Creamy Chanterelle Mushroom Soup Food

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Creamy Chanterelle Mushroom Soup image

This is a lovely French version of cream of mushroom soup using chanterelles, which can be a bit pricey, so if you find wild ones while foraging, use them with this recipe! Serve with croutons or crostini.

Provided by Diana71

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 7

8 ounces chanterelle mushrooms
4 tablespoons butter
2 cups diced shallot
salt and ground black pepper to taste
1 drizzle olive oil
4 cups chicken stock
½ cup half-and-half


  • Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
  • Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
  • Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
  • Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

Nutrition Facts : Calories 241.8 calories, Carbohydrate 18.8 g, Cholesterol 42.5 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9.8 g, Sodium 840.6 mg, Sugar 3.8 g


Homemade Cream of Mushroom Soup image

Make and share this Homemade Cream of Mushroom Soup recipe from

Provided by SweetsLady

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces fresh mushrooms
2 tablespoons onions, chopped
1 -2 garlic clove, minced
2 tablespoons butter
2 -3 tablespoons flour (separated)
2 cups chicken broth
1 cup light cream or 1 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg


  • Cut the mushrooms into slices.
  • Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
  • Blend in 2 T. flour and stir.
  • Add in the chicken broth and heat until slightly thickened while stirring frequently.
  • Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
  • Serve and enjoy!


Escoffier's Chanterelle Soup image

This is my adaptation of Auguste Escoffier's Veloute Agnes Sorel, from his classic Le Guide Culinaire. This is a rich, lovely mushroom soup that screams for Chardonnay - or at least some sort of full-bodied white that's gone through malolactic fermentation. Maybe a Viognier. What makes this soup Escoffier is the fact that I am using a veloute (vel-oo-TAY), a mixture of a simple butter-flour roux and poultry stock. I am also putting the soup together the way Escoffier directs, although I leave the addition of a liaison of eggs and cream up to you. I like it.

Provided by Hank Shaw

Categories     Main Course     Soup

Time 1h5m

Number Of Ingredients 11

6 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons flour
1 pound fresh mushrooms, (ideally chanterelles)
2 shallots, (minced)
4 tablespoons unsalted butter
3 egg yolks
1/2 cup cream
1 shot glass brandy
1/4 teaspoon saffron
Salt to taste


  • Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown. Whisk the hot stock into the roux and let this simmer for 20 minutes, stirring often. You want it to slowly cook down by at about 1/4 and be silky looking.
  • While the veloute is simmering, make the mushroom base. Mince the mushrooms and shallots fine and sweat them in a saute pan over medium heat with a touch of salt. Cook, stirring often, until the shallots are translucent and the mushrooms give up their water.
  • Crumble the saffron into the brandy and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the brandy is nearly gone. Buzz the mushroom base into a puree in a food processor. OPTIONAL: If you want a truly refined French soup, push this puree through a fine-mesh strainer.
  • When the veloute is ready, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes. OPTIONAL: If you want a mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown.
  • Beat together the egg yolks and cream, then ladle - a little at a time - some soup base into the egg-cream mixture. This is called a liaison, and you are tempering the eggs with the hot stock slowly, so they do not congeal. Once you have 3 or 4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. Do not boil or it will break. OPTIONAL: Put this soup through the fine-mesh strainer again to remove any lumps and return to low heat.
  • To finish the soup, turn off the heat and whisk in the remaining butter. Serve with the seared mushrooms in the center, with crusty bread and white wine. Enjoy decadence.

Nutrition Facts : Calories 333 kcal, Carbohydrate 15 g, Protein 11 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 162 mg, Sodium 362 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving


Chanterelle Mushroom and Wild Rice Soup image

This can be a bit pricey to make with chanterelle mushrooms if you have to buy them but well worth every penny if you can afford it! Switch up the recipe with different mushrooms and rice combos and see what you come up with! Garnish with sour cream and parsley.

