If you’re looking for an elegant addition to your Holiday menu, adding a soup course is often an easy way to add something stylish and flavorful. This soup accomplishes that while still being rustic and uses seasonal ingredients easily found at your farmers market.
We spent the morning strolling through the Heart of the City Farmers Market today where we found plenty of varieties of pears available. You want one that is very ripe and juicy for the most flavor, and in this instance we found some Bartlett pears just ready for the taking.
We were also really happy to see chanterelle mushrooms the size of a fist that we were told came right out of Marin County. While not cheap, we wanted a creamy nutty mushroom to balance the rest of the flavors we were planning on using.
The other nice thing about this soup is that you can make it ahead, chill it to let the flavors meld together and then reheat the day of your dinner. In fact, it’s a great soup for any festive occasion when pears are in season.

This recipe makes enough for at least 6 people.

• 3 pounds Yukon potatoes, roughly chopped
  
• 1 quart chicken stock
  
• 1 large onion, diced
  
• 3 large cloves garlic, roughly chopped
  
• 2 large Bartlett pears, cored and diced
  
• ½ tsp thyme
  
• ½ tsp sage
  
• 2 tblsp butter
  
• 4 large chanterelle mushrooms, roughly chopped
  
• 2 tblsp butter
  
• ½ cup cream
  
• Salt and pepper to taste
  

1. Bring the stock to a boil and add the potatoes. Cook until a knife easily inserts into them.
   
2. While potatoes cook, sauté onions and garlic in butter. Season with salt and pepper and herbs. Add pears when onions are translucent and continue to cook over high heat until pears begin to disintegrate. Reduce to a simmer and allow to cook until potatoes are done.
   
3. Add pear mixture to potatoes and then puree with a stick blender. Add cream and blend well. Taste and adjust for seasoning. Return to the stove over low heat for at least 20 minutes.
   
4. Melt butter in a sauté pan and then add chopped chanterelles. Sauté until just beginning to brown. Keep an eye on them because they will burn quickly.
   
5. When ready to serve, portion the soup into bowls and then sprinkle mushrooms on top.