Ed's Creamy Chanterelle Soup

Indulge in the earthy elegance of Ed’s Creamy Chanterelle Soup, a comforting dish that showcases the delicate flavor of chanterelle mushrooms. This velvety soup is elevated with a touch of fresh thyme and the richness of heavy cream, while the sautéed onions and garlic add depth to every spoonful. A quick 15-minute prep makes this recipe as convenient as it is luxurious, perfect for cozy weeknights or special gatherings. Blended to silky perfection, it’s a satisfying vegetarian option that pairs beautifully with crusty bread for dipping. Whether you’re savoring it as a starter or the main event, this chanterelle mushroom soup is a celebration of seasonal ingredients at their finest!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams chanterelle mushrooms
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion
• 2 garlic cloves
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (for garnish)
• 1 loaf crusty bread (for serving, optional)

Directions

Step 1

Clean the chanterelle mushrooms thoroughly by brushing off dirt or debris with a damp paper towel or soft brush. Avoid rinsing them under water to preserve their texture and flavor.

Step 2

Chop the mushrooms into bite-sized pieces and set aside.

Step 3

Peel and finely dice the yellow onion. Mince the garlic cloves.

Step 4

In a large pot, melt the butter over medium heat along with the olive oil to prevent the butter from burning.

Step 5

Add the diced onion to the pot and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another 1 minute until fragrant.

Step 6

Stir in the chopped chanterelle mushrooms and cook for 5-7 minutes until they release their moisture and begin to caramelize slightly.

Step 7

Sprinkle the flour over the mushroom mixture, stirring well to coat. Cook the flour for about 1-2 minutes to eliminate the raw flavor.

Step 8

Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld.

Step 9

Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.

Step 10

Stir in the heavy cream and fresh thyme leaves. Season with salt and black pepper, adjusting to taste. Simmer for another 5 minutes on low heat, but do not let it boil.

Step 11

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side, if desired.

Nutrition Facts

Serving size	(2259.7g)

Amount per serving	% Daily Value*
Calories	2840.5

Total Fat 143.1g	0%
Saturated Fat 69.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 302mg	0%
Sodium 6838.0mg	0%
Total Carbohydrate 313.6g	0%
Dietary Fiber 40.2g	0%
Total Sugars 32.7g
Protein 62.8g	0%

Vitamin D 1060IU	0%
Calcium 400.7mg	0%
Iron 34.0mg	0%
Potassium 4801.8mg	0%

*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.

Source of Calories

Fat: 46.1%

Protein: 9.0%

Carbs: 44.9%