Chanterelle Soup

If you can't find fresh dandelion greens, substitute escarole in this recipe from Victoria Romanoff.

Chanterelle Soup
If you can't find fresh dandelion greens, substitute escarole in this recipe from Victoria Romanoff.
Yield: serves 4

Ingredients

  • 3 tbsp. extra-virgin olive oil
  • 8 oz. (about 4 cups) fresh chanterelles, trimmed and thinly sliced
  • 1 cup packed, coarsely chopped dandelion greens
  • 12 red onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • Salt and freshly ground black pepper
  • 1 sprig fresh oregano, leaves chopped
  • 1 tsp. white wine vinegar
  • 5 cups hot chicken stock
  • Freshly grated parmigiano-reggiano

Instructions

  1. Heat oil in a medium pot over medium heat. Add mushrooms and cook, stirring often, until tender and slightly browned, 5-10 minutes.
  2. Reduce heat to medium-low, add greens, onions, and garlic, and season to taste with salt and pepper. Cook, stirring often, until onions are soft and greens have wilted, about 5 minutes. Add oregano and vinegar, and cook for 2 minutes more.
  3. Add stock and simmer for 10 minutes. Adjust seasonings. Serve garnished with parmigiano-reggiano.