Dinner/ polish/ soups/ vegetarian dinner

Chanterelle soup

17 August 2020

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!

chanterelle soup in a white bowl with a blue spoon, dill in the background

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 will be more appetizing.

Don’t skimp on the garlic and dill, lots of them are essential for this soup!

ingredients needed to prepare chanterelle 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:

left photo: prepared ingredients, right photo: sauteed onion in a pot

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.

broth is being added to sauteed potatoes and onions in a pot

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.

cream is being added to the pot with chanterelle mushrooms

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.

chanterelle soup in a white bowl, dill and a blue kitchen towel in the background

Other chanterelle mushroom recipes:

Chanterelle soup

Delicious and simple soup with chanterelle mushrooms, potatoes, and dill.
zupa kurkowa
Print Recipe
0 from 0 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 servings
Calories 266kcal
Author Aleksandra

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!
Course Soup
Cuisine international
Keyword chanterelle recipes, chanterelle soup, soup with chanterelle mushrooms

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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