The dried Yellowfoot Chanterelle (Craterellus tubaeformis) is a culinary treasure. Drying concentrates its unique earthy, slightly fruity, and peppery notes, making it the perfect base for a luxurious, soul-warming soup. By using both the mushrooms and their filtered soaking liquid, we capture every drop of that intense forest umami.
Ingredients:
Dried Wild Yellowfoot Chanterelle (Craterellus tubaeformis): 50g (whole dried mushrooms).
Shallot: 1 medium, finely chopped.
Garlic: 1 clove, minced.
Potatoes: 2 medium (approx. 250g), peeled and diced (used as a natural thickener).
Butter: 30g (high-quality, unsalted).
Vegetable or Chicken Stock: 800 ml.
Soaking Liquid: 200 ml (strained and reserved).
Heavy Cream: 150 ml.
Fresh Tarragon: 1 tbsp, finely chopped (adds a sophisticated anise-like finish).
Sea Salt & Freshly Cracked Black Pepper: to taste.
Optional: A few reserved whole mushrooms sautéed in butter for garnish.
Instructions:
The Rehydration: Quickly rinse the dried mushrooms under cool water. Place them in a bowl and cover with 250ml of warm (not boiling) water. Let them soak for 30 minutes. Once soft, remove the mushrooms and squeeze gently. CRITICAL: Strain the soaking liquid through a fine-mesh sieve or coffee filter to remove any sediment. Set aside.
The Sauté: In a heavy-bottomed pot, melt the butter over medium heat. Add the shallot and cook until translucent and soft (about 5 minutes). Stir in the garlic for another minute until fragrant.
The Base: Add the rehydrated mushrooms and diced potatoes to the pot. Sauté for 3 minutes to allow the flavors to meld.
The Simmer: Pour in the stock and the reserved, filtered soaking liquid. Add half of the fresh tarragon. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until the potatoes are tender.
The Blend: Use an immersion blender (or transfer to a standing blender) to process the soup until it is silky smooth.
The Finish: Return the pot to low heat. Stir in the heavy cream and the remaining tarragon. Warm through gently without boiling. Season generously with salt and pepper to your preference.
The Presentation: Ladle into warm bowls. Garnish with sautéed whole mushrooms and an extra sprig of tarragon.
Gourmet Tip:
“Dried Craterellus tubaeformis is a kitchen powerhouse. While fresh is great, the dried version offers a deeper, more complex spice. Always save the soaking liquid—it is liquid gold for your sauces and soups.”
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