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Adventures in my kitchen

Adventures in my kitchen. Sunday, October 13, 2013. My very own Chanterelle soup. Kristys Chanterelle soup. 1 lb fresh chanterelle mushrooms, cut in 12 inch pieces. 1 shallot, chopped finely. Fresh thyme to taste. 4 tablespoons all-purpose flour. 2 quarts chicken stock. 12 cup Cream sherry I prefer Harveys Bristol cream. 1 cup heavy cream. Salt and pepper to taste. Roughly chop the chanterelles into -inch pieces. Chop the shallot and thyme. And chanterelles and sauté for additional 5 minutes.
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Adventures in my kitchen

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Adventures in my kitchen. Sunday, October 13, 2013. My very own Chanterelle soup. Kristys Chanterelle soup. 1 lb fresh chanterelle mushrooms, cut in 12 inch pieces. 1 shallot, chopped finely. Fresh thyme to taste. 4 tablespoons all-purpose flour. 2 quarts chicken stock. 12 cup Cream sherry I prefer Harveys Bristol cream. 1 cup heavy cream. Salt and pepper to taste. Roughly chop the chanterelles into -inch pieces. Chop the shallot and thyme. And chanterelles and sauté for additional 5 minutes.

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This web page cookingwithkristy.blogspot.com states the following, "Sunday, October 13, 2013." We saw that the webpage said " My very own Chanterelle soup." It also said " 1 lb fresh chanterelle mushrooms, cut in 12 inch pieces. 1 shallot, chopped finely. 12 cup Cream sherry I prefer Harveys Bristol cream. Salt and pepper to taste. Roughly chop the chanterelles into -inch pieces. Chop the shallot and thyme. And chanterelles and sauté for additional 5 minutes."

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