Autumn chanterelle mushroom soup

    40 min

    Autumn is the time for the best chanterelle mushrooms and we love to gather them in the forest near our house and make them into this wonderful soup.

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    Serves: 6 

    • 170g butter
    • 3 small onions, finely chopped
    • 675g chanterelle mushrooms, chopped
    • 1L vegetable stock
    • 85g plain flour
    • 300ml milk
    • salt and pepper, to taste
    • chopped fresh parsley, to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt half of the butter in a saucepan; add the chopped onions and cook until soft, but not browned. Add the mushrooms and stock and cook gently for 15 minutes.
    2. In a separate saucepan, melt the remainder of the butter and add the flour, cook for 3 minutes. Remove from the heat and with a hand held liquidiser, gradually add the milk and the mushrooms and stock and blend until smooth. Return to the heat and warm through. Season and serve with chopped fresh parsley.


    Unless you are very experienced at identifying mushrooms, we do not recommend consuming any wild mushrooms unless obtained from reputable sources.

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