cups Chicken Broth
3 Tablespoons Butter -- very cold
1 Teaspoon Fresh Thyme -- chopped finely
2 Tablespoons Heavy Cream
Salt And Pepper

Cut into bite sized pieces !/2 cup of chanterelles, toss with 1/2 tablespoon olive oil and a pinch of salt and pepper and place on a cookie sheet.

Roast at 500 degrees in a preheated oven until browned, stirring after about ten minutes. It should take about 15 - 20 minutes.

Meanwhile...

In a 2 quart saucepan saute garlic, onion, carrot, fennel, and mushrooms in remaining olive oil. Season to taste with salt and pepper and cook on high heat until onions become translucent.

Add wine and cook for 10 minutes.

Add chicken stock and bring to a boil and remove from heat.

Place half of mixture in a blender and blend on high until very smooth (cover entire blender lid with a dish towel, hot liquid tends to expand when turned on. This will keep you out of the emergency room when you should be enjoying dinner.) If the mixture is too thick you can add a little water to thin it out. When mixture is smooth add half of the cold butter and blend for another minute.

Repeat with the second half of the mixture.

Return to saucepan and a low heat. Add heavy cream and chopped Thyme.

Season to taste with salt and pepper.

Garnish soup with roasted mushrooms.

NOTES : **Most any mushroom may be substituted