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Chanterelle Cream Soup

Nothing says fall in the pacific northwest like wild mushrooms. This is an adapted recipe from the recently published OREGON WINE + FOOD cookbook in which we were delighted to be featured. 

1 C. (2 sticks) butter 

2 large leeks, white and light green parts only, sliced 1/4-inch thick 

1 lb. Chanterelle mushrooms, cleaned and roughly chopped 

2 C. whole milk 

2 C. chicken or vegetable stock 

Salt. to taste 

Briar Rose Brebis or chèvre cheese, for garnish 

Salad burnet leaves, torn lovage leaves, or celery leaves, for garnish 

Melt butter in a stock pot or Dutch oven over medium-high heat. Add leeks and sauté for five to seven minutes, until slightly browned and caramelized. Add mushrooms and cook for 10 minutes, until softened. 

Add milk and stock. Season with a large pinch of salt. Bring just to a boil, then reduce heat to low and simmer for 30 minutes, until mushrooms and leeks are very soft. Turn off heat and let soup cool slightly, then blend in a blender. (Cooling it down prevents the steam from building up under the lid). Transfer soup to a blender and blend until smooth.

Strain through a fine-mesh strainer. Season to taste with salt and add more milk if you prefer a thinner texture. Garnish with cheese and leaves. 

CHEF CLAYTON ALLEN