Chanterelle Soup

By: Daniel Lucas

Dish: Soup
Season: Fall
Source: Family Recipe
Servings: 4
Need help? Read the guide

Ingredients

  • 4 cups chicken stock
  • ~ 20 oz fresh chanterelle mushrooms, chopped
  • 1 onion, sliced
  • 1 head cauliflower
  • 1 cup white wine
  • 1/4 cup heavy cream
  • 2 tbsp white wine vinegar, optional
  • dried oregano
  • cayenne pepper
  • butter
  • salt
  • pepper

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.

Method

  1. Chop the cauliflower into pieces, then simmer in vegetable broth until very tender.
  2. Puree the cauliflower with the broth, then set aside.
  3. Clean mushrooms using a small brush and remove the tip of the stems, checking for mold. Do not wash with water.
  4. Dry sauté mushrooms in a large pot until they begin to “squeak” and begin to stick to the pot.
  5. Melt butter in a skillet over medium-low heat and add onions and salt.
  6. Add white wine. Add about 1 cup of wine. Cook until approximately half of the wine has evaporated.
  7. Add the pureed cauliflower mixture back to the pot with mushrooms then cook ~ 20 minutes
  8. Add vinegar then cook for another ~10-15 minutes.
  9. Add cream, and cook for ~5 minutes.
  10. Serve with a very light pinch of cayenne pepper for garnish.

Variations

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.

Chanterelle Soup

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.

Method

  1. Chop the cauliflower into pieces, then simmer in vegetable broth until very tender.
  2. Puree the cauliflower with the broth, then set aside.
  3. Clean mushrooms using a small brush and remove the tip of the stems, checking for mold. Do not wash with water.
  4. Dry sauté mushrooms in a large pot until they begin to “squeak” and begin to stick to the pot.
  5. Melt butter in a skillet over medium-low heat and add onions and salt.
  6. Add white wine. Add about 1 cup of wine. Cook until approximately half of the wine has evaporated.
  7. Add the pureed cauliflower mixture back to the pot with mushrooms then cook ~ 20 minutes
  8. Add vinegar then cook for another ~10-15 minutes.
  9. Add cream, and cook for ~5 minutes.
  10. Serve with a very light pinch of cayenne pepper for garnish.

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