Serves 4 | Prep Time: 15 minutes | Total Time: 1 hour
- 1 lb chanterelle mushrooms, cleaned and trimmed, trimmings reserved (see note)
- 1.45 L chicken broth (1 ½ containers)
- 7 tbsp butter
- 3 med cloves garlic, thinly sliced
- 1 ½ shallots, thinly sliced (1 cup)
- ½ shallot, minced (2 tbsp)
- 1 tbsp flour
- 1 cup dry sherry or white wine
- 2 bay leaves
- 6 thyme sprigs
- ½ tsp thyme leaves
- ground black pepper
- 1 tbsp vegetable oil
NOTE: To trim chanterelles, scrape the sides of the stems with a sharp paring knife, then cut off the very bottom portion of the stem. Reserve the trimmings and split larger mushrooms in halves or quarters.
Set ½ cup mushrooms aside for garnish. Place mushroom trimming in a medium saucepan. Add chicken stock and bring to a boil. Reduce to a simmer and keep warm.
In a medium saucepan melt 2 tbsp butter over medium heat. Add shallots and garlic and cook, stirring frequently, until very soft but not browned (8-10 minutes). Add mushrooms and cook, stirring often, until excess liquid evaporates and mushrooms start to sizzle (10 minutes).
Add flour and stir. Cook for 30 seconds. Add sherry or white wine and cook, stirring constantly and scraping bottom of pan, until thick and syrupy (1 minute). Place a fine mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Add bay leaves and thyme sprigs. Bring soup to a simmer and adjust heat to keep it at a bare bubble. Let simmer for 30 min.
Discard the bay leaves and thyme. Transfer soup to a blender. Start blending on low speed, slowly increasing until the blender is at full speed. Add 4 tbsp butter until fully incorporated. Continue blending until completely smooth. Rinse out pot and pour soup back into it through a fine mesh strainer. Season to taste with salt and pepper.
TO SERVE: heat oil in a medium saucepan over high heat until lightly smoking. Add reserved mushrooms and cook, tossing continuously, until browned (2-3 minutes). Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tbsp water and the remaining tbsp of butter. Remove from heat and season with salt and pepper.
Ladle soup into warm bowls and top with sautéed mushroom mixture. Serve immediately.