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Chanterelle Mushroom Soup Recipe – Perfect Winter Warmer

Chanterelle Mushroom Soup Recipe – Perfect Winter Warmer

Last Updated on 26th January 2021 by

Chanterelle soup is healthy and tasty! The flavourful mushroom combined with the creamy texture of the soup makes it a great dish for the winter.

In today’s article, we’ll walk you through a step by step guide to prepare chanterelle mushroom soup recipe. Let’s dive in!

About Chanterelle Mushrooms

Chanterelle mushroom is one of the most popular wild edible mushrooms in the world. However, chanterelle mushroom isn’t just one type of mushroom, as it refers to various species of fungi from various genera, such as Craterellus, Cantharellus, and Polyozellus.

Chanterelle mushrooms are quite unique in many aspects. They are shaped like a funnel with wavy tops and come in a variety of colours. In most cases, these colours revolve around orange, bright golden brown, yellow, or white.

Although the shape of chanterelle mushrooms is one of their most remarkable assets, they also stand out in terms of taste and texture.

They have several forked ridges on the underside of the blunt mushroom cap, which is one of the most characteristic identifiers of true chanterelle mushrooms. The gill-shaped ridges also run all the way down the stem (the stipe).

Chanterelles are a bit chewy and meaty with a hint of peppery flavour that makes them stand out among professional chefs.

Although “peppery” is the most common description of the mushroom, some people also describe the taste of chanterelle as “a bit fruity”.

You can use chanterelle mushrooms in a wide variety of recipes and incorporate them in the main dishes.

For instance, you can slice them and cook them with pasta or even add them to chicken. Yet, due to the nutritional value and taste of chanterelles, they’re most popular as in the form of chanterelles mushroom soups

How Much Are Chanterelle Mushrooms?

Chanterelle mushrooms require very specific weather conditions to grow. Ideally, for the chanterelles spores to germinate, there should be quite a heavy rainfall that is directly followed by a few days of high humidity and temperature.

Additionally, the process of collecting and drying the mushrooms is slightly time-consuming. For that reason, chanterelle mushrooms can get a bit pricey in some places, reaching anywhere between $120 to $200 per pound.

Can You Eat Chanterelles Raw?

Similar to a lot of mushrooms, chanterelles are rarely eaten raw. Because of their chewy texture and specific peppery flavour, the raw mushroom can be somewhat upsetting.

Not only that, but it can also make some people feel a bit ill. Even if you’re eating the mushrooms for their nutritional value, you won’t need to eat them raw, as researchers have found that chanterelles’ nutritional value increases when they’re thoroughly cooked.

Should You Wash Chanterelle Mushrooms Before Cooking Them?

Before you start cooking your chanterelle mushrooms, always make sure that you give them some cleaning.

Ideally, a clean dried chanterelle will only require gentle brushing to be ready. However, because of the earthy habitat, there might be some dirt particles here and there that require rinsing the mushroom under the water while brushing.

Although some people claim that mushrooms will lose their taste if they’re washed, a lot of chefs believe that gently washing the mushrooms won’t affect their taste at all.

Chanterelle Mushroom Soup Recipe
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Chanterelle Mushroom Soup Recipe

Prep Time5 minutes
Cook Time19 minutes
Course: Soup
Keyword: mushroom soup
Servings: 6
Calories: 250kcal


  • 2 lbs chanterelle mushrooms
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 bay leaves
  • 2 quarts chicken stock
  • 2 tbsp flour
  • 4 tbsp butter or extra virgin oliveoil
  • 5 sprigs sage
  • 5 sprigs fresh thyme
  • 1 cup half and half
  • Salt and ground black pepper to taste


  • Rinse the chanterelle mushrooms, slice them in halves, then pat dry them after removing all dirt particles. Set ½ cup mushroom aside for garnish
  • Add the butter with onions in a medium saucepan on low heat and saute them until they become golden brown.
  • Add the garlic and give the pot a stir for half a minute, then add the mushrooms (except for the garnish). Make sure that the mushrooms are thoroughly cooked. They’ll start to wilt on the edges, which is usually after 5 minutes
  • Add the chicken stock along with the half and half, sage, bay leaves, fresh thyme, and a pinch of salt into the saucepan and bring the mixture to a boil for 10 minutes, then lower to a light simmer.
  • Discard any large bay leaves or large bits in the soup and season with salt and freshly ground black pepper to taste.
  • Use a handheld blender to puree the cream of chanterelle soup until it reaches the desired consistency. You can add the 2 tablespoons of flour to make the soup more creamy.
  • Remove the pan from the flame.
  • Melt the butter or olive oil in a separate skillet along with the remaining mushrooms and cook them thoroughly until they’re golden brown.
  • Drizzle on top of the soup for a nice garnish.
  • Use a ladle to transfer the soup into bowls, and serve immediately.


Calories: 250kcal

Can You Make Chanterelle Mushroom Soup with Different Types of Mushrooms?

Although chanterelle soup is supposed to be made with chanterelles, you can use any type of mushroom you have with that recipe because most mushrooms take about the same time to be cooked!

Is Chanterelle Mushroom Soup Vegan?

The previously mentioned chanterelle soup contains butter, half and half, and chicken broth, making it not vegan.

However, you can make it a vegan chanterelle mushroom soup by using extra virgin olive oil instead of butter, coconut cream instead of half and half, and vegetable broth or just water instead of chicken broth.

Wrap Up

There you have it. A complete guide that walks you through everything you need to know about the chanterelle mushroom and how to make it into a creamy soup.

Chanterelle mushrooms soups are excellent side or main dishes during the winter and it contains 250 to 280 calories per serving.

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I'm Pauline, a mother of four grown children, my passion for cooking stemmed from the joy i get cooking for my family. I love to try new dishes, especially when dining out but creating and sharing my own recipes is my favourite thing to do!

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