David's Recipe for Cream of Chanterelle Soup
Not exactly Campbell's Cream of Mushroom Soup....
- 1 pound horn of plenty mushrooms (Please notice that I'm very well behaved today, and that I therefore haven't called them death trumpets.)
- 1 pound girolles
- 1/4 cup olive oil
- 2 stalks celery, thinly sliced at an angle
- 1/4 coffee spoon salt
- 1/8 coffee spoon nutmeg
- 1/2 cup flour
- 2 quarts low-fat milk
- 1/2 large onion, diced
- 1/2 chili pepper, finely diced
- Using your fingers, remove any bits of leaves, sticks, and other forest-floor debris from the mushrooms. Next, rinse the mushrooms quickly under running water to remove any grit, and bounce them up and down in a colander get them almost dry again.
- Saute the girolles over a high flame for a few minutes in almost 1/2 of the quantity of oil. Add 1/2 of the quantity of flour and stir well for another few minutes; the mushrooms shouldn't brown in this time. Coating the mushrooms with the flour before adding the liquid is an easier and perfectly good substitute for making a white roux.
- Remove the girolles from the pan. Saute the onion and the celery for a few minutes until the onions are translucent.
- Remove the onion and celery from the pan. Saute the horn of plenty mushrooms for a few minutes in almost 1/2 of the quantity of oil. Add 1/2 of the quantity of flour and stir well for another few minutes.
- Lower the flame to low heat. Move the celery and onion to a soup pot. Add back the mushrooms. Add the milk a little at a time while stirring.
- When all of the milk has been added, stir in the chili pepper, salt, and nutmeg.
- Place a heat diffuser under the pot, lower the flame to very low, and simmer for 15 minutes.
- For a complete meal, serve with crusty bread and butter and a green salad.