Simple soup – I took the bigger chanterelle mushrooms and cut them into a duxelle and cooked them long and slow with purple garlic and roasted shallots. It became almost a paste after two hours; the flavour was intense and sweet. I took the perfectly formed smaller mushrooms and blanched them in boiling salt water/ice water bath three times to set the colour and flavour. The original mushroom paste was thinned out with a roasted chicken (I used Redbro) stock and heavy cream. After returning it to the boil a small pat of butter and seasoning were added. Right before serving I added the small mushrooms, a squeeze of lemon juice and some fresh French tarragon.