Chanterelle mushroom soup can be expensive to make, with costs around $35 per pound in a grocery store and $110 for 1 lb of dried on Amazon. Each fall, usually late September through October, Costco stocks fresh Chanterelles. I spend less than $10 for 1.5 lbs. The delicate, fruity, nut buttery-flavor makes this soup the best! If you want to treat yourself, try this recipe today.
The mushrooms may be a challenge to clean, so here are some guidelines from Wild Harvest website:
Like other wild mushrooms, fresh chanterelles sometimes require a bit of cleaning before use. Depending on where they were found, chanterelles may be firm, dry and clean, requiring no more than a gentle brushing to remove forest debris. But chanterelles found late in the season are often more than a little muddy and require stronger measures. If your chanterelles are particularly dirty, rinse them quickly under cool running water, using a brush to help remove dirt or mud. Set them aside on paper towels or clean dish towels to drain before using. Only wash the amount of chanterelles that you plan to use immediately; wet mushrooms do not store well and will deteriorate rapidly.
I usually buy 3 – 4 lbs. of the mushroom and prepare the base of the Chanterelle mushroom soup to freeze into single servings containers. Add the last four ingredients as needed for the serving size. This way, I enjoy Chanterelles year-round.
Chanterelle mushrooms are high in vitamin D2, which helps the body absorb calcium, very high in potassium, and hold significant amounts of protein, vitamin A, iron, chromium and eight essential amino acids.
Fun facts: Mushrooms are a fungi, not a plant. Freshly-picked chanterelles will smell like apricots. Chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream.
Chanterelle Mushroom SoupPrint Recipe
- 4 Tbsp Butter
- 1 Cup Onion (Finely Chopped)
- 1 lb Chanterelle Mushrooms, coarsely chopped
- 2 Tbsp Flour ( 1/4 tsp Xantham gum for low carb or Keto)
- 2 Cups Chicken Broth
- 2 Cups Heavy Cream
- 1/2 tsp Salt
- 1/4 tsp White Pepper
- 2 Tbsp Madeira or Red Cooking Wine (omit for Keto)
- 1/4 Cup Parsley (Chopped)
Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often.
Add flour (or Xantham Gum for low carb) and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes.
Add half-and-half, salt and pepper and heat on low--just below a simmer--for 10 minutes. Add Madeira or a red cooking wine, stir and serve sprinkled with parsley.