This season we’ve had a lot of fun digging up our history, including learning more about Cold Mountain Institute, Hollyhock’s predecessor, and talking to our neighbours Gordy and Zoë Ryan about the founding story of Olatunji Hall, where we host many of our conferences.
In this process, we dug up a cookbook by Brig Weiler and Jill Milton, who were both Hollyhock cooks in our early days. Published in 1995, the cookbook was named “Garden, Sea, and Bush.” We found this delicious soup recipe in there, and thought it would be perfect to share as we move from summer to fall, a peak time for both cauliflower and chanterelles.
We are lucky to have an abundance of wild mushrooms to forage in BC, but if you are foraging them yourself, make sure you know what you’re doing, as Chanterelles are easily confused with poisonous Jack O’ Lantern mushrooms and False Chanterelles. Here’s some tips to mushroom foraging in BC, and you may want to consider joining us for our Wild Mushroom program with Paul Stamets next year. (Quick tip: If you join this year’s waiting list, you’ll be the first to know about next year’s dates. We sell out fast!)
Cauliflower and Chanterelle Soup
Ingredients
Serves 6
- 2 tbs butter
- 1 onion chopped
- 2 cloves Garlic mined
- 2 Cups sliced Chanterelle mushrooms
-
2 cups cauliflower cut into small chunks
- 1 cup potatoes diced
- 4 cups water
- 2 tsp tarragon
-
1 cup milk
- 1/4 cup dry sherry
- Salt and Pepper to taste
- 1/2 tsp grated nutmeg
- 3 Tbsp sweet paprika
- 3 Tbsp flour
Method
- Saute the onion and garlic in butter until translucent, add the chanterelles and saute until they are soft.
- Add the cauliflower, water, and tarragon, simmer for 20 minutes, until the vegetables are tender. Meanwhile toast the paprika and flour in a dry pan, when they are nicely golden brown stir into the soup.
- After the soup has thickened, add the milk and heat gently.
- Stir in the sherry, and nutmeg, and serve immediately.
