Clam Chowder

In the wild mushroom world, morels are the greatest find for foragers. It was traditional to pinch them off, not dig them out of the ground, so more would grow to enjoy in future years. Because some mushrooms contain deadly toxins, eat only mushrooms positively identified as edible.

Slice mushrooms into even-sized pieces. Heat olive oil and first amount of butter in large pot. Add mushrooms in batches and cook until nicely browned. Remove mushrooms and set aside.

In same pot, melt remaining butter. Add onions and potatoes. Cook until golden, then deglaze with sherry. Add bouquet garni, juniper berries, garlic, mushrooms and stock. Bring to a boil, then reduce heat to a simmer and cook until liquid is reduced by a third.

Stir in cream. Bring almost to a boil, then remove from heat. Remove bouquet garni. Puree soup in blender until smooth. Drizzle individual servings with herb oil.

Serves 6.

3 cups Fresh, cleaned wild mushrooms, such as morels or chanterelles

2 tbsp Olive oil

2 tbsp Unsalted butter

2 tbsp Unsalted butter

1 Large yellow onion diced

2 Large Yukon Gold potatoes, diced

1/4 cup Dry sherry 1 Bouquet garni of parsley, thyme and bay leaf

3 Dried juniper berries, bruised

4 Garlic cloves, minced

8 cups Chicken or vegetable stock

1 cup Heavy cream

6 tbsp Herb oil