Cream of Chanterelle Soup with Arugula | Cruise Scoop

Ingredients

• 2 tsp (10 ml) olive oil
• 1 Tbsp (13 g) onion, finely chopped
• ½ tsp (1.5 g) garlic, minced
• 8 oz (227 g) fresh chanterelle mushrooms, sliced
• 1 tsp (2.6 g) flour for dusting
• 2 Tbsp (30 ml) white wine
• 3½ C (828 ml) chicken broth
• 1 C (236 ml) heavy cream
• 4 oz (113 g) baby arugula
• Salt and pepper to taste
• 1 tsp (1 g) fresh chives, chopped