Cream of Chanterelle Soup

Oh, chanterelles. It’s no wonder they get labelled as “the gold of the forest” – they’re so small and precious.


2 tablespoons (30 ml) butter
1 medium onion (4 oz, 120 g), finely diced
2 cloves garlic; sliced
1 lb (≈ 450 g) fresh chanterelles; cleaned and roughly chopped, see notes
2 medium carrots; peeled and diced
1 celery stalk, diced
3 medium potatoes; peeled and diced
2 sprigs rosemary; leaves finely chopped, can be replaced with thyme
2.5 cups (≈ 600 ml) vegetable broth; ideally homemade
1 teaspoon nutmeg; ground
½ teaspoon smoked paprika powder; optional
2 pinches salt
1 pinch black pepper, freshly ground
4 tablespoons heavy cream (60 ml)
1 tablespoon fresh parsley leaves, chopped; for sprinkling (optional)


  1. Heat butter in a large deep pot over medium heat. Add finely diced onion and sliced garlic and cook until soft and translucent, stirring occasionally.
  2. Add chanterelles, carrots and celery. Continue cooking for a further 10 minutes or so, until the excess liquid (released from the mushrooms) evaporates completely. Do monitor the heat – if it browns too quickly, reduce the heat.
  3. (optional) If you plan to use a few chanterelles as a garnish, now it’s a good time to “fish them out” and set aside for later.
  4. Add diced potatoes and rosemary leaves. Pour in vegetable stock, cover with a lid and cook for 15-20 minutes over medium heat, until potatoes have softened. Take off the heat and blend with an immersion blender until completely smooth.
  5. Season with nutmeg, smoked paprika, salt and pepper. Stir and cook for an additional minute or two.
  6. Pour into soup bowls, drizzle with heavy cream and garnish with leftover chanterelles (optional step: for more crispiness, fry them up on a small frying pan with a touch of butter). Serve immediately with croutons, soup pearls or another topping of your choice.

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