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1
Melt the butter in a deep heavy-bottomed soup pot over medium heat.
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2
Add the onions, parsnips, carrot, thyme branch and bay leaf.
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3
Season generously with salt and pepper.
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4
Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes
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5
Add the broth and the soaked dried mushrooms.
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6
Bring to a boil, then adjust the heat to a gentle simmer.
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7
Meanwhile, heat the olive oil over high heat in a wide skillet.
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8
When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit.
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9
Season with salt and pepper, then turn the heat to medium and saute 5 to 7 minutes, until the mushrooms are cooked through.
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10
Add the garlic and thyme leaves and cook 1 minute more.
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11
Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup.
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12
Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes.
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13
Discard the bay leaf and thyme branch.
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14
Puree the soup in a blender and strain through a fine-meshed sieve.
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15
Thin with more broth if it is too thick, and correct the seasoning.
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16
Keep hot.
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17
Warm the reserved mushrooms.
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18
Toast the baguette slices lightly and put a spoonful of mushrooms on each.
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19
Ladle the hot soup into bowls.
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20
Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of creme fraiche if you like.