Provided by Squid

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 58m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
½ head garlic, minced
5 cups fresh chanterelle mushrooms, or more to taste
1 cup wild rice
4 cups chicken broth, or more to taste
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon dried parsley
2 teaspoons ground black pepper
2 teaspoons dill
1 teaspoon ground paprika
1 teaspoon salt, or more to taste


  • Heat olive oil in a large pot over medium-low heat. Add onion and garlic; cook and stir until soft but not browned, about 2 minutes. Add chanterelle mushrooms; cook and stir until excess liquid evaporates, 5 to 10 minutes. Stir in wild rice; cook and stir for 1 to 2 minutes.
  • Pour broth into the pot; bring soup to a boil. Reduce heat to low and simmer until mushrooms are tender, 20 to 30 minutes. Stir in soy sauce, lemon juice, parsley, black pepper, dill, paprika, and salt. Simmer until flavors combine, about 10 minutes more.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 51.6 g, Cholesterol 5 mg, Fat 4.5 g, Fiber 6.4 g, Protein 13.1 g, SaturatedFat 0.6 g, Sodium 2267.6 mg, Sugar 7 g


Cream of Chanterelle Mushroom Soup image

Ditch the canned cream of mushroom, this soup is miles above. Chopped chanterelle mushrooms and Madeira wine add loads of flavor to a creamy, buttery broth. Amazing for lunch with some freshly baked bread.

Provided by PaulSr

Time 29m

Yield 4

Number Of Ingredients 10

4 tablespoons butter
1/2 cup finely chopped onion
1 pound fresh chanterelle mushrooms, cleaned and coarsely chopped
2 tablespoons flour
2 cups chicken broth
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons Madeira wine
1/4 cup chopped fresh parsley


  • Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often. Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes. Add half-and-half, salt and pepper and heat on low--just below a simmer--for 10 minutes. Add Madeira, stir and serve sprinkled with parsley.

Nutrition Facts :


Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley


  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.


Cream of Portabella Soup image

One spoonful of this creamy mushroom soup and you'll be ditching the canned version forever. Butter, garlic and sherry help make a savory bowl that's as quick as it is great. Plus, ready in less than 30 minutes!

Time 28m

Yield 4

Number Of Ingredients 8

2 tablespoons butter, divided
1 clove garlic, minced
1 medium onion, diced
1 stalk celery, diced
2 portabella mushrooms, gills and stems removed
1 ounce dry sherry (or substitute brandy or vermouth)
3 cups half and half
salt and pepper


  • Melt half the butter in a saucepan over medium heat. Add the garlic, onion, and celery. Cook, stirring frequently, until the onion is soft. Dice the mushrooms. Add half of the diced mushroom to the saucepan. Set the remaining diced mushroom aside. Stir the vegetables in the saucepan frequently until they are soft, about 5 more minutes. Add the sherry to the saucepan and remove it from the heat. Let cool slightly then transfer the soup to a food processor or blender (or use a hand blender). Add 1/2 cup of the half and half. Puree until smooth. Return the soup to the saucepan. Add the remaining half and half, reserved mushrooms, and remaining butter. Cook, stirring occasionally, until the mushrooms are tender, about 6-7 minutes. Do not let the soup boil. Season to taste with salt and pepper and serve hot.

Nutrition Facts :


Creamy Chanterelle Mushroom Soup Recipe image

A rich and creamy mushroom soup.

Provided by J. Kenji López-Alt

Categories     Soups and Stews     Soup

Time 1h

Yield 4

Number Of Ingredients 11

1 pound chanterelle mushrooms, cleaned and trimmed, trimmings reserved (see note)
1 1/2 quarts low-sodium homemade or store bought chicken broth
7 tablespoons butter, divided
1 1/2 medium shallots, thinly sliced (about 1 cup), plus 1/2 shallot minced (about 2 tablespoons)
3 medium cloves garlic, thinly sliced (about 1 tablespoon
1 tablespoon flour
1 cup dry sherry or white wine
2 bay leaves
6 thyme sprigs, plus 1/2 teaspoon picked thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil


  • Set 1/2 cup mushrooms aside for garnish. Place mushroom trimming in a medium saucepan. Add chicken stock and bring to a boil. Reduce to a sub-simmer and keep warm.
  • Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring frequently, until very soft but not browned, about 8 minutes. Add mushrooms (except or garnish) to pot and cook, stirring frequently, until excess liquid evaporates and mushrooms start to sizzle, about 10 minutes.
  • Add flour and stir to incorporate. Cook for 30 seconds. Add sherry or white wine and cook, stirring constantly and scraping bottom of pan, until thick and syrupy, about 1 minute. Place a fine mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Add bay leaves and thyme sprigs. Bring soup to a simmer and adjust heat to maintain a bare bubble. Let simmer for 30 minutes.
  • Discard bay leaves and thyme and transfer soup to a blender. Close blender and blend, starting on low speed and slowly getting faster. Once blender is at full speed, add four tablespoons butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth. Rinse out pot and pour soup back into it through a chinois or fine mesh strainser. Season to taste with salt and pepper.
  • To serve, heat oil in a medium saucepan over high heat until lightly smoking. Add reserved mushrooms and cook, tossing continuously, until browned, about 2 minutes. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.
  • Ladle soup into warm bowls and top with sautéed mushroom mixture. Serve immediately. This Recipe Appears In The Food Lab's Soup Month: Creamy Chanterelle Mushroom Soup How to Make Creamy Vegetable Soups Without a Recipe

