by Sasa Stucin
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my 9 recipes »
Sasa Stucin's Notes:
Expand500 g chanterelles Ask a question about this ingredient
250 g porcini mushrooms Ask a question about this ingredient
2 small onions Ask a question about this ingredient
3 carrots Ask a question about this ingredient
1 parsnip Ask a question about this ingredient
2 potatoes Ask a question about this ingredient
1 tomato Ask a question about this ingredient
250 g green peas Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
3 sprigs thyme Ask a question about this ingredient
2 sprigs parsley Ask a question about this ingredient
8 whole peppercorns Ask a question about this ingredient
4 liters water Ask a question about this ingredient
salt Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
If mushrooms are wild you may need to trim out the rotten spots and brush off forest dirt, but don't go too far. Dice mushrooms into small chunks with a good sharp knife or by hand, as we prefer. Keep in mind that when you cook them they will shrink significantly.
Ask a question about this stepCut the onions finely and dice the carrots, parsnip, potatoes and halve the tomato.
Ask a question about this stepPrepare 2 bay leaves, 3 sprigs of thyme, 2 sprigs of parsley and 8 whole peppercorns. To prevent loosing the herbs in the soup place them into an empty tea bag, a small porous metal container or wrap into a gauze and tie with a string.
Ask a question about this stepOn a few swigs of hot olive oil, fry the onions until soft and golden, then add all the prepared mushrooms. Stir for a few minutes or until the fluids are released, cover if necessary. Meanwhile also boil up a full kettle, in order to have it ready for later.
Ask a question about this stepNow add the carrots, parsnip and potatoes. Cover and leave for another few minutes, then add a liter of water. Mix and simmer. Before proceeding, also add the herbs and the tomato. We use the tomato to add the to the color of the soup, which goes well with the orange chanterelles.
Ask a question about this stepRepeat the steps by gradually adding the water, until you will have added maximum 4 liters of water.
Ask a question about this stepAfter you've added enough water add the peas at the very end to prevent it from overcooking. Now leave to simmer for a final 10 minutes. Season to taste.
Ask a question about this stepServe the soup in a large bowl with a few thyme leaves and a good spoon of creme fraiche. Don't forget to accompany the meal with a loaf of fresh bread.
Ask a question about this stepThis sounds so lovely. I wish fresh porcini were more readily available around here. Is there another mushroom you could recommend in its place, or do you think a smaller quantity of good quality reconstituted dried porcini would work?
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
It's hard to say which mushroom could replace the chanterelles, but if I were you, I'd almost rather use different fresh mushrooms rather than reconstituted dried porcini. More fresh porcini if the chanterelles are rare. The taste of a fresh mushroom and the juices it releases cannot be mimicked. I hope that helps. Bon appetit.