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Today, by popular request, I'm going to share with you Chef Bond's chanterelle soup technique; the recipe for Campbell's Cream of Mushroom Soup on crack. It's fitting that the first truly great soup I ever made is the last recipe in this month of soups. But don't worry, there will always be more recipes to come.For the record, this exact same technique will work for virtually <i>any</i> mushroom. Even the mild-mannered button will turn into liquid love when you treat him like this.And now it's time to play a game called \"Have You Met Tim?\"Have you met Tim?Tim is a chanterelle. That buddy of his lying next to him? That's Tim too. So are the two chanterelles behind the first two Tims and the ones behind <i>them</i>. They're all Tim. In fact, <i>all</i> chanterelles are named Tim. This is because every chanterelle I've ever had has met with a horrible, gruesome fate within hours or days of meeting them. Giving them all the same name keeps me from getting overly attached.**It's the same reason all of my goldfish and neon tetras and mollies and …","rssText":null,"sourceURL":"http://www.seriouseats.com/2014/01/the-food-labs-soup-month-creamy-wild-mushroom.html","feedTitle":"Serious Eats","feedUrl":"http://feeds.seriouseats.com/seriouseatsfeaturesvideos?format=xml","allowFullscreenImage":true,"inlineImage":{"mediumURL":"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-29.jpg","smallURL":"http://cdn.flipboard.com/seriouseats.com/e86f530d8992777e2a9755e45834c506f8f3baa5/thumbnail.jpg","original_width":610,"original_height":458,"original_hints":"color,focus-305-228,photo,rgb-160-117-83,still,main-image,main-image"},"language":"en","rssBaseURL":"http://www.seriouseats.com/2014/01/the-food-labs-soup-month-creamy-wild-mushroom.html","rssCustomClasses":"sysen","articleStats":{"words":1694,"paragraphs":45,"characters":9513},"authorDisplayName":"J. 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Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.[Photographs: J. Kenji Lopez-Alt]<b>Editor's Note:</b> All month the soup's on, with over a dozen new recipes coming at you for everything from simple 15-minute meals, to updated homemade versions of the canned classics you loved as a kid, to all-dayers that are hearty enough to eat like a meal. Check out all the recipes right here, and be sure to come back—we'll be updating all month!\"You're actually going to let me get near the stove?\"My wife <i>claims</i> that I'm a control freak in the kitchen. She's wrong. In fact, I'm totally willing to let her make dinner, and I offer a wide berth of latitude when it comes to how she does it. My wife gets to select her own knife from my \"knives I'm probably never going to use again\" drawer (<i>oh, except for that one. Sorry, I just sharpened it.</i>), and to choose what direction she stirs the pot in (<i>just remember to scrape off those onions clinging to the edges, please</i>). I'm even generous enough to let her specify which shoulder she'd prefer me to hover over while she does it. Now does that sound domineering to you?Ok, fine. Perhaps I'm a <i>bit</i> commanding in the kitchen.This weekend I decided to start making a more conscious effort to make our cooking more of a couples affair, to actually come up with tasks <i>other</i> than \"can you pick these herbs (that I probably won't even use for this meal)?\" when my wife asks me if she can help with anything.I'm proud to say that m …","rssText":null,"sourceURL":"http://www.seriouseats.com/2014/01/the-food-lab-escarole-and-parmesan-soup-with-chicken-meatballs.html","feedTitle":"Serious Eats","feedUrl":"http://feeds.seriouseats.com/seriouseatsfeaturesvideos?format=xml","allowFullscreenImage":true,"inlineImage":{"mediumURL":"http://www.seriouseats.com/images/2014/01/20140106-chicken-escarole-soup-meatball-13.jpg","smallURL":"http://cdn.flipboard.com/seriouseats.com/ebfe94fbcb9b68ea8938cf6c69e09530fa1a985a/thumbnail.jpg","original_width":610,"original_height":458,"original_hints":"color,focus-305-228,photo,rgb-119-86-24,still,main-image,main-image"},"language":"en","rssBaseURL":"http://www.seriouseats.com/2014/01/the-food-lab-escarole-and-parmesan-soup-with-chicken-meatballs.html","rssCustomClasses":"sysen","articleStats":{"words":968,"paragraphs":24,"characters":5262},"authorDisplayName":"J. 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Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.[Photographs: J. Kenji Lopez-Alt]<b>Editor's Note:</b> All month, the soup's on, with over a dozen new recipes coming at you for everything from simple 15-minute meals, to updated homemade versions of the canned classics you loved as a kid, to all-dayers that are hearty enough to eat like a meal. Check out all the recipes right here, and be sure to come back—we'll be updating all month!Remember that old folk story, Stone Soup? The one about the hungry travelers who have completely run out of food, but still have a pot to cook in? They start off by filling the pot with water and placing a large stone in the bottom, setting it to boil over a fire. A villager walks by, takes a look at the pot, and ask what's going on. The clever travelers explain that they're making stone soup, a very delicious soup that would be even <i>more</i> delicious if the villager could lend them a vegetable or two for garnish. The villager gladly obliges, adding an onion to the pot. One by one, the rest of the villagers come by, each one adding a new ingredient to the boiling soup. Finally, everyone, travelers, villagers and all, sit down and enjoy the great soup they've all made together.Heartwarming. Except here's the sad truth: <b>that soup was not very good.