Chanterelle Vichyssoise

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

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

Ingredients

Americas
United States
New York
Soup
Gluten-free

Ingredients

Method