2 cups water
1/4 ounce Chanterelle mushrooms, dried
1/4 pound unsalted butter
1/4 cup flour
2 cups chicken stock
2 cups light cream
salt and pepper, to taste
2 tablespoons Maderia wine
1/4 cup fresh parsley or chives, chopped
1 cup onions, finely chopped
Bring the water to a near boil and add the dried mushrooms. Remove from heat and allow to soak for 2 hours. After soaking, remove the mushrooms from the liquid. RESERVE THE LIQUID.
Cut the mushrooms into 3/4″ pieces and set aside.
Strain the liquid through a clean paper towel to remove any particles from the mushrooms and set it aside.
In a 2 quart pot make a roux by melting the butter and adding the flour to it. Stir the roux, while cooking for about 5 minutes until the roux has become lightly browned and has a nutty aroma.
At this point add the reserved mushroom liquid, stock, and cream and bring to a boil, stirring constantly to remove any lumps.
Add the seasonings and the Madeira wine to the soup and simmer for 10 minutes. The soup should be
thick enough to coat the back of a spoon. If your soup is too thick just add a little more stock.
Add the cut mushrooms. Stir until blended. Garnish with fresh chopped parsley or chives and serve.