Cream of Chanterelle Soup

Ingredients:
1 oz. Chanterelle mushrooms
4 Tbs. butter
1/4 cup flour
2 cups water
4 cups milk
2 egg yolks
1 onion, finely chopped
1/2 cup grated cheddar cheese
dash nutmeg
1 tsp. salt1/4 tsp. pepper

Procedures:
In bowl, pour heated water over coarsely chopped Chanterelles and let sit for 15 minutes. In saucepan, saute onions in butter, add flour, and cook while stirring 2-3 minutes.

Slowly whisk in soaking water and Chanterelles, and cook over medium heat until thickened. Beat egg yolks, cheese and spices into milk and slowly whisk into the Chanterelle base.

Slowly heat, but do not allow to boil.

More Mycological Mushroom Recipes:
— Broccoli with Black Trumpet Cheese Sauce
— Cream of Chanterelle Soup
— Gruyere and Cauliflower Mushroom Quiche
— Hedgehog Gravy
— Hungarian Mushroom Soup
— Lobster Mushroom Frittata
— Matsutake Stir Fry
— Morel Rarebit
— Morel Stroganoff
— Porcini Bechamel
— Scalloped Potatoes and Yellowfoot Chanterelles

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