Yellow Foot Chanterelle Soup
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.
- 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.