Chanterelle mushroom soup

    50 min

    Chanterelles provide a unique flavour to this soup made in the pressure cooker. Very simple to prepare, it can also be served as main with bread and cheese for a lovely light meal.

    3 people made this

    Serves: 6 

    • 1 knob butter
    • 2 cloves garlic, minced
    • 500g chanterelle mushrooms
    • 700g whole button mushrooms
    • 2 small potatoes (about 150g in total), peeled and chopped
    • salt and freshly ground black pepper to taste
    • 500ml water
    • 1 tablespoon double cream (optional)

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Melt butter in a frying pan and sauté garlic for 2 to 3 minutes, until soft. Add chanterelles, cover and cook over low heat for 20 minutes.
    2. Set aside about 200g of the cooked chanterelles. Add remaining chanterelles to a pressure cooker with button mushrooms, potatoes, salt and pepper. Add water. Close pressure cooker and place over high heat. Once whistling, reduce heat and cook for 20 minutes before releasing pressure.
    3. Purée the soup with a hand blender, then add reserved chanterelles and cream (if desired). Stir together and serve.

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