Creamy Chanterelle Mushroom Soup Recipe

Recipe By Slurrp

Creamy Chanterelle Mushroom Soup is a rich and flavorful dish that highlights the earthy and nutty flavors of chanterelle mushrooms. This velvety soup is made with sautéed mushrooms, onions, garlic, and thyme, simmered in vegetable broth and finished with a touch of cream. It is a comforting and satisfying soup that can be enjoyed as a starter or a main course.

3.6
20 Rating -
Rate
Non Vegdiet
1hr total
15minsPrep
35minsCook
1hr total
15m.Prep
35m.Cook
Creamy Chanterelle Mushroom Soup
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ingredients serve

Ingredients for Creamy Chanterelle Mushroom Soup Recipe

  • 1/4 pound Chanterelle Mushrooms, Cleaned And Sliced
  • 1/2 tablespoon Butter
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Fresh Thyme Leaves
  • 1 cup Vegetable Broth
  • 0.13 cup Heavy Cream
  • As required Salt And Pepper To Taste
  • as per your need Fresh Thyme Leaves For Garnish

Directions: Creamy Chanterelle Mushroom Soup Recipe

Cooking Directions

  • STEP 1.Clean the chanterelle mushrooms by gently brushing off any dirt or debris. Trim the stems and slice the mushrooms into thin pieces.
  • STEP 2.In a large pot, melt butter over medium heat. Add onions and garlic, and sauté until they become translucent and fragrant.
  • STEP 3.Add the sliced mushrooms and thyme to the pot. Cook until the mushrooms release their moisture and start to brown.
  • STEP 4.Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 15 minutes to allow the flavors to meld together.
  • STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and vent the lid to prevent any accidents.
  • STEP 6.Return the soup to the pot and stir in the cream. Season with salt and pepper to taste.
  • STEP 7.Simmer the soup for an additional 5 minutes to heat through. Serve hot and garnish with fresh thyme leaves, if desired.

Cooking Tips

  • Chanterelle mushrooms have a delicate flavor, so be sure not to overpower them with strong spices or seasonings.
  • For a lighter version, you can substitute the cream with milk or a non-dairy alternative like coconut milk.
  • If you prefer a chunkier soup, reserve some sautéed mushrooms before pureeing the rest of the soup, and add them back in at the end.

Storage and Serving

  • Leftover mushroom soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.
  • Serve the creamy chanterelle mushroom soup as a starter with crusty bread or as a main course with a side salad for a complete meal.
Nutrition
value
346
calories per serving
21 g Fat29 g Protein9 g Carbs2 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    29g
  • Carbs
    9g
  • Fiber
    2g

MacroNutrients

  • Carbs
    9g
  • Protein
    29g
  • Fiber
    2g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    51mg
  • Iron
    2mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    39mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    < 1mg
  • Phosphorus
    318mg
  • Selenium
    30mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp