By: Daniel Lucas
The first time I tried this soup I was eating lunch with a friend at The Fireside in Portland, Oregon. The next day it inspired me to defrost some of my foraged chanterelles from the freezer and give it a go for myself. Over the years it’s turned into where I’m at with it today—so far removed from its origin I couldn’t even tell you where it began. Though, I feel content with where it ended.
I like to add a very conservative dash of cayenne when serving for a bit of heat and simple garnish. But be careful, making this dish too spicy is a sure way to ruin it.
Vegan: I’ve designed this recipe in a way that makes it easy to convert into a vegan soup. It’s already using cauliflower as a base, so just omit the heavy cream, use olive oil instead of butter, and vegetable broth instead of chicken stock.
By: Daniel Lucas
The first time I tried this soup I was eating lunch with a friend at The Fireside in Portland, Oregon. The next day it inspired me to defrost some of my foraged chanterelles from the freezer and give it a go for myself. Over the years it’s turned into where I’m at with it today—so far removed from its origin I couldn’t even tell you where it began. Though, I feel content with where it ended.
I like to add a very conservative dash of cayenne when serving for a bit of heat and simple garnish. But be careful, making this dish too spicy is a sure way to ruin it.