1 stick butter
3 cups mushrooms, minced
2 tablespoons flour
8 cups chicken broth
1 tablespoon butter
1 cup chanterelle mushrooms, sliced
1 cup heavy cream
salt and white pepper to taste
Method of Preparation:
1. In a stock pot, heat butter, and cook mushrooms slowly over low heat.
2. Add flour. Stirring constantly, cook for 3 to 4 minutes to make a blond roux. Temper in stock, then simmer soup gently for 30 minutes, stirring occasionally.
3. Heat 1 tablespoon butter in a sauté pan, add chanterelles. Cook for about 5 minutes until tender and cooked through. Add the sautéed chanterelles to the soup, and simmer for 5 minutes more.
4. Temper cream into soup. Season with salt and pepper to taste.
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