As a mushroom hunter, one of my favorite memories strolling through the woods was finding an entire hillside of chanterelles. More than one hundred of them. These graceful trumpets shouting to the heavens is equivalent to finding an edible vein of gold.
In the photo is fresh wild golden chanterelle mushroom soup, but any edible Chanterelle species is wonderful in this recipe. Prolific growers, many specialty food companies harvest and sell mounds of them, so check online.
Chanterelles possess unique flavor, slightly floral with sweet spice. Their aroma and taste are delicate, yet their texture is hardy and very “meaty”. They cook quickly, while holding their own shape and texture. Arrange toasted garlic bread in each bowl, ladle the soup over, and watch the bread expand making a thick stew of a soup. Makes 10 cups/2.4 liters thick soup.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with photos. 4 servings. Cook time: 30 minutes.