There is nothing quite like a warm soup to lift your spirits, especially when it’s a rich and comforting creamy chanterelle soup. This delightful dish showcases the earthy flavours of chanterelle mushrooms, making it a perfect choice for both seasoned mushroom enthusiasts and those new to these culinary gems. Whether you’re seeking a hearty meal for a chilly evening or a sophisticated starter for a dinner party, this creamy chanterelle soup will surely impress. Join us as we explore how to whip up this deliciously velvety creation that will have everyone coming back for seconds!
Creamy Chanterelle Soup
- 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
- 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.
I love how German restaurants offer seasonal dishes. The Germans start eating chanterelle as soon as the white asparagus time is over – and that’s in many possible combinations. My grandmother couldn’t imagine cooking a soup without cream – lucky me! Therefore, I love all creamy soups. Even a tiny amount of cream in a soup can improve its flavour significantly.
Chanterelle can be served as a vegetarian dish with Knödel, pork chops, and Spätzle in a salad or as a soup. If I had to decide what combination is my favourite, I couldn’t. They are one of my favourite mushrooms: I can eat anything with them.
For the beginning of the chanterelle season, I decided to share my favourite chanterelle soup, which is very creamy and tasty. Go ahead and try it this summer!
