Chanterelle Chowder

Serves 4-6; Courtesy Bill Jones, Deerholme Farm

Ingredients

• 2 Tbsp butter (or olive oil)
• 1 cup onion, diced
• 2 Tbsp minced garlic
• 1 lb chanterelles, diced (or hedgehog, lobster, oyster, pine mushroom, porcini, etc.)
• 1 cup diced potato
• 4 cups coarsely chopped cauliflower
• 1 celery stalk, diced
• 3 Tbsp flour (or potato starch)
• 2 cups mushroom or vegetable stock
• 2 cups milk (or milk substitute like coconut milk)
• 1 Tbsp chopped fresh rosemary
• 1 Tbsp chopped fresh sage
• Chopped parsley, for garnish
• Salt and pepper, to taste

Directions

1. In a stockpot, heat oil over high heat for 30 seconds. Add onion and garlic, season with salt and pepper, and sauté for 3-4 minutes.
2. Add the mushrooms and sauté until mushrooms are soft and appear dry.
3. Reduce heat to medium and toss in potato, cauliflower and celery. Continue to cook for 5-6 minutes.
4. Sprinkle flour over top of vegetables and stir well to mix. Cook for 2-3 minutes.
5. Add stock, milk and herbs. Stir well to dissolve the flour. Bring the mixture to a boil.
6. Reduce the heat to a simmer and cook for 10 minutes, or until the vegetables are tender.
7. Ladle soup into bowls, garnish with parsley, and serve immediately.

From the Cowichan Valley Voice, September 2026 (Issue 214), page 29.