Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often.
Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes.
Add half-and-half, salt and pepper and heat on low--just below a simmer--for 10 minutes. Add Madeira, stir and serve sprinkled with parsley.
10 reviews TMGraham 2012-11-25
Loved this recipe! Easy and so delicious. Great way to use my extra Chanterelles.
Guest: LovedIt 2011-11-03
Absolutely LOVED this soup! I didn't have any madeira wine so just used white grape juice and it was absolutely delicious! Even my 20mth old son ate it! :)
Guest: Myleeann 2010-10-27
DELICIOUS! I made this tonight for us and a guest. Wow! No regrets. We added a dash of Pepper Plant to our bowls cuz' we like spice...but dinner would have been delicious without the Pepper Plant. I will make this again, real soon!!!
Guest: Morelman1 2007-10-21
We are finding nice chanterelles this fall in Alaska. I made this soup using vegetable broth instead of chicken and fat free 1/2 & 1/2. It was one of the best soups I have ever made. We also have a wonderful mushroom called the "Hedgehog"> I used them in this recipe with very good results. I highly recommend this recipe>
Guest: 13-year-old 2006-07-22
let me say as a young cook i went through 5 cook books and 2 websites to find something i can make with what I have, and this was my first find and might i say, my most tasty option
Guest: Cboone 2011-11-08
I subbed shallots for the onion, used cream sherry in place of the Maderia, and I pureed the soup. It was fantastic! It give the soup a velvety mouthfeel. Great recipe that lends itself well to substitutions.
Guest: owlady 2010-09-22
The reviews of this recipe are so right on! Instead of 'stock', we had left-over juices from processing our coarsely chopped freshly picked chanterelles for a few minutes in a buttered or olive oiled hot frying pan; before cooling, vacuum packing and freezing. They are full of water! I used these concentrated mushroom-flavored juices in place of stock in my soup. I too used no-fat cream (don't tell my husband because he would holler if he knew, which he didn't). This is a wonderful soup hot, cool, or second day rewarmed.
Guest: Babs 2007-09-28
This was a delicious soup that may taste even better tomorrow.
Guest: Justine 2012-12-10
This is a decent recipe but not amazing. I recommend substituting one cup of the half and half with milk and adding an extra splash of Madeira. I substituted the madeira with marsala which worked out great. I used fresh picked chanterelles, which were good but a bit slippery. I think they may have a better flavor if I sweat some of the liquid out, which I will try next time. I also think the recipe needs something else beside the Madeira to flavor the creamy soup. Maybe would have been better with a homemade chicken stock versus store bought. Maybe a little garlic and nutmeg would be good.
Guest Foodie 2007-09-12
Nice presentation. Rich flavor and aroma. Offered a quick, simple and quality end-use of the local chanterelle offerings.