Name: Chanterelle Vichyssoise
Yield: 4 Servings
Cuisine: American
Ingredients: 2 tablespoons minced chives, for garnish; 3 cups chopped leeks, white part only, well washed; Salt and white pepper; 4 cups chicken stock or vegetable broth; 1 pound Yukon Gold potatoes, peeled and chopped; ½ cup minced onions; 3 tablespoon extra-virgin olive oil, divided; 1 tablespoon unsalted butter; 1 to 1½ cups heavy cream; ½ cup dry white wine; 2 to 3 cups sliced fresh or frozen chanterelle mushrooms, 8 to 12 ounces

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

During the COVID-19 pandemic in 2020, my club, the Central New York Mycological Society, only met outdoors. I was committed to doing a mycophagy program, so I made it into a tailgate event after a masked foray. This soup is one of the dishes I made for the program. Leeks can be sandy, so make sure they are washed well. One way to wash them is to slice them lengthwise and wash between the rings. You can use fresh or frozen mushrooms in this soup, but frozen chanterelles do not need to be def