Wild chanterelle mushroom soup

Wild chanterelle mushroom soup


2 people made this

About this recipe: Chanterelles have a lovely mellow flavour and a beautiful light orange colour. If you can't get your hands on chanterelles, really any wild mushroom will do or shop-bought chestnut mushrooms.

LorraineMargaret Uusimaa, Finland

Serves: 3 

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 litre chanterelles - well cleaned, rinsed, and roughly chopped
  • 3 tablespoons plain flour
  • 500ml boiling water
  • 1 chicken stock cube or fondue pot
  • 2 bay leaves
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 dash white pepper
  • 1 dash grated nutmeg

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. In a thick-based large pot heat the butter and oil over a gentle heat. Add the onion and garlic, put the lid on the pot and saute for 15 to 20 minutes till soft.
  2. Turn the heat up a bit and add the mushrooms, stirring to combine. Sprinkle the flour over the mix, add the boiling water stirring continually. Add the remaining ingredients. Bring to a brisk simmer, put the lid on the pot, and leave to cook for 15 to 20 minutes.
  3. Remove the bay leaves. Puree till smooth using a hand-held blender.
  4. Serve in bowls with a dollop of creme fraiche. Enjoy!


Chanterelles need careful cleaning due to their ruffled shape and gills. A special mushroom cleaning brush is worth the investment if you use a lot of mushrooms in your cooking - makes the prep work that bit easier.

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- Rated on - 18 Sep 2016

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