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I thought my cold was over and done with…I was left with a few sniffles, but certainly not bad considering it started in Morocco. Sunday it returned with a vengeance! It is everything a head cold is supposed to be, annoying, noisy and gross! So here I am, week 2 since we’ve been back and I’m sick as a dog, AND I have to drag my sorry butt into work because we are so busy, I cannot let my friend (boss) and clients down. Fortunately I have a wonderful husband who has totally looked after me since the sniffles returned. It’s been strictly soup and JT makes enough for me to have a lunch the next day! Tonight’s dinner was Chanterelle Mushroom Soup, a variation from Epicurious (he has kindly made a healthier version for us!) and it was so delicious, I had to write about it. This soup is a light mushroomy broth and the chanterelles give it some sweetness. If you’re really hungry, you could add some dumplings, or even egg drop noodles.

Chanterelle Mushroom Soup

Ingredients:

  • 1 tablespoon unsalted butter
  • 3/4 cup finely chopped shallots
  • 3 cups Chanterelle mushrooms coarsely chopped
  • 2 cups button mushrooms coarsely chopped
  • 1 tsp parsley
  • 1 tablespoons brandy
  • 4 cups low sodium chicken or vegetable stock

Directions:

  1. Melt butter in large pot over medium-high heat, add onions and sauté until golden.
  2. Add all mushrooms and sauté until mushrooms begin to brown lightly.
  3. Stir in stock.
  4. Add brandy, stir 30 seconds and bring soup to boil.
  5. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper and garnish with parsley.

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