</b>You see, you can go the route of just dumping ingredients into a pot of boiling water and you'll end up with a soup that's plenty nourishing for the body, but as any che …","rssText":null,"sourceURL":"http://www.seriouseats.com/2014/01/the-food-lab-black-bean-soup-with-chorizo-and.html","feedTitle":"Serious Eats","feedUrl":"http://feeds.seriouseats.com/seriouseatsfeaturesvideos?format=xml","allowFullscreenImage":true,"inlineImage":{"mediumURL":"http://www.seriouseats.com/images/2014/01/20140113-black-bean-chicken-soup-recipe-13.jpg","smallURL":"http://cdn.flipboard.com/seriouseats.com/00dc72eeb51aa6cc421506649a9da2870789158d/thumbnail.jpg","original_width":610,"original_height":458,"original_hints":"color,face-257-249-43,focus-257-249,photo,rgb-173-141-109,still,main-image,main-image"},"language":"en","rssBaseURL":"http://www.seriouseats.com/2014/01/the-food-lab-black-bean-soup-with-chorizo-and.html","rssCustomClasses":"sysen","articleStats":{"words":1586,"paragraphs":28,"characters":8917},"authorDisplayName":"J. 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I certainly questioned the idea before making David Tanis's version in his new cookbook, <i>One Good Dish</i>. But those fifteen minutes on the stove are transformational—the garlic mellows and sweetens, infusing the water with profound savoriness. A little salt, olive oil, and sage don't hurt either. Tanis calls it \"save your life\" good; I'm not sure if it'll go that far, but the recipe will certainly save a harried dinnertime.<b>Why I picked this recipe:</b> Simple warm soups are always welcome during the winter.<b>What worked:</b> This bare-bones soup was indeed easy, comforting, and tasted far more complex than its short ingredient list predicted.<b>What didn't:</b> I didn't think it was totally necessary to transfer some of the soup to a separate skillet to poach the eggs.<b>Suggested tweaks:</b> If you wanted to bulk up the soup a little more, consider adding diced carrots or zucchini, or a cup or so of frozen peas. You could also stir the eggs directly into the soup for a creamier, egg-drop effect.As always with our Cook the Book feature, <b>we have five (5) copies</b> of <i>One Good Dish</i> to give away this week.<b>About the author:</b> Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams. 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I loved the textural components of the dish—crunchy tortilla strips, creamy avocado, tangy cheese, the smooth silkiness of puréed chilies and tomato—and ate it for lunch almost every day.Making this soup in a single pot seemed tricky at first, since most recipes will have you using dried chilies and puréeing the soup in batches. I decided to use some quick cheats to pack in flavor and cut down on time, while still ending up with a soup that delivers those same textural elements I love.The first step was replacing the traditional chilies with chipotles in adobo, to give the soup a concentrated complexity without expending time or effort. Cooking onions and poblanos with aromatic spices like cumin and oregano further enhanced the dish, while frozen corn and chicken stirred in at the end bulked up the soup and gave it a sweet bite.Finishing the soup can be a matter of debate. Feta, though clearly not Mexican, has similar qualities to a queso fresco and makes an easy substitute. If you prefer something less creamy, you can try a ricotta salata instead. I also offer two different ways of making the tortilla strips—both are quick, but one is a non-fried alternative that I've become especially fond of.For cold, wintery days (and yes, even when the sun is shining in southern California), this flavorful soup can be put together in just 20 minutes for a filling and delicious meal.<b>About the Author</b>: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. 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Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.[Photographs: J. Kenji Lopez-Alt]<b>Editor's Note:</b> All month, the soup's on, with over a dozen new recipes coming at you for everything from simple 15-minute meals, to updated homemade versions of the canned classics you loved as a kid, to all-dayers that are hearty enough to eat like a meal. Check out all the recipes right here, and be sure to come back—we'll be updating all month!When I was a totally green cook with my first serious restaurant job, working under Chef Jason Bond at what's now a landmark Boston restaurant, No. 9 Park, there were many moments when I learned a new technique or perfected an old one and said to myself, \"holy crap, I just made this?\" But the very first was when Chef Bond taught me how to make a creamy chanterelle soup (read: Campbell's cream of mushroom soup on tasty, tasty crack), sweating aromatics, sautéeing mushrooms, adding a good stock, and puréeing it all while emulsifying the mixture with fresh butter.Like any great vegetable soup, the end result was something that tasted like a liquefied, purified, intensified version of itself—this soup tasted more like chanterelles than actual chanterelles. The magic lies in the way that aromatic ingredients can intensify and bring out other flavors, as well as the way in which liquids coat your mouth, giving more direct contact to your taste buds and olfactory sensors, and making for easier release of volatile …","rssText":null,"sourceURL":"http://www.seriouseats.com/2014/01/the-food-lab-how-to-make-creamy-vegetable-soup.html","feedTitle":"Serious Eats","feedUrl":"http://feeds.seriouseats.com/seriouseatsfeaturesvideos?format=xml","allowFullscreenImage":true,"inlineImage":{"mediumURL":"http://www.seriouseats.com/images/2014/01/20140125-smooth-vegetable-puree-soup-food-lab-13.jpg","smallURL":"http://cdn.flipboard.com/seriouseats.com/44696d7da6c812fbced2e9b99fba23fca73be20d/thumbnail.jpg","original_width":610,"original_height":458,"original_hints":"color,focus-305-228,photo,rgb-191-126-22,still,main-image,main-image"},"language":"en","rssBaseURL":"http://www.seriouseats.com/2014/01/the-food-lab-how-to-make-creamy-vegetable-soup.html","rssCustomClasses":"sysen","articleStats":{"words":2502,"paragraphs":69,"characters":14353},"authorDisplayName":"J. 