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.

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.