Nutrition Facts : Calories 353 kcal, Carbohydrate 21 g, Cholesterol 53 mg, Fiber 5 g, Protein 10 g, SaturatedFat 14 g, Sodium 936 mg, Sugar 4 g, Fat 26 g, ServingSize Makes 1 1/2 quarts, serving 4, UnsaturatedFat 0 g


Chanterelle soup image

Delicious and simple soup with chanterelle mushrooms, potatoes, and dill.

Provided by Aleksandra

Categories     Soup

Time 40m

Number Of Ingredients 13

2 tablespoons frying oil
1 medium onion
4 cloves garlic
1 lb (450g) potatoes, 3 large potatoes
1 lb (450g) chanterelle mushrooms
big pinch of curcuma (only for the color)
6 cups broth (vegetable or chicken broth)
1/4 cup heavy cream (30-36%, 60 ml)
1 small bunch dill
1 tablespoon lemon juice
salt and pepper (to taste)
feta cheese
chopped dill


  • Prepare all the ingredients: chop the onion, finely chop the garlic (don't press it through a garlic press), peel the potatoes and cut into 1/2-inch (1.5cm) cubes, finely chop the dill. Wash the chanterelle mushrooms, pat dry will paper towels (not very thoroughly) and cut into 2-4 parts depending on how big the mushrooms are, leave small mushrooms whole.
  • Heat 1 tablespoon of oil in a big pot. When hot, add the onion, cook over medium-low heat for about 5 minutes until soft and translucent. Add the garlic and cook for 1 minute, stirring.
  • Move the onion with garlic to the side of the pot (or transfer to a plate if this is easier for you), add another tablespoon of oil to the pot and increase the heat to high. Add the potatoes, cook for about 2 minutes without stirring, letting the potatoes brown a little. Then cook, stirring, for about 1 minute.
  • Add the broth, curcuma, and bring the soup to the boil. Cook for about 7 minutes over low heat, or until the potatoes are soft.
  • Add the chanterelle mushrooms to the pot, bring the soup to a boil and cook for about 1 minute, or until the mushrooms are tender but still a little firm.
  • Take the pot off the heat, add the cream, dill, and season the soup to taste with lemon juice, salt, and pepper.
  • Pour the soup into the bowls and crumble feta cheese over the hot soup and sprinkle chopped dill.
  • Enjoy!

Nutrition Facts : Calories 266 kcal, ServingSize 1 serving


Last Chance Cream of Chanterelle Soup image

Yield: enough to serve 4 people a small 4 oz bowl, about 6 cups

Provided by Alan Bergo

Categories     Appetizer     Soup

Number Of Ingredients 11

1 recipe pickled chanterelles to garnish (I have a recipe for pickles here)
1 lb firm (bug damaged chanterelle mushrooms)
1 cup diced yellow onion
1 cup diced leek (white part only)
1/2 cup diced bread for croutons
3 tbsp butter
2 cups of cream
1/4 cup grapeseed (canola, or light- taste free olive oil (to be added as the soup is pureed))
1/2 cup dry white wine
1.5 cups of homemade chicken stock stock (plus an additional 1/2 cup)
A Bouquet garni (optional consisting of: 2 fresh bay leaves, 1 small sprig of thyme, and 1 tsp of black peppercorns)


