Wild Mushroom Soup
“We harvest wild chanterelles on the ranch each winter, and I make soup from the mushrooms that aren’t nice enough to sell. The soup is delicious and in high demand during mushroom season.”
“If you don’t have access to wild mushrooms, use portabellas!”
Cut the onions in half and slice. Sprinkle with salt to taste. Stirring frequently, saute them over a low-medium heat with a half-and-half mixture of butter and olive oil in a large frying pan until they are carmelized (until they are limp beginning to brown).
Clean and slice the mushrooms, add salt and pepper to taste, then sauté them over a medium heat with a half-and-half mixture of butter and olive oil in another large frying pan until the juices begin to form.
Pour the mushrooms into a blender, add the carmelized
onions and about a cup of chicken broth. Puree the
Note: Photograph taken by Anita on the family ranch, Rancho San Julian.