Yellowfoot Chanterelle Soup
This recipe is from Staffan Terje's mother, who is still foraging at the age of 80.
Serves 4
1 quart mixed fresh Yellowfoot chanterelles and cremini, about 3/4 pound total; or 1 cup dried 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.