Chanterelle Cream Soup
Smooth, rich, and deeply aromatic, this soup is a celebration of one of the forest’s most beloved mushrooms. Golden chanterelles bring a gentle nuttiness and bright forest aroma to every spoonful, perfectly balanced with cream, thyme, and a hint of curry. It’s a comforting recipe for the colder months and when fresh chanterelles are out of season, dried ones will bring the same warmth and flavour to your bowl.
Prep Time: 20min
Total Time: 45min
Serves: 6
Ingredients
- 2 lbs fresh golden chanterelles (or 60 g dried chanterelles)
- 3 medium potatoes
- 1 L chicken stock
- ½ onion
- ½ shallot
- 2 garlic cloves
- 1 cup 18% cream
- ⅓ cup white wine
- 1 tsp curry powder
- 1 tsp thyme
- 3 Tbsp butter
- Salt & pepper
- Fresh parsley (for garnish)
Preparation
If you’re using dried chanterelles, see how to rehydrate them here.
Prepare the ingredients
Finely dice the chanterelles and potatoes.
Chop the onion, shallot, and garlic. Reserve.
Cook the soup base
In a large pot, melt the butter over medium heat.
Add the shallots, garlic, and onion, and sauté until fragrant.
Add the thyme, curry powder, salt, and pepper. Stir well.
Add the chanterelles and cook for 5–7 minutes, stirring occasionally.
Pour in the white wine, then add the potatoes and chicken stock.
Simmer for 20–25 minutes over medium heat, until the potatoes are tender.
Blend and finish
Blend the soup with a hand blender until smooth and creamy.
Stir in the cream, adjust seasoning, and reheat gently before serving.
Garnish with chopped parsley and serve hot — the perfect bowl to warm up any winter day.
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