I am an equal opportunity fungus lover, but chanterelles are some of my favorites. A few weeks ago, I got my hands on some gorgeous ones, and made this soup. It's super simple, which I think is the best because it highlights the flavor of the mushrooms. Roasted corn gives it a touch of sweetness, making it the perfect late summer soup (just as it starts to get chilly at night). —Erin Jeanne McDowell
olive oil (30 g)
onion, diced (240 g)
leeks, white and pale green parts thinly sliced
roasted garlic (15 g)
chanterelle mushrooms (108 g)
3 1/2 cups
chicken broth (794 g)
salt and pepper, to taste
fresh thyme, roughly chopped (3 g)
parsley, roughly chopped (3 g)
rosemary, roughly chopped (6 g)
olive oil (30 g)
corn kernels (150 g)
thin slices baguette
In This Recipe
In a soup pot, heat the olive oil over medium heat. Add the onion and leek and saute until translucent, about 3-4 minutes. Add the garlic, mushrooms, and broth, and saute until beginning to become tender, about 2-3 minutes. Season with salt and pepper.
Transfer the soup to a food processor or blender, and puree until smooth. Return the soup to the pot, and stir in the herbs. Let simmer until good flavor develops, 10-15 minutes.
On a sheet tray, drizzle the corn and bread with olive oil, and season with salt and pepper. Roast until the corn is lightly browned and the bread is toasted, about 5-7 minutes.
Ladle the soup into bowls, top with roasted corn and toasted bread.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.