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 Jeanne McDowell
-
Prep time
10 minutes
-
Cook time
25 minutes
-
Serves
2
Ingredients
-
2 tablespoons
olive oil (30 g)
-
1 small
onion, diced (240 g)
-
2
leeks, white and pale green parts thinly sliced
-
3 cloves
roasted garlic (15 g)
-
2 cups
chanterelle mushrooms (108 g)
-
3 1/2 cups
chicken broth (794 g)
-
salt and pepper, to taste
-
1 tablespoon
fresh thyme, roughly chopped (3 g)
-
1 tablespoon
parsley, roughly chopped (3 g)
-
2 tablespoons
rosemary, roughly chopped (6 g)
-
2 tablespoons
olive oil (30 g)
-
1 cup
corn kernels (150 g)
-
4
thin slices baguette
Directions
-
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.
See what other Food52ers are saying.