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Author Notes: This recipe was inspired by "Mushroom Soup" by Max Seider from Cup of Seider at cupofseider.com. I was looking for a chanterelle mushroom (pfifferlinge in German) soup after our neighbor, who is German, invited us to pick some chanterelles at their home here in Washington. My parents, who live in Germany were also newly introduced to these fungi and after we found two grocery full bags of pfifferlinges at our neighbor's property I had to find a way to cook them all up! With autumn approaching, a light soup sounded perfect. The original mushroom soup from cup of seider calls for all varieties of mushrooms. I liked letting the chanterelles take center stage, as their flavor is quite one of a kind. I also increased garlic a bit, as I love it. And used fresh but chopped chanterelles (pfifferlinge) instead of dried. Enjoy on cool September evenings! —chefw3
- 1.5 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion
- 3 large cloves garlic
- 6 cups fresh, whole, wild and raw chanterelle (pfifferlinge) mushrooms
- 1.5 teaspoons dried thyme
- 1.5 cups chopped fresh, wild chanterelles (pfifferlinge) browned and shrunk in butter
- 6 cups water
- 3 tablespoons white zinfandel
- 3 tablespoons Better Than Bouillion: chicken base
- In a large pot on medium, heat oil and butter with onions and garlic. Sauté until onions are soft and turning color, but not yet caramelized.
- Add the whole, raw chanterelle mushrooms. Saute until shrunk and browned, between 7 and 10 minutes (depending on size, add more time). Drain water as needed, but save it to add to broth later.
- Add the chicken base and thyme and coat vegetables as base melts, only a minute or two.
- Once coated, stir in already cooked chanterelle pieces and the water. If you saved any water from cooking the mushrooms, add it now as well.
- Heat, but do not boil. Add the wine. Enjoy!
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup