Creamy Chanterelle Soup

Prep Time 40 minutes
Total Time 40 minutes

I love how German restaurants offer seasonal dishes. As soon as the white asparagus time is over the Germans start eating chanterelle – and that’s in many possible combinations. My grandmother couldn’t imagine cooking a soup without cream in it – lucky me! Therefore I love all creamy soups. Even a small amount of cream in a soup can improve its flavor significantly.

Chanterelle can be served as a vegetarian dish with Knödel, with pork chops and Spätzle, in a salad, or as a soup. If I had to decide what combination is my favorite, I couldn’t. They are one of my favorite mushrooms: I can eat anything with them 🙂

For the beginning of chanterelle season, I decided to share with you my favorite chanterelle soup, which is very creamy and tasty. Go ahead and try it this summer!

creamy chanterelle soup ov

Creamy Chanterelle Soup

Prep Time 40 minutes
Total Time 40 minutes
Course Starter
Servings 4 people

Ingredients
  

  • 1 l broth vegetable or beef
  • 350 g chanterelle clean & chopped
  • 200 ml crème fraîche
  • 2 onions chopped
  • 1 garlic minced
  • 0,5 bunch parsley chopped
  • 1 tbsp flour
  • 1 tbsp oil
  • salt & papper

Instructions
 

  • Preheat a medium pot with oil. Add chopped mushrooms and fry them on low heat for about 3-4 minutes.
  • Add chopped onion and flour and stir for 3 minutes.
  • Add beef broth and leave cooking for 10 minutes.
  • Add salt, pepper, and garlic, and cook without a lid for 20 min on medium heat.
  • Stir in crème fraîche. Serve with chopped parsley.
Tried this recipe?Let us know how it was!
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ABOUT ME

Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running. 

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