  • Heat the butter in a deep pot, add the chanterelles and cook, seasoning with a generous pinch of salt to release the juice from the chanterelles and stirring often, until they are fully cooked and have reduced in size by half. Continue cooking the chanterelles until they brown slightly, this deepens their flavor.
  • Add the diced onion and leek and cook for 5 minutes more, stirring occasionally.
  • Add the 1/2 cup of chicken stock and reduce until it is gone (about 5 minutes) and the onions are thoroughly cooked and soft.
  • Add the wine and cook for a few minutes, until reduced by half. Add the stock and cream, heat until the mixture comes to a simmer
  • When the mixture simmers, remove the bouquet garni, then puree the soup in a blender, adding equal portions of the grapeseed oil to each batch while pureeing- this adds air, helps it to puree, and improves it's velvety texture.Finally pass the soup through a metal or mesh strainer. If you have a vita-mix or industrial blender, you may not need to strain this, and if you just don't feel like straining it, thats ok, just make sure to give it plenty of time on high in the blender, until it is as smooth as you like. Season the soup to taste with salt if needed and then refrigerate immediately.
  • To plate, heat the soup, check the seasoning for salt and pepper, then garnish with toasted croutons pickled chanterelles, and the chives.


Cream of Chanterelle Soup image

Mushroom season is just over and this soup was a hit. Regular white or button mushrooms are very good too. You could use dried chanterelle, just reconstitute them in hot water before using.

Provided by Barefoot Beachcomber

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 tablespoon chopped onion
1/2 teaspoon chopped garlic
1/2 lb chanterelle mushroom, sliced
1 teaspoon flour
2 tablespoons white wine
3 1/2 cups chicken stock
1 cup heavy cream or 1 cup whipping cream
salt and pepper
1 teaspoon chopped fresh chives or 1 teaspoon parsley


  • In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles.
  • Cook until the onions are transparent.
  • Dust with the flour.
  • Add the white wine and chicken stock.
  • Stir to combine.
  • Simmer for 30 minutes.
  • Add the heavy cream and simmer for another 5 minutes.
  • Add salt and pepper to taste.
  • Serve in prewarmed bowls, and garnish with chives or parsley.


Creamy funnel chanterelle (winter chanterelle) soup image

Provided by helena

Categories     Appetizer

Time 50m

Number Of Ingredients 10

7 ounces (200 grams) fresh funnel chanterelles (cut in smaller pieces)
3 1/2 ounces fresh cremini or button mushrooms (halved and cut into slices)
3 1/4 cups (750 deciliters) vegetable stock
1/2 cup (120 milliliters) heavy cream
1 onion (finely chopped)
1 clove garlic (finely chopped)
1 sprig fresh thyme
1 tablespoon olive oil
2 tablespoons corn starch
Salt and pepper


  • Heat up a dry pan and add the fresh funnel chanterelles. If the mushrooms have been cleaned in water, or if the mushrooms come straight from the woods, they are likely to contain a lot of water. Remove excess water from the pan with a tablespoon and discard the water.When all the water is removed or evaporated, the mushrooms are ready. Turn off heat and set aside.
  • Over medium-high heat in a large pot, heat up olive oil. Add onion, garlic, fresh thyme, and cremini/button mushrooms.
  • After 5 minutes of cooking add the funnel chanterelles and cook for another 10 minutes.
  • Add vegetable stock and bring to a boil.
  • Meanwhile, in a small bowl, add approximately 2 tablespoons of cold water into the cornstarch and stir. Add the cornstarch to the soup and bring to a gentle boil. Let the soup simmer for 10 minutes with a lid on.
  • Add heavy cream and season with salt and pepper. Serve the soup with bread.


Cream of Mushroom Soup with Chanterelle Mushrooms image

Make your own cream of mushroom soup with fresh chanterelle mushrooms for the deepest, richest, woodiest flavor that will have you tossing all of those cream of mushroom soup cans out the window.

Provided by Nicole Johnson

Categories     Soup

Time 20m

Number Of Ingredients 8

4 cups chopped chanterelles
1 stick butter
1/2 cup flour
2 cups vegetable stock
1 cup cream
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon white pepper


  • Melt the butter in a large non-stick skillet. Cook mushrooms over medium heat for 5-10 minutes, or until soft. Sprinkle flour over the mushrooms, and stir to combine until all the lumps are gone. Add the vegetable stock, cream, and seasonings. Stir and reduce heat to medium-low. Simmer until thickened.
  • Once thickened, remove from heat and let cool.

