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Creamy Chanterelle Mushroom Soup

This luxurious and velvety chanterelle mushroom soup is a celebration of earthy flavors and refined technique. Chanterelles, prized for their delicate aroma and rich umami depth, are gently sautéed with shallots and garlic before being simmered in an infused broth. A touch of dry sherry enhances the complexity, while butter lends a silky texture. The soup is blended to perfection, strained for ultimate smoothness, and finished with a garnish of sautéed mushrooms and fresh thyme. This dish is a staple in French-inspired cuisine, offering a comforting yet elegant experience. Ideal for a cozy autumn evening or as a sophisticated starter for a dinner party, this soup pairs beautifully with crusty bread and a crisp white wine.

Light Lunch | Starter | French | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Pureed Soup | Vegetable Soup | Blender | Pot | Saucepan | Sieve | Garlic | Mushroom | Thyme | Chopping | Sautéing | Simmering | Straining | Autumn | Elegant Dinner | Slow
Time to complete

Prep

20min

Cook

40min

Wait

0 minutes

Total

1h

Ingredients (Makes 6 portions)
  • 450 g (1 lb) chanterelle mushrooms, cleaned and trimmed, trimmings reserved
  • 1.4 L (1½ quarts) low-sodium chicken broth, homemade or store-bought
  • 100 g (7 tbsp) unsalted butter, divided
  • 1½ medium shallots, thinly sliced (about 1 cup), plus ½ shallot minced (about 2 tbsp)
  • 3 medium cloves garlic, thinly sliced (about 1 tbsp)
  • 1 tbsp all-purpose flour
  • 240 ml (1 cup) dry sherry or white wine
  • 2 bay leaves
  • 6 thyme sprigs, plus ½ tsp picked thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tbsp vegetable oil
Nutrition Information (per 100g)
  • Calories: 85
  • Fat: 6.5
  • Protein: 3.2
  • Carbohydrates: 5.8
  • Fiber: 1.2
Directions

Infusing the Broth

  • 1. Set aside ½ cup of mushrooms for garnish. Place mushroom trimmings in a medium saucepan, add chicken broth, and bring to a boil. Reduce to a gentle simmer and keep warm.

Cooking the Base

  • 2. Melt 2 tbsp butter in a medium saucepan over medium heat. Add sliced shallots and garlic, cooking until softened but not browned, about 8 minutes. Add the remaining mushrooms and cook, stirring frequently, until excess moisture evaporates and they begin to sizzle, about 10 minutes.

Building Flavor

  • 3. Sprinkle flour over the mushrooms and stir to incorporate. Cook for 30 seconds. Pour in the sherry or white wine, stirring constantly and scraping the bottom of the pan, until thickened and syrupy, about 1 minute.

Simmering the Soup

  • 4. Place a fine-mesh strainer over the pot and pour the infused broth through it, discarding the mushroom scraps. Add bay leaves and thyme sprigs. Bring to a gentle simmer and cook for 30 minutes.

Blending and Straining

  • 5. Discard bay leaves and thyme sprigs. Transfer the soup to a blender and blend, starting on low speed and gradually increasing. Once at full speed, add 4 tbsp butter, one tablespoon at a time, until fully incorporated. Continue blending until completely smooth. Strain through a fine-mesh sieve back into the pot. Season with salt and pepper to taste.

Preparing the Garnish

  • 6. Heat vegetable oil in a medium saucepan over high heat until lightly smoking. Add reserved mushrooms and sauté, tossing continuously, until browned, about 2 minutes. Add minced shallots and thyme leaves, cooking until fragrant, about 15 seconds. Stir in 2 tbsp water and the remaining 1 tbsp butter. Remove from heat and season with salt and pepper.

Serving

  • 7. Ladle soup into warm bowls and top with the sautéed mushroom mixture. Serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Use an immersion blender directly in the pot instead of transferring to a blender.

Alternative Proteins

  • For a vegetarian version, use vegetable broth instead of chicken broth.

Blending

  • For an ultra-smooth texture, blend the soup in batches and strain through a fine-mesh sieve.

Bold Flavor Enhancements

  • Add a splash of cream for extra richness or a pinch of smoked paprika for depth.

Healthier Variation

  • Replace butter with olive oil for a lighter version.

Ingredient Preparation

  • Clean chanterelle mushrooms gently with a brush or damp cloth to avoid water absorption, which can affect their texture.

Seasonal Tweaks

  • Substitute chanterelles with porcini or cremini mushrooms when out of season.

Serving

  • Pair with crusty bread or a light salad for a balanced meal.