Cream of Chantrelle

This is an adaptation of this recipe

Ingredients

• 6 tablespoons butter
• 2 tablespoons flour
• Chicken Better-than-boulion
• lots of chantrelles
• 1 shot brandy
• 3 egg yolks
• 1/2 cup heavy cream

Directions

• (Optionally) set aside a few of the prettier mushrooms. saute them whole in butter, and use them as a garnish on top of the final soup.

• Heat 2 tablespoons of butter until foaming. Add 2 tablespoons of flour to form a roux. Cook 2 minutes, but but don't brown.
• Add 6 cups of water, and a solid spoon-full of better-than-bouillon.
• Simmer for 20 minutes, allowing reduction by ~1/4th
• Mince mushrooms finely, together with an onion or shallot, and cook until the liquid is gone.
• Throw in a shot-glass of brandy, and continue cooking until evaporated.
• Blend the mushrooms until uniform texture. some of the broth can be added to make blending easier
• Add blended mushrooms to broth and continue cooking for 10 minutes
• Beat together 3 egg yolks and 1/2 cup heavy cream. add some soup slowly to this mixture to get it up to heat, then pour back into the soup.
• Add salt to taste. likely about a tablespoon.
• When ready to serve, turn off heat, (optionally - it's already good without this) put in 4 tablespoons of butter, and let it melt into the soup.
• Serve with a dash of olive oil and ground pepper on top.