Chanterelle Navy Bean Soup

My fall-foraged, prepped, & frozen chanterelles were soup-ready. I sautéed homegrown onion, carrots, added my prepared chanterelles, seasoned with bay leaves, herb salt, & garlic and then braised in cognac. I added an organic can of cream of mushroom soup, broth, and simmered till the onion and carrot were soft, added lots of home-cooked navy beans, garnished with good vinegar & garden herbs (dill). This soup was served up with another soup, homemade sourdough, & lots of hearty snacks for a festive family meal; I loved savoring our forest-foraged treats with loved ones this holiday season 🍄‍🟫