To use up the remaining, large chanterelles, I embarked upon a soup making adventure and oh my sweet Lord, how it paid off. I just ate two full bowls and wish I had more. Mmmhmmm...
Sautee 1/2 sweet onion diced in 3 tablespoons butter (plus a splash of vegetable oil) for 2 minutes on medium. Toss in some finely chopped asparagus (I used 4 spears) and chanterelles (I had five large-ish ones), sprinkle with salt and pepper and stir around. Sautee for an additional 3 minutes, stirring regularly. Splash in a bit of white wine vinegar and cook, while stirring for another two minutes. Sprinkle in 1 tablespoon of flour and stir around, cooking for 1 minute. Pour in 1 cup of chicken broth, sprinkle in 1 tablespoon of dried parsley, stir and bring to light boil - cook for 10 minutes. Pour in 1/2 cup of milk (I used 2%) and a large dollop of sour cream, stirring until it is all blended together. Simmer for 5 minutes.
Serve and delight in the unusually tasty repast.
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