Chanterelle Cappuccino

It is getting colder in the northern Hemisphere, so it is a good time to do some soups again. I already did quite a few of them, but being a "soupoholic" I can never have enough recipes

This time I am making a Chanterelle Cappuccino with some rabbit fillet and a little salad. This is mainly because the under plates are nice and big and had space for some extra garnish, and it goes really well with the soup.

Chanterelles are wild mushrooms. They are yellow in color and absolutely amazing in taste. They are usually harvested wild in the forests in autumn and go great with game, as a soup or just fried with garlic, onions, butter and herbs and then served on toast

The soup is really easy to make, the mushrooms get quickly washed as they are usually still full of soil and if they are not washed properly you will have all the sand between your teeth and believe me, this is not a nice experience. At the end either top it with a milk foam or a bit soft whipped cream that is seasoned with salt and pepper and if you wish flavored with a little truffle oil. 

Of course this soup can be made as well with other mushrooms, Cepes go really well or just plain button mushrooms. I like as well the traditional wild mushroom mix with everything you can find on the market

So here is the recipe

Recipe
300 g (11 oz) Chanterelle Mushrooms
100 g (3 oz) Onions
20 g (0.75 oz) Garlic
50 g (2 oz) Butter
80 ml (3 oz) White whine
500 ml (half pint) Chicken stock
100 ml (3 oz) Cream
Salt, Pepper

4 ea Rabbit fillets
Sesame Seed
Salt
Pepper
Olive oil

Herbs, assorted
Lettuce leaves
Balsamic reduction

Method
Clean the Chanterelles well in cold water, rinse well and pat dry
Peel and chop the onions and garlic
Saute onions and garlic in butter without color
Add the Chanterelles, saute a little longer
Add whitewine
Bring to the boil, then add chicken stock
Simmer for 20 minutes
Blend and strain
Put back in a pot, add cream and bring to the boil, season to taste

Season the rabbit fillets and fry them in olive oil till nearly done
Roll the fillets in the sesame seeds

This is enough for 6 generous portions