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That little holiday just a couple months ago? I hope that you ended the holiday season with a treasure trove of turkey stock and leftovers in your freezer, because if you did, I have a recipe for you today that you can have ready in just a few minutes. No turkey treasure? That's OK — chicken broth will do fine.The broth has the warmth of pureed chilies and garlic, zipped up with plenty of fresh lime juice and flavorful garnishes. If you’re feeling a little lethargic, this is definitely a lazy day soup. Just pick up the ingredients along with your last minute weekend shopping and it can be thrown together in a snap.<b>READ MORE »</b>","rssText":null,"sourceURL":"http://www.thekitchn.com/recipe-fast-easy-turkey-tortilla-soup-recipes-from-the-kitchn-15020","feedTitle":"Recipe | The Kitchn","feedUrl":"http://feeds.thekitchn.com/thekitchn/recipes","hideOnCover":true,"inlineImage":{"mediumURL":"http://p-ec2.pixstatic.com/52e0979d697ab03cff005ec1._w.540_s.fit_.jpg","smallURL":"http://cdn.flipboard.com/pixstatic.com/747741709206de18e9e95428b92006097abe659e/thumbnail.jpg","original_width":540,"original_height":822,"original_hints":"color,corner-bl-540-152-224-197-158,corner-tl-525-139-224-197-158,corner-tr-216-393-224-197-158,crop-0-139-540-532,domcolor-bc7509-dbd9d2-77580f-ebc07f-a59a7a-d09b35,focus-270-411,imgnsfw-23,photo,rgb-185-139-58,still,main-image,main-image"},"language":"en","rssBaseURL":"http://www.thekitchn.com/recipe-fast-easy-turkey-tortilla-soup-recipes-from-the-kitchn-15020","rssCustomClasses":"sysen","articleStats":{"words":120,"paragraphs":3,"characters":659},"authorDisplayName":"Vanessa Barrington","userid":"fl:thekitchn.com","referredByItems":[{"type":"status","authorDisplayName":"Poonammaj","authorUsername":"poonzz","userid":"7611238","authorImage":{"smallURL":"http://cdn.flipboard.com/uploads/avatar/3ce9ef5404ca8a249faeb18498e36f31ca6f7b52.jpg"},"text":"","urls":["http://www.thekitchn.com/recipe-fast-easy-turkey-tortilla-soup-recipes-from-the-kitchn-15020"],"service":"flipboard","remoteServiceItemID":"Qk2w7-fqQf63TsvDsAi_RA:a:7611238","dateCreated":1390932012,"ingestionTime":1403753389,"sectionLinks":[{"type":"author","service":"flipboard","remoteid":"auth/flipboard/user%2F7611238","title":"Poonammaj","private":true,"linkType":"user","username":"poonzz","userID":"7611238","image":{"smallURL":"http://cdn.flipboard.com/uploads/avatar/3ce9ef5404ca8a249faeb18498e36f31ca6f7b52.jpg"}},{"type":"magazine","service":"flipboard","remoteid":"flipboard/curator%2Fmagazine%2FQt52Ml-jTECf984y6nLDOg%3Am%3A7611238","title":" in a soup !!","referringText":" in a soup !!","image":{"smallURL":"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-29.jpg"}}],"original":{"type":"status","authorDisplayName":"The Kitchn","authorUsername":"","userid":"65398579615","authorURL":"https://www.facebook.com/pages/The-Kitchn/65398579615?ref=stream","authorImage":{"smallURL":"https://fbcdn-profile-a.akamaihd.net/hprofile-ak-xfa1/t1.0-1/p50x50/10245406_10152851561289616_1887699174422243619_q.jpg"},"text":"Looking for a fast and easy dinner for tonight? Try this Turkey Tortilla Soup: http://thekitc.hn/1bkyC2L","urls":["https://scontent-a.xx.fbcdn.net/hphotos-frc3/t1.0-9/s130x130/1016153_10152587451374616_1204126879_n.jpg"],"service":"facebook","remoteServiceItemID":"65398579615_10152587794774616","dateCreated":1390509600,"ingestionTime":1403753389,"sourceURL":"https://www.facebook.com/photo.php?fbid=10152587451374616&set=a.452150494615.237888.65398579615&type=1","sectionLinks":[{"type":"author","service":"facebook","remoteid":"facebook/page%2F65398579615","title":"The Kitchn","sourceURL":"https://www.facebook.com/pages/The-Kitchn/65398579615?ref=stream","linkType":"user","userID":"65398579615","image":{"smallURL":"https://fbcdn-profile-a.akamaihd.net/hprofile-ak-xfa1/t1.0-1/p50x50/10245406_10152851561289616_1887699174422243619_q.jpg"}}],"id":"facebook-65398579615_10152587794774616-1390509600"},"id":"flipboard-Qk2w7-fqQf63TsvDsAi_RA:a:7611238-1390932012","hideTimelineDate":true}],"service":"flipboard","remoteServiceItemID":"Qk2w7-fqQf63TsvDsAi_RA:a:7611238","dateCreated":1390932012,"ingestionTime":1403753389,"hideTimelineDate":true,"flipboardSocialId":"flipboard-Qk2w7-fqQf63TsvDsAi_RA:a:7611238-1390932012","sectionID":"flipboard/curator%2Fmagazine%2FQt52Ml-jTECf984y6nLDOg%3Am%3A7611238","time":89,"count":9},{"id":"flipboard-ahoiQP-xRfupjLyHdECYtg:a:7611238-1390931748","hashCode":339277811,"sortValue":31099926610899,"type":"post","title":"Post-Piglet Cauliflower Soup","excerptText":"<i>Today: A soup for friends, a soup for you, a soup for good times and trou­bled times.</i><p>If love tastes of choco­late and bour­bon, friend­ship comes forth in soup.<p>When life unrav­els unex­pect­ed­ly around you, you may find your­self sur­round­ed by friends who offer them­selves each in their own way. Some come loud­ly, with chil­dren and sweets in hand, offer­ing a glimpse of the life force. Oth­ers share them­selves qui­et­ly, with thought­ful mis­sives writ­ten deep in the night. Some just bring booze.<p>I puréed this with a nice dose of cream and an immer­sion blender. It need­ed some salt, so I added it to taste. There was a chunk of car­rot here and there. I didn’t mind. I like my soups imper­fect, just as my friends accept me.