Chanterelle mushrooms, with their golden hue and delicate, peppery flavor, make for a beautifully earthy soup that’s creamy, warming, and perfect for chilly days.
This Creamy Chanterelle Mushroom Soup is vegan, gluten-free, and has a rich texture that will make it hard to believe it contains no dairy.
Follow this easy recipe to transform these foraged mushrooms into a bowl of pure comfort.
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Ingredients & Substitutions
Gather these ingredients before getting started:
For the Soup Base:
- 2 cups of fresh chanterelle mushrooms — Cleaned and roughly chopped; cremini mushrooms also work as a substitute.
- 1 tablespoon olive oil or vegan butter — Adds richness and helps sauté the mushrooms and aromatics.
- 1 medium yellow onion, diced — Provides sweetness and depth to the soup base.
- 2 cloves garlic, minced — Essential for that cozy, aromatic flavor.
- 1–2 tablespoons fresh thyme leaves — Thyme pairs well with mushrooms; rosemary is a good alternative.
- 4 cups vegetable broth — Use low-sodium to control salt levels; mushroom broth enhances the earthy flavor.
For the Creamy Texture:
- 1 cup canned coconut milk or heavy cream (vegetarian)— Adds a creamy texture without overpowering the mushroom flavor. Oat or cashew cream also works well for a subtler flavor.
- Salt and black pepper — To taste, balancing the sweetness of the mushrooms and cream.
Optional Toppings:
- Fresh parsley — For garnish and a pop of color.
- Crusty bread — Perfect for dipping and adds texture.
Step-by-Step Recipe
Let’s dive into the recipe! Each step is crafted to make the soup smooth, flavorful, and full of the earthy goodness of chanterelle mushrooms.
Sauté the Mushrooms
In a large pot or Dutch oven, heat the olive oil or vegan butter over medium heat. Add the chopped chanterelle mushrooms and sauté for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Remove a handful of mushrooms for garnish if desired, and set them aside.
Add Aromatics
Add the diced onion to the pot and cook for 3–4 minutes, until the onion softens and becomes translucent.
Stir in the minced garlic and fresh thyme leaves, cooking for another minute until fragrant.
Add the Broth and Simmer
Pour in the vegetable broth, stirring to combine. Bring the mixture to a gentle simmer. Let it cook for about 15–20 minutes, allowing the flavors of the mushrooms and herbs to infuse into the broth.
Blend for Creaminess
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender, blend until smooth, and return it to the pot. Leave a few pieces of mushroom unblended if you prefer a bit of texture.
Add the coconut milk and stir to incorporate. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
Season and Serve
Season the soup with salt and black pepper to taste. Ladle the soup into bowls, garnishing with the reserved sautéed mushrooms and a sprinkle of fresh parsley. Serve hot with a side of crusty bread for dipping!
Tips for the Best Chanterelle Mushroom Soup
- Choose Fresh Mushrooms: Chanterelles are delicate and best when fresh. If you can’t find fresh ones, rehydrated dried chanterelles will work, though the flavor might be a bit more intense.
- Don’t Overpower with Coconut Milk: While coconut milk provides creaminess, you want the flavor of the mushrooms to shine. Use a light hand or substitute with a neutral plant-based milk like oat or cashew.
- Blend Carefully: For a silky texture, blend thoroughly, but if you prefer a chunkier soup, blend less or leave some mushrooms whole.
- Garnish Wisely: The reserved mushrooms and fresh parsley add texture and brightness to the presentation and flavor of the soup.
Frequently Asked Questions (FAQs)
Q: Can I use other mushrooms instead of chanterelles? A: Absolutely! While chanterelles have a unique flavor, cremini or portobello mushrooms are good substitutes and still yield a creamy, rich soup.
Q: How do I clean chanterelle mushrooms? A: Avoid soaking chanterelles in water, as they absorb it like sponges. Use a damp cloth or a soft brush to remove dirt gently.
Q: Can I freeze this soup? A: Yes, this soup freezes well! Just store it in an airtight container. When reheating, warm it slowly on the stove to prevent the coconut milk from separating.
Conclusion
This Creamy Chanterelle Mushroom Soup combines the richness of coconut milk with the delicate earthiness of chanterelles, creating a flavorful and comforting bowl of warmth.
With just a handful of ingredients and easy-to-follow steps, this soup is a fantastic choice for a cozy night in or as an appetizer for a special dinner.
Try it with crusty bread for a satisfying, filling meal that showcases the best of chanterelle mushrooms. Enjoy every spoonful!
