Chanterelle Soup

  • Serves

    serves 4

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


  • 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


Step 1

Heat oil in a medium pot over medium heat. Add mushrooms and cook, stirring often, until tender and slightly browned, 5-10 minutes.

Step 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.

Step 3

Add stock and simmer for 10 minutes. Adjust seasonings. Serve garnished with parmigiano-reggiano.

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