This amazing chanterelle soup is so simple and quick to make but loaded with flavor. It’s made with lots of chanterelle mushrooms, potatoes, lots of garlic, dill and a secret ingredient – feta cheese. Make sure to try it during the short chanterelles season!
Ingredients
This is what you need to make this chanterelle soup.
Feta cheese can be omitted if you don’t have it on hand but I really recommend adding it as it adds lots of flavor to the soup. Instead of feta cheese, soft or semi-hard goat cheese would also work.
Curcuma can also be omitted, I’m adding it only so that the color of the soup is more appetizing.
Don’t skimp on the garlic and dill, lots of them are essential for this soup!
How to clean chanterelles?
The quickest way to clean chanterelle mushrooms is to add them into a big bowl filled with water, wait a little until the most of the dirt falls off at the bottom of the bowl, then clean the rest of the dirt. You can also clean them under cold water from your faucet. Chanterelle mushrooms absorb lots of water while washing what makes sauteeing then in a pan more difficult as they immediately release water instead of browning.
Alternatively, you can take a small brush / damp paper towel / damp kitchen sponge and brush off the dirt from the mushrooms. This requires more time and patience.
It is not true that washing the mushrooms will wash away their flavor. The mushrooms are surely getting their first bath while growing in the woods and they still fine. All those tiny black specks are just dirt that I’m sure you wouldn’t leave that on a bell pepper or tomato.
I’m washing my mushrooms for this recipe and many others, especially when the recipe calls for a lot of mushrooms. I wouldn’t have the patience to clean each mushroom separately for such an easy and quick dish like soup. I also find that the difference in flavor between just cooked mushrooms and dry-cleaned mushrooms sauteed in the pan in butter is not that significant to justify the work (this is not the case when the mushrooms are served as a topping/stand-alone dish). The choice is yours, naturally!
If you have the patience and time, here what you can do: take a small brush / damp paper towel / damp kitchen sponge and brush off the dirt from each of the mushrooms. Heat 2 Tbsp of butter in a pan. When hot, add the mushrooms and saute over high heat for about 1-2 minutes until the mushrooms are softened but still a little crunchy. Add them to the soup at the end, don’t cook the soup any longer to not overcook the mushrooms.
How to make chanterelle soup step by step:
STEP 1: Prepare all the ingredients: chop the onion, finely chop the garlic (don’t press it through a garlic press), peel the potatoes and cut into 1/2-inch (1.5cm) cubes, finely chop the dill. Wash the chanterelle mushrooms, pat dry will paper towels (not very thoroughly) and cut into 2-4 parts depending on how big the mushrooms are, leave small mushrooms whole.
STEP 2: Heat 1 tablespoon of oil in a big pot. When hot, add the onion, cook over medium-low heat for about 5 minutes until soft and translucent. Add the garlic and cook for 1 minute, stirring.
STEP 3: Move the onion with garlic to the side of the pot (or transfer to a plate if this is easier for you), add another tablespoon of oil to the pot and increase the heat to high. Add the potatoes, cook for about 2 minutes without stirring, letting the potatoes brown a little. Then cook, stirring, for about 1 minute.
STEP 4: Add the broth, curcuma and bring the soup to the boil. Cook for about 7 minutes over low heat, or until the potatoes are soft.
STEP 5: Add the chanterelle mushrooms to the pot, bring the soup to a boil and cook for about 1 minute, or until the mushrooms are tender but still a little firm.
STEP 6: Take the pot off the heat, add the cream, dill, and season the soup to taste with lemon juice, salt, and pepper.
Pour the soup into the bowls and crumble feta cheese over the hot soup and sprinkle chopped dill.
Enjoy!
Storing and freezing
This soup can be stored for up to 3 days in the fridge. Warm it up gently but don’t allow it to come to a rolling boil, as the cream can curdle.
Because of the cream, I don’t recommend freezing this soup.
Other chanterelle mushroom recipes:
- Creamy chanterelle sauce
- Buckwheat risotto with chicken and chanterelle mushrooms
- Chanterelle pasta
- chanterelle potato pancakes (their preparation is described in the potato pancakes recipe notes)
Here you’ll find all my chanterelle mushroom recipes.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Chanterelle soup
Ingredients
for the soup:
- 2 tablespoons frying oil
- 1 medium onion
- 4 cloves garlic
- 1 lb (450g) potatoes, 3 large potatoes
- 1 lb (450g) chanterelle mushrooms
- big pinch of curcuma only for the color
- 6 cups broth vegetable or chicken broth
- 1/4 cup heavy cream 30-36%, 60 ml
- 1 small bunch dill
- 1 tablespoon lemon juice
- salt and pepper to taste
to serve:
- feta cheese
- chopped dill
Instructions
- Prepare all the ingredients: chop the onion, finely chop the garlic (don’t press it through a garlic press), peel the potatoes and cut into 1/2-inch (1.5cm) cubes, finely chop the dill. Wash the chanterelle mushrooms, pat dry will paper towels (not very thoroughly) and cut into 2-4 parts depending on how big the mushrooms are, leave small mushrooms whole.
- Heat 1 tablespoon of oil in a big pot. When hot, add the onion, cook over medium-low heat for about 5 minutes until soft and translucent. Add the garlic and cook for 1 minute, stirring.
- Move the onion with garlic to the side of the pot (or transfer to a plate if this is easier for you), add another tablespoon of oil to the pot and increase the heat to high. Add the potatoes, cook for about 2 minutes without stirring, letting the potatoes brown a little. Then cook, stirring, for about 1 minute.
- Add the broth, curcuma, and bring the soup to the boil. Cook for about 7 minutes over low heat, or until the potatoes are soft.
- Add the chanterelle mushrooms to the pot, bring the soup to a boil and cook for about 1 minute, or until the mushrooms are tender but still a little firm.
- Take the pot off the heat, add the cream, dill, and season the soup to taste with lemon juice, salt, and pepper.
- Pour the soup into the bowls and crumble feta cheese over the hot soup and sprinkle chopped dill.
- Enjoy!
Notes
- Feta cheese can be omitted if you don’t have it on hand but I really recommend adding it as it adds lots of flavor to the soup. Instead of feta cheese, soft or semi-hard goat cheese would also work.
- Curcuma can also be omitted, I’m adding it only so that the color of the soup will be more appetizing.
- Storing and freezing: This soup can be stored for up to 3 days in the fridge. Warm it up gently but don’t allow it to come to a rolling boil, as the cream can curdle. Because of the cream, I don’t recommend freezing this soup.
- 1 cup is 240ml.
- Calories = 1 serving (1/5 of the recipe). This is only an estimate!
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