OK so here's two ways to deal with you catch.


6 TBS butter
1 medium onion, finely chopped
1/2 lb fresh mushrooms, finely chopped
3 tablespoons flour
3 cups beef stock
1 bay leaf
1/8 tsp freshly ground pepper
3/4 cup half and half

1. Melt the butter in heavy pan. Add onions & stir over moderate heat until
onions transparent. Add mushrooms & cook, stirring, 4 more minutes.

2. Remove mixture from heat and blend in flour. Add stock slowly, stirring
constantly. Add bay leaf and pepper.

3. Bring mixture to a boil, reduce heat, simmer 5 minutes. Remove bay leaf
and stir in the cream. If desired, garnish with croutons before serving.

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But here's another recipie which looks a lot better, calls for more
mushrooms, makes more soup. It uses a few ounces of dried wild mushrooms
and a few pounds of store-bought mushrooms, but if you modify it for what
you have I think it'll be great.

"Wild Mushroom Soup"

2 ounces dried wild mushrooms
3/4 cup Madeira wine
1 stick sweet butter
2 cups finely chopped yellow onions
2 pounds fresh mushrooms
salt and freshly ground black pepper, to taste
4 cups chicken stock
1 pint heavy cream (optional)

1. Rinse the dried mushrooms well in a sieve under cold running water and
soak them in the Madeira for 1 hour, stirring occasionally.

2. Melt the butter in a soup pot. Add the onions and cook, covered, over
low heat until they are tender and lightly colored, about 15 minutes,
stirring occasionally.

3. Trim stems from the fresh mushrooms and save for another use. [I
wouldn't do this with the chantrelles.] Wipe caps with a damp cloth and
slice thin. Add caps to the soup pot, season to taste with salt and pepper,
and cook over low heat, stirring frequently, for 15 minutes.

4. Lift mushrooms from bowl with a slotted spoon and transfer to soup pot.
Let Madeira settle a moment and then pour carefully into soup pot, leaving
sediment behind.

5. Add the chicken stock and bring to a boil. REduce heat, cover, and
simmer for 45 minutes, or until dried mushrooms are very tender.

6. STrain the soup and transfer the solids to the bowl of a food processor
fitted with a steel blade. Add 1 cup of the liquid and puree until very
smoth.

7. Return puree to the soup pot along with remaining liquid and set over
medium heat. Taste, correct seasoning, and thin the soup slightly with
heavy cream if it seems too thick. Heat until steaming and serve
immediately.

*****