This recipe comes from the chefs aboard Viking’s European river crusies.
Ingredients
- Olive Oil 2 tsp
- Onion finely chopped, 1 Tbs
- Garlic minced, ½ tsp
- Fresh Chanterelle Mushrooms 8 oz, sliced
- All-Purpose Flour 1 tsp, for dusting
- White Wine 2 Tbs
- Chicken Broth 3½ cups
- Heavy Cream 1 cup
- Baby Arugula 4 oz
- Salt and Freshly Ground Black Pepper to taste
- Fresh Chives chopped, 1 tsp
Cook It
- In a medium saucepan, heat olive oil and sauté onion and garlic until transparent, about 4 minutes.
- Add chanterelles; sauté an additional 3 minutes.
- Sprinkle in flour; add white wine and chicken stock, stirring to combine; simmer 30 minutes. Stir in heavy cream; simmer another 5 minutes.
- Add arugula and gently fold in, cooking until just wilted.
- Season with salt and pepper and serve in pre-warmed bowls garnished with chives.
