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Chantrelle Mushroom Soup

Chef Cathal Armstrong
Restaurant Eve
110 S. Pitt Street, Alexandria, VA 22314  


I
ngredients:
2 Tbsp. of butter
1 lb. of chanterelle mushrooms
6 shallots, roughly chopped
2 garlic cloves
1 tsp. fresh thyme, chopped
1 fresh bay leaf
½ cup chicken stock
1 quart cream
salt, pepper, nutmeg and cayenne


Serves 6


Procedure:

Sweat shallots and garlic in butter until translucent.  Add chanterelles and continue to sweat until all the liquid has evaporated.  Add chicken stock, cream, bay leaf and thyme and season to taste.  Continue to cook over medium heat for about 30 minutes.  Remove bay leaf, blend and strain through a fine mesh sieve.

 

 

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