Chanterelle and Dandelion Leaf Soup
4 servings
30 minutes
Chanterelle and dandelion leaf soup is an exquisite blend of earthy chanterelle notes and the slight bitterness of dandelions, softened by aromatic chicken broth and savory herbs. This recipe is inspired by the European tradition of using seasonal forest gifts. Chanterelles, known for their rich nutty flavor, create a unique balance with dandelions. The addition of red onion and garlic enhances the depth of flavor, while white wine vinegar adds a subtle tanginess. Parmesan completes the composition, adding richness and creaminess. This soup is perfect as a light yet nourishing dish, especially on cool days when one craves a warming and fragrant treat.
1
Heat olive oil in a small pot over medium heat. Add thinly sliced chanterelles and cook for 5-10 minutes, stirring, until soft and golden.
- Extra virgin olive oil: 3 tablespoons
- Chanterelles: 230 g
2
Reduce the heat and add finely chopped dandelion leaves, minced garlic, and finely chopped onion. Season with salt and pepper. Cook, stirring, until soft, about 5 minutes. Add finely chopped oregano leaves and vinegar. Cook for another 2 minutes.
- Dandelion leaves: 1 glass
- Garlic: 2 cloves
- Red onion: 0.5 head
- Salt: to taste
- Freshly ground black pepper: to taste
- Oregano: 1 stem
- White wine vinegar: 1 teaspoon
3
Bring the broth to a boil and pour it into the mushroom mixture. Bring to a boil again, reduce the heat, and cook for 10 minutes. Serve sprinkled with parmesan.
- Chicken broth: 5 glass
- Grated Parmesan cheese: to taste