<p><i>Serves 2</i><p><b>1 car­rot, chopped</b><b><br>1 cel­ery stalk, chopped</b><b><br>1/2 small onion, chopped</b><b><br>1 table­spoon but­ter</b><b><br>1/4 tea­spoon salt</b><b><br>1 head cau­li­flower, cut into flo­rets</b><b><br>2 cups chick­en broth</b><b><br>1/4 tea­spoon white pep­per</b><b><br>1/8 tea­spoon nut­meg</b><b><br>1/4 cup cream</b><b><br>2 table­spoons sliv­ered almonds, toast­ed</b><p><i>Photo by James Ran­som</i>","sourceURL":"http://food52.com/blog/9578-post-piglet-cauliflower-soup","allowFullscreenImage":true,"hideOnCover":true,"inlineImage":{"largeURL":"http://cdn.flipboard.com/cloudfront.net/76b6ca0ca29d5eb7112d33b2cb159a8fa4ba226a/original.jpg","mediumURL":"http://cdn.flipboard.com/cloudfront.net/76b6ca0ca29d5eb7112d33b2cb159a8fa4ba226a/medium.jpg","smallURL":"http://cdn.flipboard.com/cloudfront.net/76b6ca0ca29d5eb7112d33b2cb159a8fa4ba226a/thumbnail.jpg","original_width":753,"original_height":502,"original_hints":"color,corner-bl-141-120-154-159-159,corner-br-518-219-154-159-159,corner-tl-94-254-154-159-159,corner-tr-447-184-154-159-159,crop-24-0-659-452,domcolor-d0d4d3-6d5e4d-956013-493219-b1b3ad-a38f67,focus-376-249,imgnsfw-19,photo,rgb-131-91-38,still,main-image,main-image,main-image,main-image"},"readButtonCaption":"Read Article","sourceMagazineURL":"http://cdn.flipboard.com/flipmag?url=http%3A%2F%2Fcdn.flipboard.com%2Ffood52.com%2Feae0634009ad34ebc18d41b07ea501a55be5a7c3%2F215ebbe1c36486f0736d3b22f19d74a531bda486%2Farticle.html&partner=rss-food52&tml§ion=flipboard%2Fcurator%252Fmagazine%252FQt52Ml-jTECf984y6nLDOg%253Am%253A7611238&fallbackTml","language":"en","article":{"sectionID":"flipboard/curator%2Fmagazine%2FQt52Ml-jTECf984y6nLDOg%3Am%3A7611238","partnerID":"rss-food52","url":"http://cdn.flipboard.com/food52.com/eae0634009ad34ebc18d41b07ea501a55be5a7c3/215ebbe1c36486f0736d3b22f19d74a531bda486/article.html","urlJson":"http://cdn.flipboard.com/food52.com/eae0634009ad34ebc18d41b07ea501a55be5a7c3/215ebbe1c36486f0736d3b22f19d74a531bda486/article.json"},"articleMarkupJSON":"http://cdn.flipboard.com/food52.com/eae0634009ad34ebc18d41b07ea501a55be5a7c3/215ebbe1c36486f0736d3b22f19d74a531bda486/article.json","articleStats":{"words":176,"paragraphs":17,"characters":1009},"authorDisplayName":"[email protected] (Jestei)","userid":"fl:food52.com","authorImage":{"smallURL":"http://cdn.flipboard.com/dev_O/featured/355422/f52.png"},"referredByItems":[{"type":"status","authorDisplayName":"Poonammaj","authorUsername":"poonzz","userid":"7611238","authorImage":{"smallURL":"http://cdn.flipboard.com/uploads/avatar/3ce9ef5404ca8a249faeb18498e36f31ca6f7b52.jpg"},"text":"","urls":["http://food52.com/blog/9578-post-piglet-cauliflower-soup"],"service":"flipboard","remoteServiceItemID":"ahoiQP-xRfupjLyHdECYtg:a:7611238","dateCreated":1390931748,"ingestionTime":1403753389,"sectionLinks":[{"type":"author","service":"flipboard","remoteid":"auth/flipboard/user%2F7611238","title":"Poonammaj","private":true,"linkType":"user","username":"poonzz","userID":"7611238","image":{"smallURL":"http://cdn.flipboard.com/uploads/avatar/3ce9ef5404ca8a249faeb18498e36f31ca6f7b52.jpg"}},{"type":"magazine","service":"flipboard","remoteid":"flipboard/curator%2Fmagazine%2FQt52Ml-jTECf984y6nLDOg%3Am%3A7611238","title":" in a soup !!","referringText":" in a soup !!","image":{"smallURL":"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-29.jpg"}}],"id":"flipboard-ahoiQP-xRfupjLyHdECYtg:a:7611238-1390931748","hideTimelineDate":true}],"service":"flipboard","remoteServiceItemID":"ahoiQP-xRfupjLyHdECYtg:a:7611238","dateCreated":1390931748,"ingestionTime":1403753389,"sectionLinks":[{"type":"author","service":"flipboard","remoteid":"flipboard/mix%2F55752363","title":"Food52","referringText":"Food52","linkType":"user","image":{"smallURL":"http://cdn.flipboard.com/dev_O/featured/355422/f52.png"}}],"hideTimelineDate":true,"partnerID":"rss-food52","flipboardSocialId":"flipboard-ahoiQP-xRfupjLyHdECYtg:a:7611238-1390931748","sectionID":"flipboard/curator%2Fmagazine%2FQt52Ml-jTECf984y6nLDOg%3Am%3A7611238","time":90,"count":10,"rssText":null},{"id":"flipboard-nn405WKZTkOKBCnnYDfMbw:a:7611238-1390931620","hashCode":645514996,"sortValue":31099926610898,"type":"post","title":"Pumpkin Mush","excerptText":"<i>Today: In defense of mush -- or, in other terms, pump­kin break­fast polen­ta.</i><p>Ladies and gen­tle­men, I bring you: mush!<p>If you find the idea of eat­ing mush too off-putting to han­dle, you can call this pump­kin break­fast polen­ta. But, before you do that, can I first briefly come to the defense of mush? (I think The Defense of Mush may also be a little-known philo­soph­i­cal trea­tise from John Locke, but anyway.) You see, there is a dif­fer­ence between mushy and mush. Mushy implies that some­thing that was sup­posed to have some other tex­ture -- per­haps firm, or crispy -- has lost said pre­ferred tex­ture and is now mushy. Mush, on the other hand, is sup­posed to be mushy. Mush is mush! Mush is every­thing warm and fuzzy and com­fort­ing. It is the best attrib­ut­es of mashed pota­toes and pud­ding and cud­dly bunny rab­bits all rolled into one. It is “good­night mush,” at the end of Good­night Moon.<p>This is actu­al­ly the first recipe I’ve got­ten around to try­ing from the book (shame on me!). It’s Jan­u­ary, and Jan­u­ary calls for mush. Real­ly this mush is very much like a creamy polen­ta, made extra plush from pump­kin puree. Mar­i­on states that, “served hot, with a pat of but­ter and a spoon­ful of brown sugar, this is good.” May I humbly sub­mit my own sug­ges­tion and say that served hot, with a pat of but­ter, some nuts and dried fruit, and a rather gen­er­ous driz­zle of maple syrup, this is GOOD.