Creamy Chanterelle Mushroom Soup is a delicious autumn soup, with the delicate flavor of chanterelles and very fragrant. I recommend serving the creamy chanterelles with croutons or slices of rustic bread. Chanterelle mushrooms are also known as girolle or golden chanterelle, are very common in the autumn period and are also used not only to prepare mushroom soup but also for preservation in oil, and very often they are used together with other types of mushrooms to add more flavor and aroma to the dish. They are usually consumed stewed after being slightly parboiled or I love Sautéed Chanterelles. In this creamy chanterelle soup you can really savor the flavor of this mushroom with a bold and slightly sweet taste. Now let’s see how to make chanterelle soup and if you try it, let me know. Barbara
Here are some other tasty mushroom recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients to prepare Chanterelle Mushroom Soup
- 10.5 oz Chanterelle mushrooms (girolle)
- 1 clove Garlic
- to taste Extra virgin olive oil
- to taste Salt
- to taste Pepper
- 4 cups Vegetable broth (or bouillon cube)
- 3 tablespoons Cornstarch
- to taste Parsley
- 1.8 oz Cooking cream (optional)
How to prepare Chanterelle Mushroom Soup
Let’s start preparing the Chanterelle Mushroom Soup by cleaning the chanterelle mushrooms, quickly rinse them under running water to remove any dirt, do not soak them otherwise they will absorb water and won’t be tasty anymore. Pour some water into a pot and add the mushrooms, put on the heat and once the water starts to boil, let them simmer for a couple of minutes and then drain them.
Pour a halved garlic clove into a pot, add 4 tablespoons of extra virgin olive oil, let it flavor for a few minutes, then add the mushrooms and let them cook for about 15 minutes, stirring occasionally.
Prepare the vegetable broth or bouillon cube according to your preferences and habits, I always use vegetable broth. Remove the garlic from the mushrooms, season with salt and pepper, and set aside 1/3 of the mushrooms on a plate; you will add them later to the creamy chanterelles to have some mushroom pieces.
Pour the cornstarch and some vegetable broth into a glass, stir with a teaspoon to dissolve the cornstarch, then pour it into the pot with the mushrooms and also add the remaining broth, then blend everything with an immersion blender.
Put it on the heat and keep stirring, otherwise, it will stick to the bottom, bring to a boil, you will see that the creamy chanterelles will thicken slightly and become smooth cream, add the cooking cream if you like and stir.
Add the reserved chanterelle mushrooms and serve the Chanterelle Mushroom Soup hot with a sprinkle of parsley and croutons.
How to store the chanterelle soup
The chanterelle mushroom soup can be stored in the refrigerator for 2 days or you can also freeze it, possibly already divided into portions, and then just defrost and reheat it.
