soup

Cream of Chanterelle Mushroom Soup

This Cream of Chanterelle Mushroom Soup is a celebration of a rainy RizzieFarms summer—when golden chanterelles carpet the woods and their apricot-like aroma drifts through the forest. This elegant yet rustic soup highlights the delicate, mildly peppery flavor of wild chanterelle mushrooms. Sautéed with onion and garlic, simmered in white wine and rich chicken stock, and finished with silky heavy cream, it's comforting, earthy, and deeply aromatic. Serve warm with a sprinkle of chives or parsley for a beautiful bowl of wild-foraged goodness.

Servings: 4 servings
Total Time: 55 min
Pan: Medium saucepan

Ingredients

Soup
  • 2 teaspoons olive oil
  • 1 tablespoon chopped onion
  • 1/2 teaspoon chopped garlic
  • 1/2 lb chanterelle mushrooms, sliced
  • 1 teaspoon flour
  • 2 tablespoons white wine
  • 3 1/2 cups chicken stock
  • 1 cup heavy cream or whipping cream
  • Salt, to taste
  • Black pepper, to taste
Garnish
  • 1 teaspoon chopped fresh chives or parsley
Creamy chanterelle mushroom soup in a bowl topped with fresh herbs.

Instructions

  1. Sauté the aromatics and mushrooms In a medium saucepan over medium heat, warm 2 teaspoons olive oil. Add 1 tablespoon chopped onion, 1/2 teaspoon chopped garlic, and 1/2 lb sliced chanterelle mushrooms. Cook the onion, garlic, and chanterelles for 5 to 7 minutes, stirring occasionally, until the onions become transparent and the mushrooms begin releasing their moisture.
  2. Add flour Sprinkle 1 teaspoon flour over the sautéed chanterelles, 1 tablespoon onion, and 1/2 teaspoon garlic. Stir well to coat the mushrooms and aromatics for about 1 minute, allowing the flour to absorb the oils and form a slight paste.
  3. Deglaze with wine Add 2 tablespoons white wine to the pan and stir to deglaze, scraping any bits from the bottom. Allow the wine to bubble for 30 to 60 seconds.
  4. Add stock and simmer Pour in 3 1/2 cups chicken stock and stir to combine the broth with the chanterelles, wine, and aromatics. Bring to a gentle simmer, reduce the heat, and cook uncovered for 30 minutes so the flavors deepen.
  5. Add cream Stir in 1 cup heavy cream or whipping cream. Simmer the soup for an additional 5 minutes to warm and thicken it slightly. Season with salt and black pepper to taste.
  6. Serve Ladle the hot soup into warm bowls and garnish each serving with 1 teaspoon chopped fresh chives or parsley.

Notes

  • For a smoother texture, blend part or all of the soup using an immersion blender before adding the cream.
  • Wild chanterelles vary in moisture content; if the soup becomes too thick, add an extra splash of chicken stock.
  • Chanterelles pair beautifully with crusty bread, buttered baguette slices, or toasted sourdough.

Tags

soup chanterelle mushroom wild foraged cream-based fall summer