• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Chanterelle Mushroom and Leek Soup with Roasted Corn

Even though it hasn’t quite gotten chilly yet, I was craving soup and thought it would be the perfect way to use my remaining chanterelles. Is it possible to be in love with a mushroom? I think so, but in my case…it’s multiple mushrooms (I’m an equal opportunity fungus lover). The point being, this pureed soup was earthy with a silky texture sans cream that is absolutely craveable. Stirred in some roasted corn for an end of summer touch and ate it with toasty baguette croutons. And even though it wasn’t too cold out, I still enjoyed the cooler breeze as I ate my soup – real soup weather is almost upon us!

Chanterelle Mushroom and Leek Soup with Roasted Corn

Served 2.
Leftover Potential: Keeps well refrigerated and frozen. Made 2 meals after the initial dinner.

2 Tbsp olive oil
1 small onion, diced
2 leeks, thinly sliced
3 cloves roasted garlic*
2 cups chanterelle mushrooms
3 1/2 cups chicken broth
salt and freshly ground pepper, to taste
1 Tbsp thyme, chopped
1 Tbsp parsley, chopped
2 Tbsp rosemary, chopped

2 Tbsp olive oil
1 1/2 cups corn kernels
2 slices baguette, thinly sliced
salt and freshly ground pepper, as needed

1. In a soup pot, heat the olive oil over medium heat. Add the onion and leek and saute until translucent, about 3-4 minutes. Add the garlic, mushrooms, and broth, and saute until beginning to become tender, about 2-3 minutes. Season with salt and pepper.
2. Transfer the soup to a food processor or blender, and puree until smooth. Return the soup to the pot, and stir in the herbs. Let simmer until good flavor develops, 10-15 minutes.
3. On a sheet tray, drizzle the corn and bread with olive oil, and season with salt and pepper. Roast until the corn is lightly browned and the bread is toasted, about 5-7 minutes.
4. Ladle the soup into bowls, top with roasted corn and toasted bread.


3 Responses

  1. Ah, this looks heavenly. I am so ready to jump into soups… just not sure I’m ready for the cold weather :).

  2. Soups make the cold weather better!!!

  3. Yes, it’s totally allowed to be in love with a mushroom. I’ve found my self a bit infatuated with a few food items before…oops! This looks so so so perfect for fall. Bring that crisp autumn air on!

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