Yellowfoot Chanterelle Soup

yellowfoot chanterelle mushrooms

This recipe is from Staffan Terje's mother, who is still foraging at the age of 80.
Staffan is the chef/owner of Perbacco Restaurant and Barbacco Trattoria in San Francisco.

Serves 4

1 quart mixed fresh Yellowfoot Chanterelles and cremini, about 3/4 pound total; or 1 cup Dried Yellowfoot Chanterelles rehydrated in vegetable broth

4 tablespoons unsalted butter

2 shallots, finely minced, about a scant 1/2 cup

3 tablespoons all-purpose flour

1 quart vegetable stock or low-sodium broth

1 tablespoon tomato paste loosened with a few tablespoons of vegetable stock

1 cup creme fraiche

Kosher salt and black pepper to taste

1 tablespoon Madeira or dry sherry

If using fresh mushrooms, clean them and tear into bite-size pieces. Melt butter in a medium pot over medium heat; add the mushrooms and shallots and cook, stirring, about 5 minutes.

Sprinkle the flour over the mushroom mixture and cook, stirring, to combine. Add the vegetable stock and tomato paste; bring to a boil, then reduce heat and simmer about 20 minutes.

Pulse with an immersion or "stick" blender, or transfer mixture to a blender and puree slightly - leave soup a bit chunky.

Return soup to the pot if you have removed it. Add the creme fraiche and bring to a simmer. Season with salt and pepper to taste, then finish with Madeira or sherry. Serve hot.