Dungeness Crab & Canterelle Bisque

¾ lb Chanterelle mushrooms
1 T oil
1 T butter
2 shallots minced
1 bay leaf
¼ C Cognac or Sherry
1 C Lambert Bridge Chardonnay
4 C fish or vegetable stock
2 C heavy cream
pinch cayenne
salt and pepper
2 T lemon juice
½ t Worcestershire Sauce
¾ lb picked lump crab meat
2 T chopped parsley

Clean mushrooms by rubbing them with a damp cloth. Roughly chop and set aside. In a stock pot, heat the olive oil and butter together, add shallots and bay leaf and sauté until soft. Stir in mushrooms, pour cognac over the mixture, and ignite. When the flame has subsided deglaze with Chardonnay. Let wine reduce by half, add stock, heavy cream, cayenne, and season with salt and pepper.

In a separate pan, melt 3 T butter and whisk in 5 T flour to make a roux. Cook over medium heat stirring constantly for 3-5 minutes. Whisk roux into soup 1 tablespoon at a time. Reduce the heat to low and continue to cook, stirring until the bisque thickens. Stir in lemon juice, Worcestershire sauce, crabmeat and parsley. Adjust seasonings.

Pairs well with Lambert Bridge Chardonnay

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