Does your autumn have a color? Mine is definitely yellow(ish). After pumpkin, cauliflower, more pumpkin, tomatoes and corn, my next culinary study in yellow follows. May I present: A plant-based chanterelle chowder.
Gently fry equal parts of chanterelles and floury potatoes in some olive oil. Add chopped shallot and taste with salt. Cover with water and season with black pepper and thyme. Simmer until soft, blend until smooth and taste with lime juice.
Finely dice potatoes and gently fry them in olive oil until crisp on the outside and soft inside. Taste with fleur de sel.
Roast chanterelles in a dry pan. Season with fleur de sel, olive oil and lime juice.
Decorate the soup with mushrooms and potatoes as well as with finely chopped onion greens and fresh thyme as well as chrysanthemum blossom.