Chantrelle Soup (1)
Mushroom soup has never looked so elegant. Make a big batch as a first course for your next feast.

Nordic cuisine is hot — we don’t need to tell you that. With several of the world’s best chefs hailing from northern Europe, this is the food you should be cooking now. Renowned culinarian, recipient of countless food and media awards and founding editor of Gastronomica: The Journal of Food and Culture Darra Goldstein’s latest work is a comprehensive collection of recipes from all over Scandinavia. Take it from her: You can do this (and definitely should).

Foraged mushrooms are a mainstay of Nordic cuisine, so grab the nearest mycologist or hit the farmers’ market or specialty grocer for chanterelles. These savory yellow mushrooms make a hearty, creamy soup that will make you forget all about buttons, portobellos or anything else you can find at the supermarket. Whip up a batch for the first course of your next dinner party in less than an hour, and wow your guests with this simple Scandinavian favorite.

Reprinted with permission from Fire and Ice: Classic Nordic Cooking