Chanterelle Soup

Name: Chanterelle Soup
Total time: PT0D0H0M
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; 1 ⁄ 2 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

Serves
serves 4

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

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
¹⁄₂ 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

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Instructions

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.

Heat oil in a medium pot over medium heat. Add mushrooms and cook, stirring often, until tender and slightly browned, 5-10 minutes.
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.
Add stock and simmer for 10 minutes. Adjust seasonings. Serve garnished with parmigiano-reggiano.