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    Home » Wild Mushroom Recipes

    Winter Chanterelle Broth with Pasta

    Published: Aug 17, 2019 Modified: Mar 24, 2023 by Alan Bergo This post may contain affiliate links 14 Comments

    Jump to Recipe Print Recipe

    A simple broth with winter chanterelles, parsley and small pasta is a nectar of the gods you can't buy in stores, and probably my all-time favorite winter chanterelle recipe.

    A little broth made with funnel chanterelles, parsley and pasta packs big flavor.

    Soup: the perfect use for small chanterelles

    The tiny mushrooms pictured in this post (Craterellus ignicolor) are not sold commercially to my knowledge, and, with their size, I doubt they will be. All the mushrooms in the picture below have caps the size of a dime-a perfect size for soup.

    But, the west coast species, (Craterellus tubaeformis), does get sold to chefs in restaurants, but on the west coast they fruit in larger numbers, and are sometimes sold commercially as the mushrooms are generally much larger.

    If the winter chanterelles you gather or purchase are larger than can fit on a spoon, make sure to cut them into bite sized pieces for this recipe.

    Craterellus ignicolor, our local Midwestern species, has an orange cap, compared to the West Coast Craterellus tubaeformis, which are generally larger with a brown cap.

    Small Mushrooms, Big Flavor

    A handful of funnel chanterelles here and there isn't worth writing home about. But, big things come in small packages and these mushrooms were born for soup.

    yellow mushrooms in a bowl of broth with herbs and pasta rings
    Cooked in broth, the brilliant color of the yellow stem is locked in. The tiny mushrooms are a luxury.

    How to Make It

    This is one of the easiest soups you'll ever make and one of the best tasting. Gather plenty of winter chanterelles, preferably small ones. Heat the mushrooms up in chicken broth, add some chopped parsley and a handful of pasta, and eat. Taste it and believe. Here's some tips on making the best version, or adapting it at your house.

    • Other small, edible mushrooms are great here. Black trumpet mushrooms and small golden chanterelles would also be very good.
    • The amount of winter chanterelles here might seem a little much for 2 cups of broth, but it's necessary to get the full effect of their flavor. When in doubt, use more, not less, although with trumpets you need to worry about their bitterness.
    • Don't get too creative. This is just a bunch of small mushrooms cooked in broth, with some tiny noodles. It's clean, and pure. It doesn't need anything, but you can add some herbs like chopped tarragon or chives mixed with the parsley if you have some.
    a bowl of wild mushrooms in broth with herbs and pasta
    Print Recipe
    5 from 5 votes

    Winter Chanterelle Broth with Pasta

    Yellowfoot or winter chanterelles in a rich mushroom broth with herbs and pasta
    Course: Soup
    Cuisine: French
    Keyword: Mushroom Broth, Yellowfoot chanterelle
    Servings: 2 People
    Author: Alan Bergo
    Cost: 10

    Ingredients

    • 1.5 ounces yellowfoot chanterelles trimmed and cleaned (two very generous handfuls)
    • 2 cups of stock or broth preferably homemade from poultry or vegetables
    • Fresh whole Italian parsley leaves a small handful to garnish
    • Kosher salt to taste
    • 1 tablespoon cooking oil or lard
    • ¼ cup finely diced or chopped scallion or young onion
    • ½ cup cooked tiny pasta such 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.

     

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    Reader Interactions

    Comments

    1. Sam Schaperow

      August 17, 2019 at 3:49 pm

      Is the flavor at all comparable to cinnabar chanterelles?

      Reply
      • Alan Bergo

        August 18, 2019 at 10:03 am

        Cinnabars and yellowfeet are both excellent, and interchangeable, thanks for mentioning. You could definitely substitute cinnabars here, the smaller the better. I have two species near me, one very small one and one with a pronounced, thick white stem, I would prefer the smaller ones for this.

        Reply
    2. Marla Micoley

      August 17, 2019 at 5:15 pm

      That looks amazing!! Can’t wait to try it.

      Reply
    3. Kathleen Rodgers

      August 17, 2019 at 9:54 pm

      This looks divine ! If we ever get rain again, we get miniature yellow chants that grown with the cinnabar s. I will have to try this !

      Reply
    4. Cherie

      November 05, 2020 at 2:14 am

      I'm going to make this today, I've been out in the woods yesterday and have come back with a large basketful of some ignicolor but mostly tuberformis. thank you

      Reply
      • Alan Bergo

        November 05, 2020 at 10:44 am

        Cherie, enjoy, this is one of the best things I've ever made with them. Let me know if it works out for you. A

        Reply
    5. Genevieve

      November 06, 2020 at 8:40 pm

      So so good. We have a large patch of yellowfoots close by (we live in central Vancouver island). We have made this soup and an Asian-inspired miso version with soba noodles.

      So delicious! The flavour these mushrooms impart is amazing.

      Reply
      • Alan Bergo

        November 09, 2020 at 4:18 pm

        Glad you liked it. The miso version sounds excellent.

        Reply
    6. Dave Lenz

      August 30, 2022 at 10:51 pm

      5 stars
      So simple, but so much flavor. I found a large patch of yellowfoot this past weekend. I used some chanterelle water I had saved from cooking some to freeze for broth. I diluted it so it wouldn’t overwhelm the yellowfoot flavor. Really great!

      Reply
      • Alan Bergo

        September 03, 2022 at 8:25 am

        Glad it worked for you Dave. I really like this one.

        Reply
    7. Cousin ddie

      September 04, 2022 at 4:54 pm

      5 stars
      Thank you for this recipe,, found some yellowfoot today.. After a quick internet search for a recipe, landed here.. My 12 year old son and I both enjoyed this little soup. He's not a real big fan of mushrooms so that's saying a lot.. I find their taste a little stronger than golden chanterelles, but still palatable.

      Reply
      • Alan Bergo

        September 06, 2022 at 11:49 am

        Yes I made this on a whim one day and I just loved it.

        Reply
    8. Brian G

      December 30, 2022 at 8:41 pm

      5 stars
      We laid into a good batch yesterday, mixes with chanterelles and hedge hogs. We’ve never really found a good simple recipe for them. This was outstanding and really simple. We had some turkey/chicken broth from our Christmas dinner. It was amazing how the yellow foots turned it into a delicious mushroom broth.

      Reply
      • Alan Bergo

        December 31, 2022 at 8:26 am

        Thanks Brian. Yes, this is so simple and really never fails to surprise me with how much the mushroom flavor comes through. Just a great way to use winter chanterelles.

        Reply

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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