Comments on: Chanterelles and the Sexiest Soup Ever

By: hankwhitley

hankwhitley — Fri, 20 Jan 2012 03:48:05 +0000

Finally a recipe to make all my illegal trespassing, poison oak scratching, tick picking, buming around worth it! Thanks for the very easy to follow directions!

By: Michael C

Michael C — Fri, 18 Nov 2011 02:45:54 +0000

We have had a bumper crop of Chanterelles this year in Plumas County. I picked my third grocery bag full yesterday, all within 100 yds of my kitchen door! (Gives new meaning to sourcing locally!) Anyway….I had to try your soup tonight. I did everything according to the recipe except I gave it a partial buzz with an imersion blender because I wanted to leave some mushroom pieces. Wow! It was fantastic. A bit rich and decadent, but then there ain’t nothing wrong with a little rich and decadent once in a while! Got a great soup and learned some new thickening technique.

Thanks very much!

By: Ryan Aslett

Ryan Aslett — Sat, 12 Nov 2011 04:28:37 +0000

We have already made use of seven plus pounds of chanterelles this season, and I just scored five more. So pleased to have found this recipe and the one for pickling chanterelles – I cant wait to try them both!

By: Kim Darwin

Kim Darwin — Mon, 31 Oct 2011 02:26:39 +0000

I am still salivating over this amazing mushroom soup. We picked a pound of beautiful Chanterelles this afternoon in our home town on the West Coast of British Columbia while 4 x 4ing in the lower mountains. I wanted to honour them by making an extra special soup and I found your site, Hank. I whipped it up and can’t get enough of it. Thank you!!

By: Bart

Bart — Wed, 26 Oct 2011 01:24:05 +0000

Holy wow. This is truly amazing, and in fact we substituted for things we had on hand, namely, using a sprinkle of fresh diced tarragon instead of saffron, and sweet onion instead of shallots. You still nearly made every jaded adult in the room cry. This is incredible soup.

The only way I know to thank you is to share what I believe to be an equally phenomenal dish, Drunken Mushrooms. Less subtle but equally impacting I believe.

dried porcini mushrooms a large double handful
cremini mushrooms (baby bellas) 16 oz
red wine, enough to hydrate the porcinis and a little more for sauce
8 cloves garlic
1 small onion
olive oil
risotto
butter
cream 3 Tbs
grated Romano cheese 1/2 to 1 cup
beef stock – we use Better than Gourmet

Prep:
Soak the porcinis in wine overnight if you can, 2 hours if you can’t
Press the garlic or dice very fine
clean and slice the creminis
dice the onion

Cook:
In a pot put 2-3 Tbs butter and cook on med-low for 1-2 minutes until it gets foamy
Add about half the garlic and cook 1 minute
Add the diced onion and cook 1 minute
Add the risotto and cook 1-2 minutes
Pour as much of the wine as you can from the mushroom-wine mixture
Add 1 tsp or so of the beef stock
Make up the rest of the risotto liquid using water (risotto roughly 2-1 like other rice)

While the risotto is cooking,
Put some olive oil in a pan and saute the rest of the garlic 1 minute
Add the baby bellas and cook for another 2-4 minutes until they’re about half done
Dice the porcinis and add them to the baby bellas with some butter and a little more stock

Once the risotto is a little past al dente you can fold in the mushrooms from the pan, and add the cream

Fold in the Romano just before serving.

By: We bring you chanterelles (and butter, and cream, and happiness) | Red Owl Mushroom Farm

Wed, 28 Sep 2011 05:49:00 +0000

[...] modified a recipe by Hank Shaw (which he had modified from Escoffier) and although it has more steps than I usually take in my [...]

By: TIm R

TIm R — Thu, 08 Sep 2011 17:59:01 +0000

I live in the Highlands of Scotland, where Chanterelles are prolific from June until early October. They are so common that you could fill a basket within minutes at almost any woodland track. In fact its not uncommon to hear of mushroom dealers from France setting up camp in the woods to pick them for their markets. The funny thing is that so few people here eat them.

Looking forward to trying these recipes – and its good to be reminded just how lucky we are sometimes!

By: Debora

Debora — Mon, 08 Aug 2011 17:54:09 +0000

This is my first year hunting Chanterelles. Wow.. Great season for them. I’m a big moral hunter and didn’t have much luck this past spring so the big find on these are a welcome site. If I get out to find anymore, I’ll have to resort to selling. (no storage room left) Can’t wait till it cools down to try the soup.

By: Charles Shaw

Charles Shaw — Mon, 18 Jul 2011 22:08:42 +0000

Ruhlman would be proud. The recipe is actually derived from recipe 709 creme Agnes Sorel. Since I just received some beautiful Chanterelles from my neighbor who picked them in VT, I’m making this tonight and will report back.