Nutrition Facts : Calories 313 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 30 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 530 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat


creamy chanterelle mushroom soup (vegan) image

Number Of Ingredients 0


  • Heat oil in a large soup pot over medium high heat. Add onions and sauté for about 5 minutes stirring occasionally. Stir in garlic and cook for about 2 more minutes. Add chanterelle mushrooms and cook for about 5-8 more minutes stirring often. Add in the beans and vegetable stock (start with 3 cups of veggie stock and add more if the soup is too thick) Bring to a boil. Reduce heat and simmer. Add in the tamari and crushed red pepper flakes. Simmer for about 25 minutes. Carefully with an immersion blender or regular blender, blend the soup until most of it is smooth but leaving some chunks to add some texture. Stir in the coconut milk salt and pepper. Let the soup simmer for about 10 more minutes. Serve the soup warm with a healthy pinch or two of minced parsley and more salt and pepper if necessary


Cream of Chanterelle Soup image

This beautiful creamy, golden soup is made from beautiful golden chanterelle mushrooms that I harvested from the wild. If you're not able to find any of these tasty mushrooms in the wild, they can sometimes be found in gourmet stores, farmers markets, or even upscale grocery stores like Farm Boy or Whole Foods when in season. They can also be found relatively readily in their dried form. You could reconstitute them in water and use them for this recipe, but it won't be quite the same. This recipe could also be made with other types of mushroom, but the colour won't be as golden, and will likely come out more brown or grey, though the taste should still be great.I used half and half cream for this recipe, but you could use any type of milk or cream, just realize that milk will leave it watery, while whipping cream will leave it extra-thick.Since you don't actually see any whole mushrooms in the finished product, this soup is great for when you find chanterelles that are still fresh, but are looking a little rough or raggedy. Sometimes a deer walks through a patch and messes them up a bit. Serve this as an appetizer to an elegant dinner, or as a meal with nice thick pieces of buttered whole grain toast.

Categories     Appetizer     Main Course     Soup

Time 55m

Number Of Ingredients 0


  • In a medium pot, cook bacon batons over medium-high heat until the fat has rendered out and the bacon is crispy, about 10-15 minutes.
  • Meanwhile, separate about a handful of chanterelles and cut them into 1/2″ (1cm) cubes. Set aside, you will use this later for a garnish.
  • Once the bacon is crispy, use a slotted spoon to remove it from the pot, and set it aside, leaving the fat in the pot. Add the mushrooms (except for the ones you set aside) to the bacon fat and cook over medium-high heat for 5 minutes, stirring occasionally. Add the sliced shallots, garlic, thyme sprigs, and bay leaf. Cook for 5 minutes or so, until the garlic begins to brown.
  • Add in the flour, a generous pinch of kosher salt, and a few grinds of black pepper. Cook for another 2 minutes, stirring often. Everything will begin sticking to the bottom of the pan. This is okay, just try not to let it burn. Add in the sherry and deglaze the pan, using the liquid to scrape up any bits stuck to the bottom of the pan.
  • Now add the stock or water, and stir everything to incorporate. Make sure there is nothing left stuck to the bottom of the pan. Bring to a simmer and cook for 10 minutes, uncovered.
  • Pluck out the thyme sprigs and bay leaf, then transfer the soup to a blender (alternatively, leave it in the pot and use an immersion blender). Wait for it to cool (hot liquids can explode out of blenders, causing injury and mess!) for at least 15 minutes, then blend on high until very smooth.
  • While the soup is cooling in the blender, add 1 tablespoon (14g) of the butter to a cast iron pan or a frying pan. Melt it over medium-high heat, then add the chopped chanterelles you set aside earlier.Cook until browned, about 5-8 minutes, then turn off the heat.
  • Rinse out the pot you used to cook the soup, then add the soup in the blender back to the pot. Bring to a very low simmer and add the soy sauce, vinegar, and the other tablespoon (14g) of butter, gently stirring it all in.
  • Now you should taste for seasoning. You will be adding cream to this, so you want the soup to taste slightly over-seasoned. Add more salt and pepper if necessary. Stir in the chopped and sautéed mushrooms, then take off the heat. Stir in the cream, and check for seasoning once again.
  • To serve, ladle the soup into bowls, then split the bacon between them, sprinkling the batons into a pile in the middle of each bowl. Sprinkle with thyme leaves, then drizzle over a bit of cream. You can garnish with whole or chopped chives as well, if you want. Serve with buttered whole grain toast. Enjoy!


