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Author Notes: With Chanterelles near the end of their season in our area, we have quite a few on hand to cook up. This delicious recipe uses the spicy peppery heartiness of chanterelles and a creamy base with a light and crispy white wine to warm you up and satisfy your tummy. —chefw3
Makes 1.75 qt
- 5 cups Chanterelle mushrooms, chopped very small
- 3 tablespoons butter
- 3/4 cup white wine
- 1 ¼ teaspoons cayenne powder
- ¾ teaspoons paprika
- 1 teaspoon thyme
- 3/4 teaspoon oregano
- 1 teaspoon pepper
- 1 teaspoon chives
- 1/4 cup onion, grated
- 3 garlic cloves, grated
- 1/2 packet each of chicken, sausage country, and brown gravies
- 1 1/2 cups half and half
- 1 1/4 cups vegetable stock or bouillon
- 1/2 cup white cheddar
- Sauté half of the mushrooms with ½ tablespoon butter over low heat. Once a lot of liquid gathers in the pan, drain the liquid and keep for later.
- Return mushrooms to pan, increase heat to med-high and add an additional ½ tablespoon butter with 2 tablespoons white wine. Let mushrooms sauté and pop for a good five to eight minutes or until crispy brown, smelling nutty and liquid is gone.
- Set aside and repeat with remaining mushrooms.
- Return all mushrooms to pan and add cayenne, paprika, thyme, oregano, pepper, and chives. Sauté and coat the mushrooms for thirty seconds then set mushrooms aside.
- Back in the saucepan, sauté onion with garlic, in 1 tablespoons butter until tender. Add 3 tablespoons white wine and all of the gravy powders. Mix well.
- Add half and half, vegetable stock, and the reserved liquid from cooking the mushrooms. Stirring very well, bring to boil then reduce heat to a simmer. Stir in ¼ c white wine and white cheddar cheese, and mushrooms, and simmer for 1 minute.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup