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Chanterelle and Leek Soup with Roasted Corn

By Erin McDowell • September 28, 2009 • 0 Comments

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Chanterelle and Leek Soup with Roasted Corn

Author Notes: 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 McDowell

Serves 2

2 tablespoons olive oil
1 small onion, diced
2 leeks, white and pale green parts thinly sliced
3 cloves roasted garlic
2 cups chanterelle mushrooms
3 1/2 cups chicken broth
salt and pepper, to taste
1 tablespoon fresh thyme, roughly chopped
1 tablespoon parsley, roughly chopped
2 tablespoons rosemary, roughly chopped
2 tablespoons olive oil
1 cup corn kernels
4 thin slices baguette

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.