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Clay's Chanterelle Sweet Potato Soup

Ingredients

• 4 Baked Sweet Potatoes *
• 3 cups Frozen whole Chanterelles (fresh can be used)
• 1 large Cubanelle Pepper, 1/4 inch dice
• 1 whole Dried Ancho Chili * (or 2-3 tbs Ancho Chili powder)
• 2 medium Onion, 1/4 inch dice
• 1/2 cup Ham slices diced 1/4 inch
• 3/4 cup Dry Sherry
• 1 quart (aprox) Half and Half
• 3 14oz cans Chicken Stock
• 2 14oz cans Beef Stock
• 1 head of Garlic, Roasted *
• 1 tbs Cumin
• 2-3 tbs Bacon Fat
• 1/2 tsp Celery Seed, Greek Oregano
• 1/4 tsp Black Pepper - medium grind, Thyme
• 1 1/2 tsp Salt
• 1/2 to 1 tsp Safron ground, (optional)

Method

In a large pot add bacon fat and brown the ham slightly. Add onion and cubanelle pepper, and salt. fry over medium heat until clear and onions slightly brown (golden). Add frozen chanterelles and cover. When they have defrosted and broken up, remove lid, turn up heat and reduce the liquid most of the way. If you are using fresh chanterelles, leave the lid off and salt slightly and don't turn the heat up. Add the sherry to deglaze the pan, (turning the heat up if you used fresh mushrooms) rubbing the residue off the bottom of the pan. Add the stock and bring to a simmer. Add the ancho chili, cumin and other spices (not the saffron). Scoop out the sweet potatoes into a bowl, and mash slightly with a spoon. Simmer for 10 minutes, and add the sweet potato. Simmer on mediums another 30 minutes, stirring often.

At this point you can do one of a few things.

1. You can chill in a water bath, then fridge and take to an event the next day and finish there.
2. You can also drive to that event, realize that you are a week early, return home and freeze the soup to finish next week.
3. You can finish right now.

If the soup is frozen, defrost in the fridge for 1 1/2 days. Place the soup in a crock pot or use the pot it is in. Heat (or not) until it is warm. 10 minutes before serving, add the optional saffron. Add the half and half in 1/3 increments tasting for the right balance. Test your salt level now and adjust if necessary. Serve with croutons, lardons or just as it is.

(*) Baked Sweet potatoes Place in oven (on or over a tray!!!) and bake at 350f until very tender when pierced with a fork. Takes about 30 - 40 minutes.

(*) Dried ancho chili Toast over a burner with tongs holding the stem, turning back and forth, until it puffs up (don't burn!). Let it cool a bit and pull out the stem and other woody bits from around the stem. Dump out the seeds.

(*) Roasted Garlic Strip off loose paper. Then cut just the top of the cloves off, this makes it easier to squeeze out when done. Place in the middle of a square of foil. Dump a little olive oil over the top. Fold up the tin foil, like a cup, just leaving a small hole in the top for steam to escape. Bake at 350 375f for about an hour to and hour and a half. You can tell by the smell when it is done. The meat should look browned and have a sweet smell.

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