|Name:||Chanterelle Soup||Contributor:||Susan E. Bernick|
|Ingredients:||3 Tbsp butter
1/4 c carrots, peeled, finely chopped
1/4 c celery, finely chopped [I make both of these out to be diced]
1.5 Tbsp shallots, peeled and minced
10 oz chanterelle mushrooms, chopped
1 c beef stock or, for a lighter soup, consomme*
3 c light cream
1 tsp salt (to taste)
1 pinch ground black pepper
1 lb puff pastry rolled 1/4" thick
1 egg, beaten w/1 Tbsp cream, to brush pastry
|Preparation:||Melt the butter in a medium (3 qt) saucepan and add carrots and celery. Cover and cook over low heat for 5 minutes. Add the shallots and continue to cook for an additional 15 minutes or until the vegetables are soft and translucent. Do not brown.
Drop chopped mushrooms into saucepan, stir into the vegetables, cover and cook over medium-low heat for about 15 minutes. Add beef stock or consomme. Cook at a slow boil over medium heat, uncovered, for about 20 minutes to reduce and strengthen the stock. Add cream, salt as needed and pepper. Remove from heat.
While soup is cooling, roll out puff pastry to 1/4" thick. Let dough relax completely so it will not draw back when cut. Cut circles of dough slightly larger than bowl or cup to be used to serve (individual servings).
Ladle soup into bowls within 1/2" of the top. Drape dough over top of bowl -- do not stretch -- and trim. Brush pastry lids with egg mixture. Place bowls on the middle shelf of a 375 degree oven and bake for 15 minutes.
Equally good without puff pastry top, but "not nearly so glamorous."
*I'd substitute 1/4 to 1/2 c dry sherry for some of the stock; mushrooms and sherry are a marriage made in heaven.
|Notes:||From Bernard Clayton, Jr., "The Complete Book of Soups and Stews," pp.