1/2 cup olive oilPLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses 1 tablespoon olive oil 1 3/4 pound golden chanterelle mushrooms, chopped 1/2 pound white mushrooms, chopped 2 large celery ribs, chopped 2 medium leeks, chopped 1/2 cup shallots, thinly sliced 4 cloves garlic, thinly sliced 3 quarts strong chicken stock or strong consomme 3 sprigs fresh thyme 2 bay leaves salt and pepper, to taste 1 bunch celery, inner leaves only, chopped
In a heavy-bottomed 4 qt sauce pot, heat 1/2 cup olive oil on high heat until oil begins to smoke.
Add all but 1/4 pound of the chanterelle mushrooms and all the white mushrooms, stirring for 5 minutes. Add celery, leeks, shallots and garlic, stirring constantly over high heat until all of the vegetable juice has evaporated and mushrooms start to brown, approximately 10 to 15 minutes.
Add chicken stock or consomme, stir, add thyme and bay leaves. Bring to a boil and skim off any impurities that come to the top. Reduce heat to a slow boil and reduce by approximately 60 to 90 minutes. Remove from heat and cool. Remove thyme sprigs and bay leaves.
In a blender or food processor, puree soup until smooth and pass through strainer. Season with salt and fresh pepper.
To serve, saute remaining 1/4 lb chanterelles in 1 Tbsp olive oil until golden brown. Place mushrooms on the bottom of each bowl and ladle hot soup over them. Top with celery leaves.
If soup is too thin, put back on stove and reduce. If pureed soup is too thick, use chicken stock to thin. This soup can be prepared 2 to 3 days in advance.
This soup is fantastic! (And I am someone who is on the fence about mushrooms in general). The soup has a lovely flavor and creamy texture. We added a little bit of cream at the end (after pureeing) but I do not feel that this was necessary. Delicious! (Especially with a glass of red wine). Enjoy these wonderful Chanterelles while they're in season!