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Creamy Chanterelle Mushroom Soup
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Creamy Chanterelle Mushroom Soup

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4
Course: Soup
Cuisine: American

Ingredients

  • 1 pound chanterelle mushroom cleaned and trimmed, stems reserved (see note above) (Reserving 1/2 cup of mushroom caps for garnish
  • 7 cups chicken broth
  • 6 tbsp butter divided
  • 1 ½ shallot thinly sliced, plus 1/2 shallot minced for garnish, medium
  • 3 cloves garlic minced
  • 1 tbsp flour
  • 2 bay leaf
  • 6 thyme plus 1/2 tsp thyme leaves, sprigs
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • 1 tbsp olive oil

Instructions

    Cup of Yum
  1. Remove the stems from the mushrooms. Place mushroom stems in a medium saucepan. Add the chicken broth and bring to a boil. Reduce to a simmer and keep warm.
  2. Slice mushroom caps. Set 1/2 cup mushrooms aside for garnish.
  3. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add shallots and mushrooms (except for garnish) and cook, stirring often, until very soft, about 7-8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
  4. Add flour and stir to incorporate. Cook for 30 seconds. Place a fine-mesh strainer over the soup and pour the mushroom-infused broth through the strainer, discarding the mushroom scraps.
  5. Stir the soup making sure to scrape up any bits off the bottom of the Dutch oven.
  6. Add bay leaves and thyme sprigs to the soup. Bring the mushroom soup to a simmer making sure to maintain a bare bubble. Let the soup simmer for 30 minutes.
  7. Discard bay leaves and thyme then blend well with an immersion blender. Once it's well blended, slowly add four tablespoons of butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth.
  8. Rinse out the pot and pour soup back into it through a fine-mesh strainer. Season with sea salt and freshly cracked pepper, to taste.
  9. Heat the oil in a medium saucepan over medium-high heat.  Add the reserved mushrooms to the HOT pan and cook, stirring often, until browned, about 3-4 minutes.
  10. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds.
  11. Add 2 tablespoons of water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.
  12. Ladle soup into bowls then top with sautéed mushroom/shallot mixture. Serve immediately. Enjoy!