Makes 4 servings
6 tablespoons butter (divided)
2 cup fine-chopped fresh chanterelles (about 1/2 lb.)
2 tablespoons all-purpose flour
4 cups hot milk
2 teaspoons chicken bouillon granules or 2 bouillon cubes mashed
Salt and pepepr to taste
1/4 cup dry sherry
Melt 4 tablespoons butter in 2-quart saucepan. Add chanterelles, cook on high for 5-10 minutes (until chanterelles have reabsorbed most of the liquid they release during cooking) and remove to a bowl.
In the same pan on low heat melt remaining butter; add flour and blend until bubbly. Do not brown! Gradually add hot milk. Add bouillon granules or mashed bouillon cubes; stir occasionally with wooden spoon or wire whisk until bouillon is dissolved and mixture thickens slightly.
Add cooked chanterelles and heat through. Add sherry just before serving.
Serve with hot, crusty bread (garlic french bread, anyone?); green salad and chilled white wine.
NOTE:
soup can be made also with Hedgehogs (Dentinum repandum), ceps (Steinpiltz, King bolete, Boletus edulis); inky caps (Shaggy Manes, Coprinus comatus); and meadow mushrooms (the white button stuff you get from any grocery store, Agaricus bisporus).
You may also want to add just a touch of sugar (less than 1 teaspoon for this recipe) to enhance the sweetness of chanterelles or hedgehogs.