Instructions: In a heavy-bottomed 4 qt sauce pot, heat 1/2 cup olive oil on high heat until oil begins to smoke. Add 1-1/2 lbs chanterelle mushrooms and white mushrooms, stirring for 5 minutes. Add celery, leeks, shallots and garlic, stirring constantly over high heat until all of the vegetable juice has evaporated and mushrooms start to brown, approximately 10 to 15 minutes.

Add 2-1/2 quarts chicken stock or consomme, stir, add thyme and bay leaves.

Bring to a boil and skim off any impurities that come to the top. Reduce heat to a slow boil and reduce by approximately 60 to 90 minutes.

Remove from heat and cool. Remove thyme sprigs and bay leaves. In a blender or food processor, puree soup until smooth and pass through strainer. Season with salt and fresh pepper.

To serve, saute remaining 1/4 lb chanterelles in 1 Tbsp olive oil until golden brown. Place mushrooms on the bottom of each bowl and ladle hot soup over them. Top with celery leaves.

COOKING SECRET: If soup is too thin, put back on stove and reduce. If pureed soup is too thick, use chicken stock to thin. This soup can be prepared 2 to 3 days in advance.

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