Wild Huckleberry and Chanterelle Soup

Creating soup recipes that feature Oregon native plants and mushrooms can result in delicious and unique flavors. Here are five top-notch recipes that combine these local ingredients:

3. Wild Huckleberry and Chanterelle Soup: Ingredients:

• Fresh chanterelle mushrooms, cleaned and sliced

• Wild huckleberries, cleaned and washed

• Onion, chopped

• Garlic, minced

• Vegetable or mushroom broth

• Heavy cream

• Olive oil or butter

• Fresh thyme leaves

• Salt and pepper to taste

Instructions:

1. In a pot, sauté chopped onion in olive oil or butter until translucent.

2. Add minced garlic and sliced chanterelle mushrooms. Sauté until the mushrooms are golden brown.

3. Add washed huckleberries and fresh thyme leaves. Cook for a few minutes.

4. Pour in enough vegetable or mushroom broth to cover the ingredients.

5. Use an immersion blender to blend the soup until smooth.

6. Stir in heavy cream to achieve a creamy consistency.

7. Season the soup with salt and pepper to taste.

8. Serve the wild huckleberry and chanterelle soup hot.

These recipes showcase the rich flavors of Oregon's native plants and mushrooms, creating hearty and comforting soups that celebrate the region's natural bounty. Remember to responsibly forage or purchase wild ingredients and to confirm plant and mushroom identifications before use.