1. Roughly chop the chanterelles into ½-inch pieces. 2. Chop the onion and parsley stalks, saving the leaves for garnish. 3. Melt the butter in a big saucepan and sauté the chopped onion until translucent. Add the chopped parley stalks and chanterelles and sauté for additional 5 minutes. 4. Sprinkle flour over the mushrooms and mix well. Pour the stock into the pot stirring constantly – you may use less stock for a thicker soup if desired. 5. Bring to boil and season with salt and pepper to taste. Let the soup simmer for 15-20 minutes without the lid, let reduce uncovered for longer for stronger taste. 6. Allow the soup to cool then mix with an electric blender until smooth. 7. Pour the blended soup back into the saucepan and add sherry and heavy cream. 8. Taste and add salt and pepper if necessary, pour in soup bowls and garnish with finely chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
