Clean the chanterelles. Scrape off any grit with a sharp knife or a mushroom brush. Trim the very ends of the stems. Chop roughly. Trim the root end and dark green leaves off the leek. Slice ...

Then there’s chanterelle soup. “It’s Finnish and one of my favorites. We pick the mushrooms from our forest. And one of my favorite soups is the mushroom-barley. It’s awfully cheap and simple, just ...