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Zuppa di Cantarelle
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Patience Gray and Primrose Boyd
Published 1957
Although chanterelles can seldom be bought in shops, they are a common type of edible fungi which are so easily distinguished from all others that no risk attaches to cooking them.
Ingredients
- This soup requires
1 lb 2 oz 5 or 6
Method
The fungi should be quickly washed in cold running water to remove the sand or leaf mould that may attach to them, their stems should be trimmed at the base, and they should be dried with a clean cloth.
Slice the shallots finely, cut up the bacon into small pieces, and cook them both in the melted butter in a heavy pan. Slice up the chanterelles, put them in the pan, sprinkle the