Total Time
50mins
Prep 10 mins
Cook 40 mins

Mushroom season is just over and this soup was a hit. Regular white or button mushrooms are very good too. You could use dried chanterelle, just reconstitute them in hot water before using.

Ingredients Nutrition

Directions

  1. In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles.
  2. Cook until the onions are transparent.
  3. Dust with the flour.
  4. Add the white wine and chicken stock.
  5. Stir to combine.
  6. Simmer for 30 minutes.
  7. Add the heavy cream and simmer for another 5 minutes.
  8. Add salt and pepper to taste.
  9. Serve in prewarmed bowls, and garnish with chives or parsley.
Most Helpful

5 5

This made a fantastic soup. We doubled the recipe and used fresh mushrooms (half chanterelles and half sweet tooth). It was so good that I went back to the farmers' market and stocked up on more mushrooms so I can make another batch this week. Thanks for posting this!

5 5

Excellent! We had Chanterelle mushrooms, and another wild mushroom that a friend gave us. Thanks for the recipe!

5 5

This is an extremely delicious and elegant soup. So very easy to make! I love it! Don't mess with the recipe, it really is perfect just the way it is written.