2 cups fresh chanterelles, the big ones chopped or halved
2 Tbsp. flour
3-4 cups chicken stock
1 corn on the cob, kernels cut off (optional)
2 small thin-skinned potatoes, diced
a couple sprigs of thyme
salt and pepper, to taste
1/2 cup heavy cream or half & half
1In a medium pot, heat a drizzle of oil over medium-high heat and cook the bacon and onions for 5-6 minutes, until the onions are soft and the bacon is cooked through. Add the butter and chanterelles (drain some of the drippings off if there’s a lot) and cook until the mushrooms soften and start to turn golden on the edges.
2Shake the flour over the onions and mushrooms and stir to coat. Add the chicken stock, corn, potatoes and the thyme leaves (pull them off the stems) and bring to a simmer, stirring to combine everything well. Cook for 20 minutes, or until the soup thickens and the potatoes are tender.
3Season with salt and pepper and stir in the cream. Serves 4.