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Home Cooking 5

Wild mushroom and parsnip soup from NY Times

Nyleve | Nov 7, 2011 08:15 AM

I happened to see this recipe yesterday in the online NY Times. Our local Costco is carrying - gasp - gorgeous fresh wild chanterelles (for a crazy 9.99 lb.) and I have plenty of dried porcinis from my own foraging. So I made it. And it's delicious - really delicious. The recipe tells you to reserve a portion of the sauteed chanterelles to float on top of toasts when serving the soup, but I didn't do that because I was being lazy. Just pureed the whole business and it is really really good. Dolloped a spoonful of sour cream in each serving, but creme fraiche would have been even better. Thought I'd share in case anyone else was thinking of the recipe - it's a keeper.

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