Chanterelle Cream Soup image

Culinary delicacies for friends - fragrant Cream Soup with Chanterelle Mushrooms

Provided by Albena Asenova

Categories     Cream Soup

Time 50m

Yield 8

Number Of Ingredients 11

onion - 1 onion
garlic - 2 cloves
carrots - 1 pc.
potatoes - 2 pcs.
chanterelle mushrooms - 10.5 oz (300 g)
thyme - 1 tbsp.
black pepper
cooking cream - 3.4 fl oz (100 ml)


  • Finely chop the onion, garlic and carrot and put them in a pot with salted water to boil. A little oil is added.
  • Once they soften, add the diced potatoes and shortly afterwards, the pre-cleaned Chanterelle mushrooms .
  • Once the vegetables are cooked, add dried thyme and as much black pepper as you like.
  • Remove the mushroom soup from the heat and after it has cooled slightly, blend it.
  • Served it with cream and croutons .
  • The Chanterelle Cream Soup is very tasty.

More about "creamy chanterelle mushroom soup food"

wild-chanterelle-mushroom-soup-recipe-ciaoflorentina image
In a medium soup pot on low flame add the olive oil and the onion. Saute with a pinch of sea salt until they start to get some color around the …
Cuisine Italian
Total Time 25 mins
Category Soup
Calories 281 per serving
  • In a medium soup pot on low flame add the olive oil and the onion. Saute with a pinch of sea salt until they start to get some color around the edges, making sure not to burn them.
  • Add the minced garlic and give it a good stir. Cook 30 seconds then add the chanterelle mushrooms and toss to coat. Saute together for about 5 minutes until the mushrooms start to wilt. Reserve about 1 cup of the mixture for garnish. ( Alternately you could reserve about 1/4 lb of the fresh chanterelles and pan sear them with a little olive oil and a pinch of sea salt just before serving.)
  • Add the water to the soup pot together with the thyme, 1 sprig of sage and the sea salt and bring to a simmer. Cook together at a gentle boil for 10 minutes.
  • Using a hand held immersion blender carefully puree the soup until smooth. Stir in the cream and remove from flame. Adjust seasonings to your taste with more sea salt.

modern-mushrooms-creamy-chanterelle-soup-food image
Melt the butter in a saucepan over medium-low heat and add the mushrooms, onion, and 1⁄4 cup of the parsley. Sauté until the moisture …
Servings 4
Estimated Reading Time 2 mins


5/5 (1)
Published 2021-08-12
Category Recipe Roundup
  • Chanterelle Toast. If you’re looking for a savory starter that you can whip up in 15 minutes or less, you must try this chanterelle toast. All you’ll need to make it are about two cups of chanterelles, some butter, salt, and heavy cream.
  • Chanterelle Soup. This creamy, hearty soup takes only 15 minutes to make and is naturally vegan-friendly. Furthermore, despite its rich, complex flavor, you’ll only need eight ingredients to make it.
  • Chanterelle Risotto. I’m not sure what it is about mushrooms – and chanterelles in particular – that lends itself so nicely to creamy dishes, but it does.
  • Bavarian Chanterelle Mushrooms with Bacon. You can whip up this five-ingredient (not including salt and pepper) meal in less than 30 minutes. Since it’s both low-calorie and low-carb, you’ll probably want to make it pretty often.
  • Chanterelle Mushrooms with Cream and Parmesan. A warm, creamy pasta all-in-one meal that’s ready in only 30 minutes? How can anyone say no to that?! This recipe makes enough to feed the whole family, and since it’s incredibly good and vegetarian-friendly, the whole family will probably even enjoy it – no matter their dietary needs.
  • Chanterelle Mushroom Goulash. This thick, chunky goulash is a lot like beef stew, only without the beef. By contrast, it’s actually vegan-friendly. Between the mushrooms and the soy chunks, it’s hard to tell, though.
  • Shiitake and Chanterelle Pizzas with Goat Cheese. I actually made this pizza just the other night, and it was the first time I’d ever tried it. It was phenomenal!
  • Chanterelle Mushroom Croustade. Chanterelle mushroom croustade sounds so exotic and incredible. But if you check out the actual recipe, the notation in parentheses gives this dish away by asserting that it’s really just a “melty sandwich.”
  • Chanterelle Mushrooms and Potatoes. To have fewer than 10 ingredients, this single-pan stove-top delight has a ton of wild, earthy, and herby flavor.
  • Chanterelle Mushroom Crostini. If you enjoy dishes that have a wide variety of contrasting flavors and textures, you’ll love chanterelle mushroom crostini.

