For a vegan version, substitute vegetable broth for chicken stock and use plant-based cream. If you can't find fresh chanterelles, other wild mushrooms like shiitake or oyster mushrooms can be used, though the flavor profile will differ. To deepen the flavor, consider adding a splash of dry sherry or white wine to the pot after sautéing the shallots and mushrooms, allowing it to reduce slightly before adding the broth.
Creamy Chanterelle Mushroom Soup
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS27
Indulge in the earthy elegance of Creamy Chanterelle Mushroom Soup, a luxurious concoction that celebrates the delicate, fruity notes of chanterelle mushrooms. This velvety soup is a symphony of rich flavors, perfect for a sophisticated starter or a comforting main course on a chilly evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol43 mg
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Fiber1 g
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Protein5 g
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Saturated Fat10 g
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Sodium841 mg
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Sugar4 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Mushrooms: Gently rinse the chanterelles under cold water to remove any dirt. Pat them dry with paper towels and slice into uniform pieces. (Prep time: 10 minutes)
02
StepSauté Aromatics and Mushrooms: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced shallots and sauté until translucent and softened, about 3-5 minutes. Add the sliced chanterelles, season with a generous pinch of sea salt and freshly ground black pepper, and drizzle with olive oil. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, approximately 8-10 minutes.
03
StepSimmer in Broth: Pour in the chicken stock or vegetable broth, bring to a gentle boil, then reduce the heat to low. Simmer for 15 minutes to allow the flavors to meld and the mushrooms to fully soften.
04
StepBlend for Velvety Texture: Remove the pot from the heat and let cool slightly for 10-15 minutes. Carefully ladle the soup into a high-powered blender. Secure the lid and blend on high speed until completely smooth and creamy, about 1-2 minutes. Alternatively, use an immersion blender directly in the pot.
05
StepFinish and Serve: Return the blended soup to the pot. Stir in the half-and-half or heavy cream and heat gently over low heat until warmed through, about 5-7 minutes, being careful not to boil. Taste and adjust seasoning as needed with salt and pepper. Serve hot, garnished with fresh herbs, a swirl of cream, or homemade croutons.
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Marian Johnson
Jun 28, 2025Substituted vegetable broth for chicken broth and it was still fantastic! A great vegetarian option.
Willie Hamilltromp
Jun 4, 2025Adding a splash of sherry really elevated the flavor. Highly recommend!
Stephany Hintz
May 16, 2025Absolutely divine! The chanterelles give it such an earthy flavor. I added a touch of thyme and it was perfect!
Betsy Rohan
May 4, 2025I used dried chanterelles and it worked out great! Just made sure to soak them well before using.
Damion Bahringer
Apr 30, 2025This recipe is a keeper! Easy to follow and the results are amazing.
Hallie Stroman
Mar 2, 2025The blending step is crucial! It makes the soup so velvety smooth. Thanks for the great recipe!
Berneice Skiles
Feb 27, 2025Made this for a dinner party and it was a hit! So creamy and delicious. Will definitely make again.
Marina Schaefer
Feb 20, 2025A little heavy cream instead of half and half made it even more decadent!