Chanterelle soup

Chanterelle is the common name of several species of fungi in the genera Cantharellus, Craterellus, Gomphus, and Polyozellus. They are orange, yellow or white, meaty and funnel-shaped. On the lower surface, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down from the cap. Many species emit a fruity aroma and often have a mildly peppery taste. Chanterelles are found in Eurasia, North America, and Africa, typically growing in forested areas. They initially gained popularity as an edible mushroom in the 18th century via their inclusion in French cuisine. At one time, all yellow or golden chanterelles in western North America had been classified as Cantharellus cibarius. Using DNA analysis, they have since been shown to be a group of related species. In 1997, the Pacific golden chanterelle and C. cibarius var. roseocanus were identified, followed by C. cascadensis in 2003, C. californicus in 2008, and C. enelensis in 2017. C. cibarius var. roseocanus occurs in the Pacific Northwest in Sitka spruce forests, as well as Eastern Canada in association with Pinus banksiana.

Source: Wikipedia