Chanterelle and Dandelion Leaf Soup

Soups | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

If you can't find dandelion leaves, substitute them with escarole.

Ingredients

Olive Oil - 3 tablespoons
Dandelion leaves - 1 cup
Pickled Chanterelles - 8.1 oz
Spanish onions - ½ head
Garlic - 2 cloves
Salt - to taste
Ground Black Pepper - to taste
Oregano - 1 stem
Champagne Vinegar - 1 teaspoon
Chicken Broth - 5 cups
Grated Pecorino Pepato Cheese - to taste

Step by Step guide

Step 1

Heat the olive oil in a small pot over medium heat. Add the thinly sliced chanterelles and cook for 5–10 minutes, stirring, until soft and golden.

Step 2

Reduce the heat and add the finely chopped dandelion leaves, minced garlic, and finely chopped onion. Season with salt and pepper. Cook, stirring, until soft, about 5 minutes. Add the finely chopped oregano leaves and vinegar. Cook for another 2 minutes.

Step 3

Bring the broth to a boil and pour it into the mushroom mixture. Bring to a boil again, reduce the heat, and simmer for 10 minutes. Serve, topped with Parmesan.