<p><i>Adapt­ed from The Break­fast Book by Mar­i­on Cun­ning­ham</i><p><i>Makes 3 cups</i><p><b>2 cups milk (non-dairy milk sub­sti­tutes like almond or coconut milk also work well)</b><b><br>1 cup puréed pump­kin</b><b><br>1 tea­spoon salt</b><b><br>1 tea­spoon ground gin­ger</b><b><br>1 tea­spoon ground cin­na­mon</b><b><br>1/4 tea­spoon ground nut­meg</b><b><br>2/3 cup coarse­ly ground corn­meal (grits)</b><b><br>1/3 cup cold water</b><b><br>For serv­ing: but­ter, maple syrup, honey, or brown sugar, toast­ed nuts, dried or fresh fruit (you can also take this in a savory direc­tion with Parme­san and eggs)</b><p><i>Pho­tos by Emily Vikre</i>","sourceURL":"http://food52.com/blog/9601-pumpkin-mush","allowFullscreenImage":true,"inlineImage":{"mediumURL":"http://cdn.flipboard.com/staticflickr.com/d56bcdac78c21fad2ae45b2ebc3873f08ff040ea/original.jpg","smallURL":"http://cdn.flipboard.com/staticflickr.com/d56bcdac78c21fad2ae45b2ebc3873f08ff040ea/thumbnail.jpg","original_width":620,"original_height":413,"original_hints":"color,focus-310-205,photo,rgb-164-116-44,still,main-image,main-image,main-image"},"readButtonCaption":"Read 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The word soup just does it all.","tileImage":{"mediumURL":"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-29.jpg","smallURL":"http://cdn.flipboard.com/seriouseats.com/e86f530d8992777e2a9755e45834c506f8f3baa5/thumbnail.jpg","original_width":610,"original_height":458,"original_hints":"color,photo,rgb-160-117-83"},"author":{"authorDisplayName":"Poonammaj","authorUsername":"poonzz","userid":"7611238","authorImage":{"smallURL":"http://cdn.flipboard.com/uploads/avatar/3ce9ef5404ca8a249faeb18498e36f31ca6f7b52.jpg"}}},"mainItem":{"type":"post","title":"The Food Lab's Soup Month: Creamy Chanterelle Mushroom Soup","excerptText":"[Photographs: J. Kenji Lopez-Alt]<b>Editor's Note:</b> All month, the soup's on, with over a dozen new recipes coming at you for everything from simple 15-minute meals, to updated homemade versions of the canned classics you loved as a kid, to all-dayers that are hearty enough to eat like a meal. Check out all the recipes right here, and be sure to come back—we'll be updating all month!On Monday, I showed you how to make creamy soup out of virtually any vegetable. In that article, I mentioned that my old chef, Jason Bond, showed me how to make a creamy chanterelle mushroom soup. Tasting that soup for the first time was one of the high points of my culinary education. Today, by popular request, I'm going to share with you Chef Bond's chanterelle soup technique; the recipe for Campbell's Cream of Mushroom Soup on crack. It's fitting that the first truly great soup I ever made is the last recipe in this month of soups. But don't worry, there will always be more recipes to come.For the record, this exact same technique will work for virtually <i>any</i> mushroom. Even the mild-mannered button will turn into liquid love when you treat him like this.And now it's time to play a game called \"Have You Met Tim?\"Have you met Tim?Tim is a chanterelle. That buddy of his lying next to him? That's Tim too. So are the two chanterelles behind the first two Tims and the ones behind <i>them</i>. They're all Tim. In fact, <i>all</i> chanterelles are named Tim. This is because every chanterelle I've ever had has met with a horrible, gruesome fate within hours or days of meeting them. Giving them all the same name keeps me from getting overly attached.**It's the same reason all of my goldfish and neon tetras and mollies and …","rssText":"<script>var flip_images = {\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-20.jpg\":{\"width\":610,\"height\":458},\"http://cdn.flipboard.com/seriouseats.com/2d28fde26117f779e0b53e88f6c985b258d09f92/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-18.jpg\":{\"width\":610,\"height\":458},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-24.jpg\":{\"width\":610,\"height\":458},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-21.jpg\":{\"width\":610,\"height\":458},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-01.jpg\":{\"width\":610,\"height\":458},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-03.jpg\":{\"width\":610,\"height\":458},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-29.jpg\":{\"width\":610,\"height\":458},\"http://cdn.flipboard.com/seriouseats.com/035e3f1e3af96b612649c2f4239d1e89e4230cd0/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-22.jpg\":{\"width\":610,\"height\":458},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-25.jpg\":{\"width\":610,\"height\":458},\"http://cdn.flipboard.com/seriouseats.com/cb656c3fea508f390e67c696497312c27a805161/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-19.jpg\":{\"width\":610,\"height\":458},\"http://cdn.flipboard.com/seriouseats.com/49b1e48c0787c2f09979470091de9d99f1ff9f99/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-17.jpg\":{\"width\":610,\"height\":458},\"http://cdn.flipboard.com/seriouseats.com/d3159589497578b7349640ada71f6f7c324305df/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://cdn.flipboard.com/seriouseats.com/2b423a5a8f8f75bb76736e4ba680ced760343b91/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://www.seriouseats.com/images/2014/01/20140107-soup-month-logo.gif\":{\"width\":200,\"height\":192},\"http://cdn.flipboard.com/seriouseats.com/913592fbb474a9391ee5fa5ef9f1b235223ae8a3/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://cdn.flipboard.com/seriouseats.com/1b7a6ca8aa21865d72b8f5de8c5b775145096fc3/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://cdn.flipboard.com/seriouseats.com/83ffd19f9b278252436c2832416bdf48a53bfdc0/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-16.jpg\":{\"width\":610,\"height\":458},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-23.jpg\":{\"width\":610,\"height\":458},\"http://cdn.flipboard.com/seriouseats.com/72a8e3dfc6a2cfdc5b6df1bab9772d23ac154b49/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://cdn.flipboard.com/seriouseats.com/4d66302f828c693d47d2a8e035603a2485faf5b0/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://cdn.flipboard.com/seriouseats.com/0e9bb6ac1b21801ef4dfd8ddbe118fb599155d93/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://cdn.flipboard.com/seriouseats.com/b409f1522a775202cd22248bd6e9c4d1b0723a94/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-27.jpg\":{\"width\":610,\"height\":458},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-02.jpg\":{\"width\":610,\"height\":458},\"http://cdn.flipboard.com/seriouseats.com/e86f530d8992777e2a9755e45834c506f8f3baa5/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://cdn.flipboard.com/seriouseats.com/c0aa89b19913da081f4b2a1f2d0e586afd927c2a/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-04.jpg\":{\"width\":610,\"height\":458},\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-26.jpg\":{\"width\":610,\"height\":458},\"http://cdn.flipboard.com/seriouseats.com/201e4bb1d2a0fce394b7fa5a3dcb9d4c05cbf6f3/thumbnail.jpg\":{\"width\":240,\"height\":180},\"http://cdn.flipboard.com/seriouseats.com/fe8337fc8c58070884856eddfdb924672231e477/thumbnail.jpg\":{\"width\":240,\"height\":180}};</script>\n<div id=\"flip_rss_body\"> <div class=\"json_content\" depth=\"1\">\n <p>\n </p>\n <div fl:hint-main-image=\"true\" class=\"still rgb-160-117-83 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-29.