Winter chanterelle soup is as comforting as it is delicious, offering a rich and earthy flavour that captures the essence of the season. This soup is the perfect antidote to cold winter days, providing warmth and nourishment with every spoonful.
It’s dark and raining, you have been out all day and you return with a basket full of delicious Winter Chanterelles. Only one thing can save us if the heinz soup adverts are to be believed and that is well, soup.
Creating a soup that highlights the delicate flavour of winter chanterelles requires careful attention to detail. Too often, mushroom soups can become bland or overly creamy, masking the natural taste of the mushrooms. Our recipe ensures that the unique flavour of winter chanterelles shines through, creating a balanced and satisfying dish.
This recipe for winter chanterelle soup will quickly become a favourite in your household. Using fresh, seasonal mushrooms, this soup is not only delicious but also showcases the bounty of the winter months. The earthy, slightly peppery notes of the chanterelles pair perfectly with a creamy, savoury broth, making this soup a true winter delight.
This soup is rich and creamy and will act like a blanket for you as the evenings darken and the temperature drops off. Really quick and simple to make and it can be done in 40 minutes. I find its best made as soon as you’re in from your foraging, slurping a cup of tea as you go to get yourself warm slowly.
Click here to see our full identification guide on foraging winter chanterelle mushrooms
Ingredients for this Winter Chanterelle Soup:
- 250 grams of chanterelles chopped
- 1 large onion finely chopped or grated
- 2 cloves garlic chopped
- 3 tbsp of cream or coconut cream
- 100mls of white wine/ water
- 1 tsp fresh sage chopped ( save some whole leaves for garnish)
- 1 tsp fresh thyme chopped
- 300ml boiling water for the stock
- 1 Stock cube
- Salt and pepper to taste
- Optional a little grate of nutmeg
Method for cooking Winter Chanterelle Soup:
- Slice your onions and heat olive oil in a medium saucepan then fry the onions on a medium high heat until they are soft and beginning to caramelize. Make sure you are stirring regularly to ensure you don’t get any onions catching and burning in the pan.
- Add your roughly chopped chanterelles and your garlic and cook them for about 3-5 minutes or until they are half the size. Then add a splash of white wine or water and allow to cook for a further couple of minutes. Add the thyme and sage now but keep a little back for garnish
- Mix the stock cube with your boiling water and stir it into the onions and mushrooms then add your cream or coconut cream and bring to a gentle simmer for 5 more minutes. Make sure to keep some cream back to drizzle over the top of the soup.
- Then stick blend the soup to a fine and thick consistency making sure that all the onion and mushroom is blended evenly. Now season with salt and pepper to taste.
Garnishes:
If you wanted to make your soup look instagram ready I would definitely garnish it well!
You could keep back some whole chanterelles and fry them in a little oil in a frying pan until slightly crispy then top your soup with them. I would also recommend getting some whole sage leaves in there as well so they crisp nicely. These are always a treat.
Place the mushrooms and sage artistically in the centre of the soup and then swirl with cream and season with a grate of nutmeg, black pepper and plenty of good quality salt.
