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Chanterelle Mushroom Soup Recipe
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Chanterelle Mushroom Soup Recipe

Prep Time5 mins
Cook Time19 mins
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