Gifts From Friends: Chanterelle Mushroom and Butternut Soup

I did not find a hat full of Chanterelle mushrooms this fall but a very good friend of ours had the good fortune to do much more than that. He found a grocery sack full and through an act of incredible generosity gave us half!
I also had a Butternut squash given to me by another good friend, sitting on the counter.
Hmmm, I thought, what would they taste like together?
I peeled the Butternut and cubed it. Then I cleaned the fir needles from the Chanterelles and roughly chopped  them.

 

I diced some carrots and celery and sauteed the whole thing in 4 tablespoons of butter and a tablespoon of olive oil.
For seasoning I did not want to do too much since Chanterelles are very delicate in flavor. I added only salt and pepper and a 1/2 teaspoon of Tarragon. I sauteed the ingredients until the squash was tender and the Chanterelles were juicy. Then I added 2 cups of chicken stock from the freezer and a cup of soy milk (half and half would be more traditional, but soy is what I had) to make it slightly creamy.
Although I completely made up this recipe on the spot, I think it was the best soup I have ever made. Owing entirely to the incredible ingredients of course. 
I had baked a loaf of bread the day before and the soup and bread made a perfect meal.
We were very thankful that night for the gift and gifting of good friends.