This chanterelle soup recipe is really rich so it's great in small amounts as a first course.
Here in the Southern Appalachians, it's been a great summer for chanterelles. The constant rain coupled with stifling heat produced the steamy forest air that mushrooms love. At one point we foraged 12 pounds of chanterelles in one trip. We finally had to stop picking and take a rest. The bountiful harvest gave me lots of wild mushrooms to experiment with and this is one of my favorite recipes. This goes great with good crusty bread and a glass of dry red wine.