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7 responses to “Chanterelle Soup”

  1. James Lindley

    My wife and I found quite a few chanterelles last month. I froze them till we can use them all. I’ll have to try this recipe. I just heard from a couple of our friends last night that with the heavy rains 2 days ago, they are popping up in droves again. This is a good year for chanterelles.

  2. W.C.

    You had me at sex in a bowl. My family harvested an astonishing 20# today, and still left PLENTY for hopeful foragers.
    Do you have a preferred preserving method:dry saute and freeze, or dry?

  3. Ryan

    I would suggest a garlic butter saute before freezing mushrooms. For the poster above.

  4. Joanne Russ

    My neighbor gave me some Chanterelle mushrooms and I had no idea what to do with them. After looking on Pinterest I decided that your recipe was the best. I followed it to the letter including the egg/cream liaison. Yum!

  5. Shauna

    I tried your soup with cremini mushrooms and turkey stock. Absolutely fabulous!

  6. Loriel Sequoia

    Thanks for the enticing recipe – after reading about seven times I finally made this sex in a bowl. With Humboldt golden chantrelles and with my favorite cooking tools this non trained hobby chef finally pulled off the most complicated dish of her life. Thanks for the inspiration! It took exactly two hours but I’m sure next time I can pull it off in an hour. 🙂

  7. Sarah

    Made this today with my beautiful chanterelles from northern Saskatchewan. I had all the ingredients in my kitchen. Bonus. Delicious.

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