Baby Chanterelle Soup with Garlic Crostini
Small, juicy chanterelles bring their woodsy nuttiness to this quick and easy soup. It is delicate and light, but thanks to the garlic-rubbed toast, satisfying too. With a dish this simple, it’s all down to the quality of the ingredients. After taking the trouble to seek out these beautiful mushrooms, be sure to use a good stock (homemade or bought fresh in a tub, or at the very least a decent-quality bouillon concentrate) and a proper sourdough loaf.
Serves : 4 as a starter
Prep : 10 minutes
Cook : 15 minutes
- 100g small chanterelle mushrooms
- 2 tablespooons extra virgin olive oil
- 1 small banana shallot or 2 regular shallots, finely chopped
- Salt and freshly ground black pepper
- 1 litre good quality stock, chicken or vegetable
- 2 tablespoons Madeira, dry sherry or dry marsala
- 2 thick slices sourdough bread, halved
- 1 clove garlic, peeled and sliced in half
- ½ tablespoon picked fresh thyme leaves
- Clean and trim the chanterelles and tear any larger ones in half.
- Warm 1½ tablespoon of the olive oil in a medium sized pan over a low heat, and add the chopped shallots and a generous pinch of salt. Cook for about 5 minutes, until the shallots are softened and translucent and just beginning to colour. Add the chanterelles to the pan and toss in the oil and shallots for about 5 more minutes.
- Add the stock and the Madeira and bring to boil. Turn down the heat and simmer gently for 5 minutes while you make the crostini.
- If you have a griddle pan get it good and hot, or preheat your grill. Brush the bread with olive oil on both sides and griddle or grill until crisp and golden. While still hot, drag the cut surface of the garlic lightly across one side of each piece of bread.
- Set out four soup plates or bowls and put a piece of toast in the bottom of each. Taste the soup and adjust the seasoning as necessary. Use a slotted spoon to divide up the mushrooms between the bowls, then ladle over the broth. Scatter with thyme leaves and serve.
This recipe would also work well with hedgehog fungus.
Recipe and photos by Otherwise for Wild Food UK