Golden Chanterelle Soup with Toasted Almonds and Sherry

By zeenieme

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 2 large celery stalks, chopped
• 3 cups thinly sliced fresh chanterelle mushrooms
• 1 cup thinly sliced button mushrooms
• 6 cups (or more) low-salt chicken broth
• 2 medium russet potatoes peeled, cut into 1 inch cubes
• 2 bay leaves
• 1 large fresh thyme sprig
• 1 large fresh Italian parsley sprig
• 1/2 cup whipping cream
• Dry Sherry
• 1/2 cup sliced almonds, toasted

Details

Servings 10

Preparation

Step 1

Melt butter in heavy large pot over medium-high heat. Add onion and celery; saute until translucent, about 5 minutes. Add all mushrooms and cook until mushrooms are soft, stirring often, about 7 minutes. Add 6 cups broth and next 4 ingredients. Bring to boil. Cover, reduce heat to low and summer until potatoes are veery tender, about 25 minutes. Discard herbs. Cool slightly.

Add whipping cream and dry sherry. Top with almonds.