1.5ouncesyellowfoot chanterellestrimmed and cleaned (two very generous handfuls)
2cupsof stock or brothpreferably homemade from poultry or vegetables
Fresh whole Italian parsley leavesa small handful to garnish
Kosher saltto taste
1tablespooncooking oil or lard
¼cupfinely diced or chopped scallion or young onion
½cupcooked tiny pastasuch as orzo, rings, or acini de pepe
Instructions
Sweat the onion in the oil for a few minutes until translucent, do not allow it to color. Add the broth and chanterelles and simmer for a few minutes, covered, until the mushrooms are wilted and have flavored the broth.
Finally add the cooked pasta, heat through, double check the seasoning for salt and adjust as needed.
Toss in a few whole leaves of parsley just before serving.