Recipes

Cream of Chanterelles, Morels, and Andouille

• 1/4 cup margarine
• 1 cup Vidalia onions
• 1 cup diced oak-smoked Andouille sausage
• 4 cups fresh Chanterelle mushrooms, sliced
• 4 cups fresh black morel mushrooms, sliced
• 1/4 cup Madeira wine
• 1/4 cup cream sherry
• 2 cups rich veal stock
• 3 cups heavy whipping cream
• 2 teaspoon sweet Hungarian paprika
• 1/4 teaspoon fresh ground black pepper
• Pinch of cayenne pepper
• Pinch of paprika
• Pinch of salt
• 3 tablespoons cornstarch
• 1/4 cup water
• Duck crackling or regular croutons

Melt margarine in heavy saucepan; sauté onion until translucent. Add sausage; sauté for 4 to 6 minutes until edges brown. Add mushrooms, and continue to sauté for 4 minutes. Deglaze pan with wine and sherry; cook until liquid is reduced by half. Add veal stack; reduce by a fourth. Add heavy cream; reduce by a fourth. Stir in Hungarian paprika, black pepper, cayenne pepper, paprika, and salt. Mix cornstarch and water, and use to thicken soup. Garnish each cup of soup with 3 to 4 croutons.