Name: Mushroom Soup with Wild Chanterelles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb Fresh wild chanterelle mushrooms; 3 tbsp Unsalted butter; 1 medium Yellow onion, finely diced; 2 cloves Garlic cloves, minced; 0.25 cup Dry white wine (like Sauvignon Blanc); 4 cups Vegetable broth; 0.5 cup Heavy cream; 1 tsp Fresh thyme leaves; 1 to taste Salt and freshly cracked black pepper

Soups & Stews

Mushroom Soup with Wild Chanterelles

Savor the delicate, peppery notes of golden wild chanterelles in this luxuriously creamy and comforting soup. Elevated with fresh thyme and a splash of dry white wine, it captures the essence of the forest in every spoonful.

Prep

15m

Cook

30m

Serves

Calories

240kcal

Qty	Ingredient
1 lb 450 g	Fresh wild chanterelle mushrooms
3 tbsp 45 g	Unsalted butter
1 medium 110 g	Yellow onion, finely diced
2 cloves 6 g	Garlic cloves, minced
0.25 cup 60 ml	Dry white wine (like Sauvignon Blanc)
4 cups 950 ml	Vegetable broth
0.5 cup 120 ml	Heavy cream
1 tsp 2 g	Fresh thyme leaves
1 to taste 1 pinch	Salt and freshly cracked black pepper

2 Method

Step 1. Clean the chanterelles carefully using a soft brush or a damp paper towel to remove any forest debris. Slice larger mushrooms into bite-sized pieces, leaving smaller ones whole for presentation.

Step 2. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and sauté for 5 minutes until translucent and soft.

Step 3. Increase the heat slightly and add the chanterelles. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and started to turn golden brown.

Step 4. Stir in the minced garlic and fresh thyme, cooking for another 1 minute until fragrant. Season with a pinch of salt and pepper.

Step 5. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until it has reduced by half.

Step 6. Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 15 minutes.

Step 7. (Optional) For a thicker texture, use an immersion blender to partially blend the soup, or transfer two cups to a blender and return the puree to the pot.

Step 8. Stir in the heavy cream and heat through for 2 minutes without boiling. Adjust seasoning with salt and pepper to taste and serve hot.

·
Never soak chanterelles in water as they act like sponges and will lose their firm texture.
·
For a deeper flavor, use a high-quality chicken stock instead of vegetable broth if not strictly vegetarian.
·
Save a few of the prettiest whole chanterelles to pan-sear separately and use as a garnish on top of each bowl.
·
Add a squeeze of fresh lemon juice just before serving to brighten the earthy flavors.

? FAQ

Can I use dried chanterelles for this soup?

Yes, you can use dried chanterelles. Rehydrate them in warm water for 20 minutes first, and use the strained soaking liquid as part of your broth for extra flavor.

How do I make this recipe vegan?

Substitute the butter with olive oil or vegan butter, and replace the heavy cream with full-fat canned coconut milk or a cashew-based cream.

How long does this soup keep in the fridge?

This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Can I freeze chanterelle mushroom soup?

It is best to freeze the soup before adding the cream. If you freeze it with the cream, it may separate upon thawing; if this happens, whisk it vigorously while reheating.