Saute the garlic and chopped mushrooms in the coconut oil until soft and juicy (just a few minutes). Add the broth and let simmer for 20 minutes. Meanwhile, steam the cauliflower …
Servings 1
Estimated Reading Time 3 mins
Category Dinner, Main Dish, Soup
Total Time 30 mins
  • Saute the garlic and chopped mushrooms in the coconut oil until soft and juicy (just a few minutes).
  • Add the broth and let simmer for 20 minutes. Meanwhile, steam the cauliflower until soft when pierced with a fork and puree with the coconut milk in a food processor.

The flavour of the chanterelle mushroom is unique among wild mushrooms, and stands out just like its appearance. When blended, this mushroom really shows off its …
Ratings 8
Category Soup
Cuisine Austrian, Vegan
Total Time 15 mins
  • Add chanterelles and cook, until they have shrunk to about half the size. If they don’t give off at least some liquid, add a splash of water.
  • Add herbs and garlic, keep frying for another two minutes. If you want to use some whole mushrooms as garnish, take them out now.

Creamy Mushroom Soup is a very simple soup recipe with lots of fresh mushrooms, onions, potatoes, celery, garlic, and herbs. You can skip potatoes if you like, but I …
4.7/5 (24)
Category Soup Recipes
Cuisine American

Season with salt, pepper, dill, thyme, paprika. Add broth and cook for about 20 minutes on medium heat. Combine the milk and flour together, whisk until smooth and then add to the broth. Stir gentle and cook until thickened. Cook on low for another 5 to 7 minutes. Stir in a sour cream and lemon juice.
Servings 4
Total Time 20 mins

Home » Recipes » Soups. Chanterelle Mushroom Soup. Published: Jul 30, 2016 · Modified: Oct 31, 2021 by Charlé Visser · This post may contain affiliate links · 2 Comments · 924 words. · About 5 minutes to read this article. jump to recipe. Chanterelle mushroom soup is the perfect way to celebrate the seasonal produce we have growing wild in nature. This recipe …
Ratings 1
Category Dinner, Lunch, Soup
Cuisine American, European, Russian
Total Time 25 mins

Vegan Chanterelle Cream Soup Serves 3-4. Directions: 1 Tbsp Flavor-neutral coconut oil (or ghee) 1 large yellow onion 2 leeks Sea salt 1 tsp fresh or dried thyme 4 cloves garlic 200 g chanterelle mushrooms (scant ½ lb) Juice of ½ lemon 3 cups vegetable stock 1½ cups white beans (navy, butter, cannelini, great northern) 2 Tbsp light spelt flour (or other light …
Estimated Reading Time 4 mins

How to Make Creamy Chanterelle Mushroom Soup. Remove the stems from the mushrooms. Place mushroom stems in a medium saucepan. Add the chicken broth and bring to a boil. Reduce to a simmer and keep warm. Slice mushroom caps. Set 1/2 cup mushrooms aside for garnish. Melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add shallots …
Reviews 7
Estimated Reading Time 4 mins
Servings 4

Chanterelle Soup Recipe - Creamy Chanterelle Soup | Hank Shaw new This is, dear readers, the Sexiest Soup in the World: Escoffier's Cream of Chanterelle Soup. The flavor hammers you with chanterelle's beguiling flavor, backed with a whiff of saffron, the creamy mouthfeel of a classic veloute (stock whisked with a blond roux), and a slightly slutty wink from …

Mushroom soup from chanterelles is creamy tender and has a wonderful and strong taste. The mushroom soup saturates well and is a great autumn soup with many small pieces of mushrooms as a garnish.

How to Make Vegan Cream of Mushroom Soup. STEP 1: Add 2 tablespoons of avocado oil to a Dutch oven and caramelize the chopped onions over low to medium heat for 10 to 15 minutes. Add all but 1 cup of sliced mushrooms to the pot and sauté for an additional 5 to 10 minutes. During the last minute, add minced garlic cloves.

Jul 26, 2020 - Super delicous and heavenly creamy! Creamy Chanterelle soup is such a hearty, warming treat. Our recipe is super quick and simple, but SO good, too.

