MUSHROOMS! They are literally everywhere. It’s quite wonderful. And I love learning about the ones you can eat. Last year, picking and eating chanterelles from the woods here, made me eager to get out there again. I have harvested so many gorgeous mushrooms. It’s kind of exciting. Last night, I made a creamy mushroom soup. I wanted to share the Chanterelle recipes I try because I have found so many ideas thanks to folks posting theirs.
Organic Golden Mushroom Chowder
First I blended fresh chanterelles, thyme and one clove of garlic in a nutri-bullet until creamy. I didn’t cook anything at this point.
When I got home, over the stove I roasted two organic purple carrots, three organic green onions, and another handful of chanterelles, fresh – in coconut oil and added it to my base of creamed mushrooms… I chopped up a handful of the greens from on top of the carrots, sprinkled in some tumeric and added 1/2 can organic coconut milk and a few shreddings of raw, cultured white cheese for creamy texture and taste. I sprinkled in some Himilayan pink salt, cooked it, let it set, cooked it again, let it set, and it was amazing. I had some wild sockeye salmon ) that I added to my second round, as any true seafood chowder lover would do, and it was even more amazing. I only made enough for one, using my best judgement, but it turned out to be enough for two nights worth.