2 handfuls fresh chanterelles; 300 ml chicken stock; 50 ml dry sherry (or white port); 1 onion; ½ tbsp flour; ½ cup thick cream; 2 tbsp butter; a pinch of tarragon leaves; salt, white pepper
Clean the mushrooms and set a handful of the smallest aside. Fry the larger mushrooms in some butter on a high heat and once all the juices have been absorbed cook them for a further 3 minutes. Add the finely chopped onion and tarragon and cook on a medium heat until the onion is soft. Add the flour and fry it together with the mushrooms and onion for a couple of minutes. Pour in the wine and allow it to reduce. Pour in the stock, stirring continuously and bring the pan to the boil. Simmer for 10 – 15 minutes. Meanwhile, in a separate pan fry the smaller mushrooms in some butter on a high heat and season them well. Puree the soup in a blender, add the cream and season to taste. Heat the soup through and remove it from the heat. Serve in soup bowls with 1 tbsp of the fried mushrooms.