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Export 16 ingredients for grocery delivery
Step 1
In a large, dutch oven or soup pot, over medium heat, fry the bacon pieces until slightly crispy
Step 2
Add the butter, leeks and celery
Step 3
Sauté the leek mixture for 5-7 minutes until the leeks and celery begin to soften. Turn the heat to medium-high and add the chanterelles, thyme and bay leaf
Step 4
Sauté for 3-5 minutes, until the mushrooms are soft. Add the flour and stir to incorporate. Slowly pouring the white wine in, scraping the bottom of the pot
Step 5
Allow to simmer for 3-5 minutes until the wine reduces by half. Add the chicken stock, potatoes, salt, pepper, nutmeg and cayenne
Step 6
Bring to a boil
Step 7
As soon as the stock begins to boil, turn heat back down and simmer for 15 minutes until the potatoes are tender. Add the cream and raw honey
Step 8
Heat through. Finish with a squeeze of lemon juice and serve with freshly ground pepper and fresh herbs
Step 9
*The inspiration for this recipe came from Ashely Rodriguez of the blog Not Without Salt
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