Creamy Chanterelle Mushroom Soup

Ingredients

• 1 pound chanterelle mushrooms, cleaned and trimmed, trimmings reserved
• 1 1/2 quarts low-sodium homemade or store bought chicken broth
• 7 tablespoons butter, divided
• 1 1/2 medium shallots, thinly sliced, plus 1/2 shallot minced
• 3 medium cloves garlic, thinly sliced
• 1 tablespoon flour
• 1 cup dry sherry or white wine
• 2 bay leaves
• 6 thyme sprigs, plus 1/2 teaspoon picked thyme leaves
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil

Directions

1. Set aside 1/2 cup mushrooms for the garnish. Put the mushroom trimmings in a medium saucepan, pour in the chicken stock, and bring it to a boil. Lower the heat to just under a simmer and keep it warm.
2. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add the shallots and garlic, then cook, stirring often, until they are very tender but have not browned, about 8 minutes. Add the mushrooms, except for the reserved garnish, and continue cooking and stirring often until their extra moisture cooks off and they begin to sizzle, about 10 minutes.
3. Sprinkle in the flour and stir until it disappears into the mixture. Cook for 30 seconds. Pour in the sherry or white wine and cook, stirring the whole time and scraping up the bottom of the pan, until the liquid turns thick and syrupy, about 1 minute. Set a fine mesh strainer over the soup pot and pour the mushroom-infused broth through it. Throw away the mushroom scraps. Add the bay leaves and thyme sprigs. Bring the soup to a simmer, then lower the heat so it stays at a bare bubble. Simmer for 30 minutes.
4. Remove and discard the bay leaves and thyme, then move the soup to a blender. Cover the blender and blend, beginning on low and gradually increasing the speed. When the blender is running at full speed, add 4 tablespoons butter, 1 tablespoon at a time, blending until each addition is fully worked in. Keep blending until the soup is completely smooth. Rinse the pot, then pour the soup back into it through a chinois or fine mesh strainer. Season to taste with salt and pepper.
5. For serving, warm the oil in a medium saucepan over high heat until it just begins to smoke lightly. Add the reserved mushrooms and cook, tossing constantly, until browned, about 2 minutes. Add the minced shallots and thyme sprigs and toss just until aromatic, about 15 seconds. Add 2 tablespoons water and the remaining 1 tablespoon butter. Take the pan off the heat and season with salt and pepper.
6. Spoon the soup into warm bowls and finish each one with the sautéed mushroom mixture. Serve immediately.