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Yellow Foot Chanterelle Soup

Bowl of Yellow Foot Chanterelle Soup made with Wine Forest Wild Foods Premium Dried Wild Yellow Foot 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
  1. If using fresh mushrooms, clean them and tear into bite-size pieces.
  2. 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.
  3. Add the vegetable stock and tomato paste; bring to a boil, then reduce heat and simmer about 20 minutes.
  4. 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.
  5. Add the creme fraiche and bring to a simmer.
  6. Season with salt and pepper to taste, then finish with Madeira or sherry. Serve hot.