- Servings: 6
2 tablespoons butter
1 large leek, sliced and washed
1 bulb fennel, finely diced
3 garlic cloves, sliced
1 scant teaspoon fresh thyme leaves
~2 cups chanterelle mushrooms, cleaned and torn into bite-sized pieces
1/2 cup sherry or white wine
2 1/2 cups broth
1 large yellow potato, cut into a 1/2-inch dice (swapping celery root would also be nice)
3/4 cup cream
salt and pepper
fresh lemon juice and fresh dill fronds for serving
Heat a soup pot over a medium heat, and melt the butter. Add the leeks and a pinch of salt, simmer for about 5 minutes until starting to soften, then add the fennel and garlic, and saute a few minutes more, until everything is well softened.
Turn up the heat to medium-high, and add the thyme and chanterelle. Cook until the liquid comes out and cooks off, and the mushrooms caramelize in parts, ~5-7 minutes. Add the sherry or wine, simmer a minute to cook off the alcohol, then add the stock and potato. Bring to a simmer, and cook until the potatoes are tender, ~15 minutes.
When the soup is done, add the cream, let heat through, and turn off the heat. Season to taste with salt and pepper. Serve, topping each portion with a squeeze of lemon to brighten the flavors, and a few fronds of fresh dill.