Serves 4


4-6 strips of thick bacon, sliced into 1/4 inch strips
2 tbsp butter
1 cup leeks, white and light green parts, thinly sliced
1/2 cup celery, finely chopped
8 oz chanterelles, roughly chopped
1 tsp fresh thyme
1 bay leaf
1 tbsp flour (optional)
3/4 cup dry white wine
4 cups chicken stock
1 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp nutmeg
1/4 tsp cayenne pepper
1 lb baby yukon gold potatoes, cut in half
1 cup cream
1 tbsp raw honey
1 tbsp fresh squeezed lemon juice

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  1. In a large, dutch oven, cast-iron, or soup pot, over medium heat, fry the bacon pieces until slightly crispy. Add the butter, leeks and celery. Sauté the leek mixture for 5-7 minutes until the leeks and celery begin to soften.
  2. Turn the heat to medium-high and add the chanterelles, thyme and bay leaf. Sauté for 3-5 minutes, until the mushrooms begin to darken around the edges.
  3. Add the flour and stir to incorporate. Sauté with flour for 1 minutes longer.
  4. Deglaze the bottom of the pan, by slowly pouring the white wine in and scraping the bottom of the pot. Simmer for 3-5 minutes until the wine reduces by half.
  5. Add the chicken stock, potatoes, salt, pepper, nutmeg and cayenne. Bring to a boil. As soon as the stock begins to boil, turn heat back down and simmer for 15 minutes until the potatoes are tender.
  6. Add the cream and raw honey. Heat through.
  7. Finish with a squeeze of lemon juice and adjust seasoning to your liking.
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