Jul 1, 2010
Chanterelles being one of my very very very favourite foods ever (they’re definitely in my Top5 favourite foods, even though I’m not sure what other 4 foods make the Top… I guess lemons and… what else..?), I couldn’t resist highlighting this recipe again. We wrote about Chanterelle soup as one of our first blog entries a year ago. We’ve already made it twice this summer, with a few tweaks, and I thought this lovely summer mushroom soup was worth mentioning once again.
Another super-addictive food I’ve had today was wild strawberries. I’m a wild strawberry maniac. Their scent, one of Nature’s sweetest and daintiest perfumes, makes me tremble. Unfortunately these tiny gems are quite expensive, so I don’t think I’ll have more wild strawberries this year… we’ll see. Perhaps it would be a sacrilege to, say, bake with them, but I’d love to try. I’ve had those delicious wild strawberry and cottage cheese tarts at a French bakery near my office, and they were oh so good!
Chanterelle Soup recipe can be found here. This year we’ve been making it with 8 baby potatoes and no onions at all. Instead, we sautéed 2 carrots with a tablespoon of butter, and added them to the soup together with mushrooms. And, you can skip garlic if you prefer a milder flavour.
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