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-160-117-83,still\"/>\n </div>\n <p>\n [Photographs: J. Kenji Lopez-Alt]\n </p>\n <p>\n <a href=\"http://www.seriouseats.com/tags/food%20lab%20soup%20month\">\n <div class=\"still rgb-153-144-83 photo lowres light focus-100-96 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140107-soup-month-logo.gif\" data-size=\"small\" width=\"200\" height=\"192\" hints=\"color,focus-100-96,light,lowres,photo,rgb-153-144-83,still\"/>\n </div>\n </a>\n </p>\n <p>\n <small><strong>Editor's Note:</strong> All month, the soup's on, with over a dozen new recipes coming at you for everything from simple 15-minute meals, to updated homemade versions of the canned classics you loved as a kid, to all-dayers that are hearty enough to eat like a meal. Check out all the recipes <a href=\"http://www.seriouseats.com/tags/food%20lab%20soup%20month\">right here</a>, and be sure to come back—we'll be updating all month!</small>\n </p>\n <p>\n On Monday, I showed you how to make <a href=\"http://www.seriouseats.com/2014/01/the-food-lab-how-to-make-creamy-vegetable-soup.html\">creamy soup</a> out of virtually any vegetable. In that article, I mentioned that my old chef, Jason Bond, showed me how to make a creamy chanterelle mushroom soup. Tasting that soup for the first time was one of the high points of my culinary education. Today, by popular request, I'm going to share with you Chef Bond's chanterelle soup technique; the recipe for Campbell's Cream of Mushroom Soup on crack. It's fitting that the first truly great soup I ever made is the last recipe in this <a href=\"http://www.seriouseats.com/tags/food%20lab%20soup%20month\">month of soups</a>. But don't worry, there will always be more recipes to come.\n </p>\n <p>\n For the record, this exact same technique will work for virtually <em>any</em> mushroom. Even the mild-mannered button will turn into liquid love when you treat him like this.\n </p>\n <p>\n And now it's time to play a game called "Have You Met Tim?"\n </p>\n <p>\n Have you met Tim?\n </p>\n <p>\n </p>\n <div class=\"still rgb-205-128-58 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-01.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-205-128-58,still\"/>\n </div>\n <p>\n Tim is a chanterelle. That buddy of his lying next to him? That's Tim too. So are the two chanterelles behind the first two Tims and the ones behind <em>them</em>. They're all Tim. In fact, <em>all</em> chanterelles are named Tim. This is because every chanterelle I've ever had has met with a horrible, gruesome fate within hours or days of meeting them. Giving them all the same name keeps me from getting overly attached.*\n </p>\n <p>\n <small>*It's the same reason all of my goldfish and neon tetras and mollies and other tropical fish are all named Jeff the god of Biscuits. But that's another story.</small>\n </p>\n <p>\n Today you're going to witness one of those grisly deaths: we're going to turn Tim and his Tim-buddies into Tim-soup.\n </p>\n <p>\n First things first: he needs a haircut. A mushroom's gotta look his best when he goes up to meet that great big Vita-Prep in the sky.\n </p>\n <p>\n </p>\n <div class=\"still rgb-202-137-97 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-02.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-202-137-97,still\"/>\n </div>\n <p>\n Some chanterelles are tender and clean enough to cook with very minimal trimming. Others tend to get a little woody at the bottom. To remove that woodiness, hold the chanterelle in one hand and gently scrape its side with the blade of a sharp paring knife. The sides should peel right off easily and stay connected at the very bottom, like a tiny banana.\n </p>\n <p>\n Stay connected, that is, until you...\n </p>\n <p>\n </p>\n <div class=\"still rgb-161-108-62 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-03.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-161-108-62,still\"/>\n </div>\n <p>\n ...scalp poor Tim.\n </p>\n <p>\n Trim off the bottom of the chanterelle and those peels should come right off. Just like any other scalp, these ones should be collected. Place them all in a medium pot and cover them with a quart and a half of chicken stock, and bring them to a simmer while you finish prepping. This will give you an intense, mushroom-scented chicken broth to cook with later on.\n </p>\n <p>\n </p>\n <div class=\"still rgb-198-123-55 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-04.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-198-123-55,still\"/>\n </div>\n <p>\n Here's Tim and all his Tim-buddies, looking and feeling their best, ready to tackle the world, perhaps to chat up that sassy-looking mousseronnette over in the corner. Little do they know how short for this world they really are.\n </p>\n <p>\n But don't let them in on the little secret yet. First, let 'em know that they <em>look</em> great, but they need a wee bit of a boost in the aroma department if they really want to impress the ladies. Shallots and garlic should do nicely.\n </p>\n <p>\n </p>\n <div class=\"still rgb-192-161-107 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-16.