White Bean & Chanterelle Soup with Sage
You could make this soup with any sort of mushrooms, but the earthy flavor and golden color of chanterelles really augments the hearty white beans and musky sage.
I am so happy to still be a contender in the #PFB2010 Project Food Blog contest. I am having a blast, but one thing I have missed is my weekly Market Matters posts from the Hollywood Farmers Market. But this week the slave drivers over at FoodBuzz are giving us a break. The competitors have a rare Sunday off and I am using that time to get myself back to my market.
It’s the perfect weekend for it too! There is a certain sound in the air. Have you heard it? It’s a happy sound. I think you know what it is. It is the change of seasons. There has been a subtle shift in the atmosphere here in Los Angeles. A slight changing of the angle of light and an indefinable quality ringing through the air.
People unfamiliar with Southern California always (unmelodiously) ask… “Oh, but don’t you miss the seasons?”
Well if by seasons you mean driving around in the snow, sleet and hail whether you want to or not, then my answer is: “No, heck no!”
But if by seasons you mean that certain melodic changing of the emotional guard that co-ordinates with a change in pitch of the weather, then I say “No, heck no. We have beautiful seasons here!”