Chanterelles are the golden jewels of the mushroom world, with their distinctive trumpet shape and delicate, almost fruity aroma. This soup showcases their unique character - slightly peppery with hints of apricot - in the most elegant way possible.
Unlike other wild mushrooms, chanterelles have a lighter, more refined flavor that pairs beautifully with cream and sherry. This is special occasion soup, worthy of your finest dinner party.
About Chanterelles
- Season: Late summer to fall
- Flavor: Fruity, peppery
- Color: Golden yellow to orange
- Texture: Firm, meaty
Cleaning Tips
- Brush gently, don't soak
- Use soft brush or cloth
- Trim woody stems
- Keep them whole if small
Serving Suggestions
- Fresh parsley
- Crusty bread
- Glass of Chardonnay
- Special dinner starter
Chanterelle Mushroom Soup
Luxurious soup with golden chanterelles.
Nutrition per serving
235Calories
6gProtein
14gCarbs
18gFat
3gFiber
4gSugar
Ingredients
Instructions
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Prepare chanterelles. Clean mushrooms with a brush. Slice larger ones, leave small ones whole. Reserve a few whole ones for garnish.
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Sauté. Melt butter in a large pot over medium heat. Add shallots and cook 3 minutes. Add chanterelles and thyme. Cook 8-10 minutes until golden.
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Deglaze. Add sherry and cook until nearly evaporated. Add broth and simmer 15 minutes.
-
Finish. Remove thyme stems. Blend half for texture. Stir in cream and heat gently. Season with salt and white pepper. Serve garnished with reserved chanterelles and parsley.
Recipe Notes
- Dried chanterelles: Rehydrate in warm water 30 minutes.
- No sherry: Use white wine or Marsala.
- Vegetarian: Use vegetable broth.
- Storage: Refrigerate 3 days. Best fresh.