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-192-161-107,still\"/>\n </div>\n <p>\n As with any vegetable soup, you can use whatever aromatics you like to start your base. Regular onions and leeks are both swell, as is celery. In this case, I like the mild sweetness of shallots and garlic slowly sweated in butter. It boosts that mushroom flavor without overwhelming it, just the slightest hint of cologne to brighten Tim's naturally sweet and musky aroma.\n </p>\n <p>\n Here's where things start to get a little frightening.\n </p>\n <p>\n </p>\n <div class=\"still rgb-161-104-53 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-17.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-161-104-53,still\"/>\n </div>\n <p>\n AHHHHOOOHHHHHHNOOOOOEEEEEESSSSS!!! WHHHYYYYYYY??? Scream a few dozen Tims all at once as they realize that they aren't going on a date after all, but rather are being fried in hot butter.\n </p>\n <p>\n In point of fact, Tim makes no noise at all. He's just a mushroom. He sits there and takes every bit of punishment you have to give him.\n </p>\n <p>\n </p>\n <div class=\"still rgb-144-95-55 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-18.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-144-95-55,still\"/>\n </div>\n <p>\n As the chanterelles cook, they'll give off liquid, which should pool in the bottom of the pot. The goal here is to drive off and concentrate that liquid without actually giving the mushrooms or alliums any real color. We want clean, sweet, bright flavors here.\n </p>\n <p>\n The best way to tell when your mushrooms are done sweating is to listen. When there's still liquid left in the pan, it'll make a faint simmering sound, sort of like "fwthpthfwthpthfwthpthfwthpfh."\n </p>\n <p>\n </p>\n <div class=\"still rgb-104-71-43 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-19.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-104-71-43,still\"/>\n </div>\n <p>\n As the liquid slowly evaporates and you're left with just fat on the bottom of the pan, it'll transition into more of a sizzling sound with the occasional POP or CRACK, like "szzszsK!szsPA!szzsKR!szzszs"\n </p>\n <p>\n Got it?\n </p>\n <p>\n This is how you know that Tim is really, truly dead, and it's time to start covering up the evidence by converting his carcass from what looks like misshapen pieces of soggy orange pasta into something creamy, smooth, and delicious.\n </p>\n <p>\n We start with a bit of flour.\n </p>\n <p>\n </p>\n <div class=\"still rgb-130-108-88 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-20.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-130-108-88,still\"/>\n </div>\n <p>\n The flour is not 100% necessary, and the large amount called for in many creamy mushroom soups can indeed overwhelm the flavor of the mushrooms, making it taste more like a mushroom sauce than anything, but a single tablespoon for a quart and a half of soup is enough to help the fat we're going to add later on emulsify properly without tasting stodgy or thick.\n </p>\n <p>\n </p>\n <div class=\"still rgb-161-103-51 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-21.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-161-103-51,still\"/>\n </div>\n <p>\n Next up, a splash of dry sherry or white wine. You may notice I've deviated again from my standard vegetable soup technique. You all know how important acid is to flavor, right? Sometimes—most of the time—I'll add acid at the very end of cooking, so that I get the brightest possible flavor. In this case, however, adding acid at the end gives this soup <em>too</em> much brightness, when really it's all about being rich and velvety.\n </p>\n <p>\n So instead, I use wine or sherry, which adds brightness and complexity, but mellows out with some simmering.\n </p>\n <p>\n </p>\n <div class=\"still rgb-84-58-35 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-22.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-84-58-35,still\"/>\n </div>\n <p>\n Remember those mushroom scalps we had simmering a while back? Well now's the time to use it.\n </p>\n <p>\n Set a strainer over the pot and strain the mushroom-scented broth through it. Isn't this extra brutal? We're pouring Tims' decapitated scalps right back over them, only to whisk them back away and dump them in the trash.\n </p>\n <p>\n <small>*It's kind of like Hannibal Lecter holding your amputated hand in front of you before tossing it in the trash and muttering in that Anthony Hopkins voice "I would not waste a fine bottle of chianti or fava beans on mere scraps."</small>\n </p>\n <p>\n So far, so simple. Time to complicate things a bit.\n </p>\n <p>\n </p>\n <div class=\"still rgb-167-115-63 photo focus-141-221 face-141-221-52 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-23.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,face-141-221-52,focus-141-221,photo,rgb-167-115-63,still\"/>\n </div>\n <p>\n Ok, so not too complicated. All I've added is a couple bay leaves and some thyme sprigs and set the soup to simmer for about half an hour. At this stage, it should smell intoxicatingly delicious. I mean <em>delicious.</em>\n </p>\n <p>\n Once it's simmered, we're pretty much done. You can discard the bay leaves and thyme and puree the sucker with a hand blender if you'd like, but you'll get much better results out of a real blender.\n </p>\n <p>\n </p>\n <div class=\"still rgb-57-49-38 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-24.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-57-49-38,still\"/>\n </div>\n <p>\n A real blender is also better for the fat emulsification stage that's so essential to giving a vegetable soup some body and mouth-coating richness.\n </p>\n <p>\n Many cream of mushroom soups call for actual heavy cream or milk. I find that these ingredients, while they can be delicious, end up diluting the flavor of the mushrooms a bit. Rather, I like to just create what Modernist Cuisine calls a "constructed cream." That is, a smooth emulsion of fat and liquid, in this case, using actual butterfat as the fat element, and the mushroom-y broth as the liquid. With the blender running, I slowly add pats of butter, letting them get completely incorporated before adding a new one.