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
Ingredients
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2 tablespoons
olive oil
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1 small
onion, diced
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2
leeks, white and pale green parts thinly sliced
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3 cloves
roasted garlic
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2 cups
chanterelle mushrooms
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3 1/2 cups
chicken broth
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salt and pepper, to taste
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1 tablespoon
fresh thyme, roughly chopped
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1 tablespoon
parsley, roughly chopped
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2 tablespoons
rosemary, roughly chopped
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2 tablespoons
olive oil
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1 cup
corn kernels
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4
thin slices baguette
Directions
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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.
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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.
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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.
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Ladle the soup into bowls, top with roasted corn and toasted bread.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.
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