Chanterelle Mushroom and Wild Rice Soup
Substitute with any of your favorite mushrooms or just the white button mushrooms found in pretty much all grocery stores. You can use dried chanterelle mushrooms as well. I would use the same amount as in the recipe as they are a lot smaller dried than fresh. Just soak them in lukewarm water for 10 to 15 minutes before you throw them in the pot.
I say "or more to taste" because it depends on how you like your soup: more brothy, less mushroomy, etc. If you like it creamy, add some heavy whipping cream with the soy sauce in step 2.
Use brown rice instead of wild rice or a mix.
Substitute vegetable broth for the chicken broth if desired.
Substitute 1/2 bunch fresh parsley, chopped, for the dried if desired.