Wild chanterelle mushroom soup

    55 min

    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.


    Uusimaa, Finland
    5 people made this

    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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