Instructions: Chanterelle mushrooms and half and half merge into a delicate, richly flavored soup that is ideal to serve to guests as it is elegant, yet can be made ahead. Only the quick and simple preparation is more appealing than the wonderful flavor.

Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often.

Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes.

Add half-and-half, salt and pepper and heat on low-just below a simmer-for 10 minutes. Add Madeira, stir, and serve sprinkled with parsley.

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