Creamy Chanterelle Mushroom Soup

Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.

Melt butter in a deep heavy-bottomed pot over medium heat. Add shallots and cook until translucent 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly about 5 minutes.

Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly 10 to 20 minutes.

Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through 5 to 10 minutes. Taste and adjust seasoning.