Chanterelles are used in this delicious French dish for cream of mushroom soup. Chanterelles may be pricy, so if you find any wild ones while foraging, use them instead! Serve alongside crostini or croutons.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 ounces chanterelle mushrooms
- 4 tablespoons butter
- 2 cups diced shallot
- salt and ground black pepper to taste
- 1 drizzle olive oil
- 4 cups chicken stock
- ½ cup half-and-half
Instructions
- Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
- Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
- Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
- Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.
- This recipe will actually work with any mushroom!
- Swap the half-and-half with coconut cream and you’ll have a vegan version.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 841 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I have never had Chanterelle mushrooms until this year. I never knew what those wonderful orange mushrooms were. Luckily a friend told me about them. They have been prolific this year in my yard and in the yards of two neighbors that luckily don’t like mushrooms. After collecting them, I had enough to share with other neighbors and friends at work. Recently I collected half of a paper grocery bag of them! I don’t want to waste them! I found this recipe and it is wonderful!! I never follow recipes exactly, but this is a great one to start with. I added bacon for extra savory and added garlic powder, dried basil, and dried thyme. When serving, I topped it with fine grated parmesan cheese. It was easily one of the best soups I have ever made! Thank you for the recipe!!
I might put a LITTLE less shallots in it, but it’s a wonderful soup. And just too easy to make. I used an immersion blender rather than a standard one. Worked great!
This was delicious as is; however, I prepared it with veggie broth instead of chicken broth. In the second attempt, I added a bay leaf when cooking the shallots (removed when serving) and added 1/8 tsp. crushed red pepper, 1/8 tsp. ground sage, and 1/2 tsp. dried oregano. I also used Kerigold butter and heavy whipping cream instead of half-n-half. These changes weren’t necessary, but I was trying to dress it up for an event. Also looks great served with a dollop of creme fraiche.
Wonderful flavor. Smooth and creamy
Yum! Tried to use up some broths in the fridge so .. 2 cups beef broth, 1 cup chicken, and I had dried chanterelles so I used 1 cup of the soaking liquid. Everything else as written. So good I forgot to add the chives I’d bought as a garnish. Will make again.
delicious