Chanterelle and wild rice soup:
The textures of this soup are almost as good as the flavors.
1 Tbsp. olive oil
1 onion, finely chopped
1 pound Chanterelles, shredded
1/2 cup white wine
2 cups chicken or vegetable stock
1-1/2 cups evaporated milk
1 cup cooked wild rice (or blend of brown & wild rices)
ground black pepper to taste
Heat oil over medium heat. Add onions and mushrooms and saute. Gradually add wine. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add cooked rice, evaporated milk, and pepper, and simmer until heated through. Serves 4.
