French Chanterelle Soup | Delicate & Seasonal

Thoroughly clean the chanterelles and cut them in half or into quarters, depending on size. Finely chop the onions and garlic. Cut the baguette into bite-sized slices and set aside for the croutons.

Preheat the oven to 180 °C top/bottom heat. Drizzle the baguette slices with a little olive oil and roast on the middle rack for about 6–8 minutes until golden brown and crispy.

Heat the butter and remaining olive oil in a large pot. Sauté the chopped onions and garlic over medium heat until translucent. Add the prepared chanterelles and thyme leaves, then sauté vigorously for about 5 minutes until the released liquid has evaporated.