Cream of Chanterelle Soup

"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."
photo by Renee A. photo by Renee A.
photo by Renee A.
photo by Sweetiebarbara photo by Sweetiebarbara
Ready In:




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

Questions & Replies

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  1. 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!
  2. It was so delicious! My husband said it was the best soup he has ever eaten (and he's not a mushroom eater!). It is amazing how flavorful it was! I'm going to try to make it without the cream next time and use an immersion blender.
  3. Excellent! We had Chanterelle mushrooms, and another wild mushroom that a friend gave us. Thanks for the recipe!
  4. 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.
  5. We hit the Chanterelle jackpot this year, and made plenty of soup. This recipe was great, and while the adults loved it, my 2 and 4 year old children came back for more!!


  1. I made a topping by setting aside a few choice pieces of mushroom, cutting them up into small pieces and frying them with garlic in a little oil and butter till they were a bit crunchy. Yum! I also blended it in hopes that my 4-year old daughter would eat it too, but alas...she refused despite my persistence.


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