\n </p>\n <p>\n This was always my favorite part when I made this at the restaurant. We worked in bulk so I got to shove my hand into a big ol' bowl of butter and throw it into the blender by the fistful. I don't think I've had a literal fistful of butter since I stopped working at restaurants. This oughta change.\n </p>\n <p>\n </p>\n <div class=\"still rgb-170-128-74 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-25.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-170-128-74,still\"/>\n </div>\n <p>\n For the ultimate in creaminess, you should press your soup through a <em>chinois</em> or a regular fine-mesh strainer to catch any bits of Tim that have escaped un-pulverized by the blender. At this stage, Tim has gone from being Tims, plural, to simply One Great Tim, a homogenous stew that's greater than the sum of its Tims.\n </p>\n <p>\n Ain't that just beautiful?\n </p>\n <p>\n </p>\n <div class=\"still rgb-172-130-84 photo focus-467-244 face-467-244-50 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-26.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,face-467-244-50,focus-467-244,photo,rgb-172-130-84,still\"/>\n </div>\n <p>\n At the restaurant, we'd serve this soup with a lobster, almond, and haricots verts salad, and the waiter would take the pitcher of soup and pour it out table-side, all pretty-like. You can do the same if you want (there <em>is</em> something special about watching how soup flows over and around any garnishes in the bowl, giving you a sense of what you're about to taste even before it hits your lips), but rather than those fancy beans and lobster, might I suggest you go mushroom-squared by using more mushrooms as a garnish?\n </p>\n <p>\n Here I'm simply sautéeing some chanterelle, black trumpet, and maitake mushrooms in olive oil before hitting them with a little bit of butter and some minced shallots and thyme.\n </p>\n <p>\n </p>\n <div class=\"still rgb-154-114-81 photo focus-305-228 color img\">\n <img src=\"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-27.jpg\" data-size=\"medium\" width=\"610\" height=\"458\" hints=\"color,focus-305-228,photo,rgb-154-114-81,still\"/>\n </div>\n <p>\n The final soup tastes like rich, velvety, liquid mushrooms, which is really precisely what it is, but I have no better way to describe it. It's satisfying, creamy, and delicious. It's a fitting and bittersweet way to close the short, sweet, and blissfully tortured life of Tim.\n </p>\n <p>\n Tim, I will never forget you. Because there are millions more just like you.\n </p>\n <p>\n <small><strong>About the author</strong>: <a href=\"http://www.seriouseats.com/user/profile/GoodEaterKenji\">J. Kenji Lopez-Alt</a> is the Chief Creative Officer of <a href=\"http://www.seriouseats.com\">Serious Eats</a> where he likes to explore the science of home cooking in his weekly column <a href=\"http://www.seriouseats.com/the-food-lab/\">The Food Lab</a>. You can follow him at <a href=\"http://twitter.com/#!/TheFoodLab\">@thefoodlab</a> on Twitter, or at <a href=\"http://www.facebook.com/pages/The-Food-Lab/256324452909\">The Food Lab</a> on Facebook.</small>\n </p>\n <a href=\"http://www.seriouseats.com/recipes/2014/01/creamy-chanterelle-soup-recipe.html\">Get the Recipe!</a>\n <div class=\"feedflare\">\n <a href=\"http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Q4_foQaPyR8:swpLPPSBXkw:yIl2AUoC8zA\"><img src=\"http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=yIl2AUoC8zA\" border=\"0\"/></a> <a href=\"http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Q4_foQaPyR8:swpLPPSBXkw:gIN9vFwOqvQ\"><img src=\"http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=Q4_foQaPyR8:swpLPPSBXkw:gIN9vFwOqvQ\" border=\"0\"/></a> <a href=\"http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Q4_foQaPyR8:swpLPPSBXkw:qj6IDK7rITs\">\n <div class=\" still img\">\n <img src=\"http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=qj6IDK7rITs\" data-size=\"small\" width=\"113\" height=\"24\" hints=\",still\"/>\n </div>\n </a> <a href=\"http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Q4_foQaPyR8:swpLPPSBXkw:V_sGLiPBpWU\"><img src=\"http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?i=Q4_foQaPyR8:swpLPPSBXkw:V_sGLiPBpWU\" border=\"0\"/></a> <a href=\"http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Q4_foQaPyR8:swpLPPSBXkw:7Q72WNTAKBA\">\n <div class=\" still img\">\n <img src=\"http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=7Q72WNTAKBA\" data-size=\"small\" width=\"100\" height=\"24\" hints=\",still\"/>\n </div>\n </a> <a href=\"http://feeds.seriouseats.com/~ff/seriouseatsfeaturesvideos?a=Q4_foQaPyR8:swpLPPSBXkw:H0mrP-F8Qgo\">\n <div class=\" still img\">\n <img src=\"http://feeds.feedburner.com/~ff/seriouseatsfeaturesvideos?d=H0mrP-F8Qgo\" data-size=\"small\" width=\"122\" height=\"24\" hints=\",still\"/>\n </div>\n </a>\n </div>\n <img src=\"http://feeds.feedburner.com/~r/seriouseatsfeaturesvideos/~4/Q4_foQaPyR8\" height=\"1\" width=\"1\"/>\n </div>\n</div>\n","sourceURL":"http://www.seriouseats.com/2014/01/the-food-labs-soup-month-creamy-wild-mushroom.html","feedTitle":"Serious Eats","feedUrl":"http://feeds.seriouseats.com/seriouseatsfeaturesvideos?format=xml","allowFullscreenImage":true,"inlineImage":{"mediumURL":"http://www.seriouseats.com/images/2014/01/20140130-chanterelle-soup-29.jpg","smallURL":"http://cdn.flipboard.com/seriouseats.com/e86f530d8992777e2a9755e45834c506f8f3baa5/thumbnail.jpg","original_width":610,"original_height":458,"original_hints":"color,focus-305-228,photo,rgb-160-117-83,still,main-image,main-image"},"language":"en","rssBaseURL":"http://www.seriouseats.com/2014/01/the-food-labs-soup-month-creamy-wild-mushroom.html","rssCustomClasses":"sysen","articleStats":{"words":1694,"paragraphs":45,"characters":9513},"authorDisplayName":"J. 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