Ingredients: Veloute. 3 cups vegetable stock . 1 cup chanterelle mushroom stock . 1 & 1/2 tbsp butter 1 & 1/2 tbsp plain flour Soup. 20g dried chanterelle mushrooms . 2 french shallots . 1 tbsp butter . 2 egg yolks . 1/3 cup light cream . 1 shot brandy . 1/4 tsp saffron . …

Rich, earthy, creamy, and hearty, you can’t stop eating a warm bowl of this wild chanterelle mushroom soup once you finish the first sip. It’s made with flavorful and meaty golden chanterelles and finished with a touch of coconut cream and crispy sage.

This is a lovely French version of cream of mushroom soup using chanterelles, which can be a bit pricey, so if you find wild ones while foraging, use them with this recipe! Serve with croutons or crostini. Recipe From Provided by Diana71. Categories Soups, Stews and Chili Recipes Soup Recipes. Time 1h. Yield 4. Number Of ...

6 days ago – The Best Chanterelle Mushroom Soup Recipes on Yummly | Creamy Wild Mushroom Soup, Cream Of Chanterelle Mushroom Soup,… 9. Last Chance Cream of Chanterelle Soup – Forager Chef “Last Chance” Cream Of Chanterelle Soup. cream of chanterelle mushroom soup recipe. Chanterelle cream soup, with baby chanterelles. If …

The Best Chanterelle Mushroom Soup Recipes on Yummly | Magic Mushroom Soup, Creamy Chicken Mushroom Soup, Mushroom Soup

chanterelle mushroom recipes soup: 1.34: 0.9: 321: 6: Frequently Asked Questions . How do you cook chanterelle mushrooms in soup? In a medium soup pot on low flame add the olive oil and the onion. Saute with a pinch of sea salt until they start to get some color around the edges, making sure not to burn them. Add the minced garlic and give it a good stir. Cook 30 seconds …

In that article, I mentioned that my old chef, Jason Bond, showed me how to make a creamy chanterelle mushroom soup. Tasting that soup for the first time was one of the high points of my culinary education. Today, by popular request, I'm going to share with you Chef Bond's creamy chanterelle soup technique.

Cream of Mushroom Soup - Paleo Leap trend Melt ghee in large pot over medium heat. Add the onions, garlic and mushrooms; cook until onions are soft.Pour in the chicken or vegetable stock, add the paprika, nutmeg, and thyme leaves to the soup.Season to taste, cover and cook 15 to 20 minutes.

The chanterelle, or the girolle as it is called in France, is a gold, spongy, trumpet-shaped mushroom with a distinctly nutty flavor. Chanterelles have a short growing season. These fungi taste best when just harvested and still plump. Delicious as a side dish, lightly sautéed, they are also wonderful in soups or served over pasta.

Delicate and creamy chanterelle soup with a rich spicy-peppery mushroom flavor and a unique aroma. The mushroom soup is wonderfully complemented …

Oct 29, 2016 - Cream of Chanterelle soup from Or Whatever You Do! Oct 29, 2016 - Cream of Chanterelle soup from Or Whatever You Do! Oct 29, 2016 - Cream of Chanterelle soup from Or Whatever You Do! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …

Chanterelle Mushroom Soup Recipe. Find Chanterelles ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Recipe how to hunting, cleaning, cooking, and eating Chanterelle mushroom soup. Three wild delicious mushrooms all in one convenient easy to use package. This soup mix contains a blend of hand-harvested fire-dried …

Nov 9, 2017 - A chanterelle recipe for Escoffier's veloute Agnes Sorel -- basically the ultimate cream of mushroom soup, using chanterelle mushrooms.

Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

Creamy Chanterelle Mushroom Soup (vegan) Food52 coconut milk, parsley, coconut oil, salt, chanterelle mushrooms and 5 more …

Creamy Chanterelle Mushroom Soup (vegan) Food52 garlic, yellow onion, coconut milk, parsley, navy beans, vegetable stock and 4 more Leek & Mushroom Soup AbbyRoberts16807 garlic cloves, vegetable, leeks, olive oil, butter, sliced mushrooms and 1 more . Make your own cream of mushroom soup with fresh chanterelle mushrooms for the deepest, richest, …

2016-11-30 · Easy, healthy and vegan, this creamy chanterelle mushroom soup recipe is the best I’ve had, made with flavorful golden wild chanterelles, finished with a light touch of coconut cream and crispy sage. Jump to Recipe. The perfect fall soup: rich, meaty, earthy and comforting. Because this the season for wild chanterelles and lots of soups! Who doesn’t love …

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