Yellow Foot Chantrelle Soup

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Yellow Foot Chantrelle Soup

 
Yellow Foot mushrooms, otherwise known as Winter Chantrelles, have been described as having a "subtle, fruity aroma and a smoky, peppery flavor when raw, but when cooked, they become mild, earthy, and tender". 
 
Check out this recipe, which has been adapted from https://wineforest.com
1/2# yellowfoot Chantrelles
4 TBS raw cultured butter
1 bu scallions
3 tbs spring wheat flour
1/4 gal stock made from chicken feet or beef bones
1 cup raw cream
1 TBS tomato Paste
Salt and Pepper to taste
1 Tbs Madeira or Dry Sherry 
Clean and Tear Mushrooms into bite size pieces. 
Melt butter in a pot, then add mushrooms and scallions and cook till tender. Sprinkle flour over mixture and stir to combine. 
Add stock and tomato paste, then bring to a boil, reduce heat and simmer for about 20 min. 
Blend in a blender or with a soup want, but leave some chunks for consistency
Add sour cream, salt and pepper and Madeira or Sherry. 

Serve with sliced Camas Country Country Loaf bread, Farmers Cheese, or cultured butter for spreading!

3.5#, Organic Hard Red Spring Wheat Flour

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bag, Beef Bones (3 - 5#)

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bu, Scallions

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ea, Country Loaf

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ea, Raw Cultured Butter (1/2#)

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ea, Raw Farmer's Cheese (12 oz)

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ea, Raw Fresh Sweet Cream (1 pt)

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