This recipe was designed for chanterelles, but other wild mushrooms will do. Try this with king boletes, or oyster mushrooms. Pairing shaggy manes with lobster mushrooms, both of which fruit early in the fall, makes for an excellent soup.
Ingredients:
2 cups chopped wild mushrooms
2 tbsp chopped onion
2 cups chicken broth or brown stock
3 tbsp. butter
3 tbsp. flour
1 /2 cup cream
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp black pepper
1/4 tsp garlic powder
Paprika to garnish
Directions: Melt butter in a large saucepan over medium heat. Cook mushrooms and onion in the butter for about 5 minutes, stirring occasionally. Add the flour and mix well, stirring often. Once the fats have been absorbed by the four, pour in the broth. Bring the heat up until the mixture bubbles, then drop the temperature. Continue to let the mixture cook until it thickens.
Once it has thickened, add the spices and the cream, stirring slowly as it warms. Garnish with paprika, and serve hot.
