Cream of Chanterelle Soup
Indulge in the rich, earthy flavors of Cream of Chanterelle Soup, a luxurious dish that celebrates the delicate, golden chanterelle mushroom. This velvety soup combines sautéed chanterelles with aromatic garlic, onions, and fresh thyme, all simmered in a creamy base for an irresistible blend of taste and texture. Perfect for cozy dinners or an elegant starter, this recipe highlights the mushrooms’ natural umami by incorporating a touch of butter and a savory broth. Garnished with reserved sautéed chanterelles and a sprinkle of fresh parsley, it’s as visually stunning as it is mouthwatering. Ready in just 45 minutes, this soup is both simple to prepare and a true gourmet experience. Pair it with crusty bread for the ultimate comfort meal!
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Recipe Information
Ingredients
- 500 g Chanterelle mushrooms
- 3 tbsp Unsalted butter
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 2 tbsp All-purpose flour
- 4 cups Vegetable or chicken stock
- 1 cup Heavy cream
- 1 tsp, chopped Fresh thyme
- 1 tsp (or to taste) Salt
- 0.5 tsp (or to taste) Black pepper
- 1 tbsp Olive oil
- 1 tbsp, chopped (optional, for garnish) Fresh parsley
Instructions
Clean the chanterelle mushrooms by brushing off any dirt with a soft brush or damp paper towel. Avoid soaking them in water as they can become waterlogged.
Roughly chop the mushrooms into bite-sized pieces.
Heat 1 tablespoon of olive oil and 1 tablespoon of the butter in a large pot over medium heat.
Add the mushrooms to the pot and sauté for 5-7 minutes until they release their moisture and start to brown lightly. Remove about 1/3 of the mushrooms and set them aside for garnish.
Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the pot.
Stir in the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion mixture and stir well to coat. Cook for 2 minutes, stirring constantly, to eliminate the raw taste of the flour.
Gradually pour in the vegetable or chicken stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
Add the thyme, salt, and black pepper. Allow the soup to simmer for 10-12 minutes, stirring occasionally, until it begins to thicken.
Use an immersion blender to puree the soup until smooth, or carefully transfer it to a countertop blender and blend in batches. Be cautious when blending hot liquids.
Stir in the heavy cream and heat through gently over low heat, but do not let the soup boil.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Ladle the soup into bowls and top each serving with the reserved sautéed mushrooms and a sprinkle of fresh parsley, if desired.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 2.4 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 54 mg | 4% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
