Creamy Chanterelle Mushroom Soup

 Creamy Chanterelle Mushroom Soup

4 servings


  • 700 g chanterelles, save 200 g for topping
  • 1 yellow onion
  • 2 cloves of garlic
  • 4 sprigs fresh thyme or 1/2 tsp dried
  • 3 dl white wine
  • 5 dl cream
  • 3 tablespoons of chanterelle or vegetable stock
  • 1 liter of water
  • 1 tablespoon butter
  • salt and pepper


  • chanterelles fried in butter (bread croutons or crispy bacon are also great alternatives as topping)



  1. Trim and cut the mushrooms into rough pieces. In a Dutch oven over medium heat, sweat the chanterelles without fat in a hot frying pan.
  2. When the liquid has evaporated, add the butter and saute for a few minutes.
  3. When the mushrooms have a nice color, set aside about 1/4 of the fried mushrooms for topping.
  4. Peel and chop the yellow onion and garlic. Chop the thyme.
  5. Add the onion, garlic and thyme to the Dutch oven and gently fry it together with the chanterelles until the onions has softened.
  6. Pour in the wine and bring to a boil and let it simmer for a minute.
  7. Add cream and fond. Let the soup simmer for 15–20 minutes. Mix the soup with a mixer. Taste with salt and pepper.
  8. Top the soup with fresh thyme and butter-fried chanterelles when serving.

Chanterelle in an enameled cast iron dutch oven

chanterelle and onion in an enameled cast iron dutch oven

chanterelle soup simmering in an enameled cast iron dutch oven

Crucible Cookware enameled cast iron dutch oven on the stove

chanterelle soup served

chanterelle soup


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