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    Home » Recipes

    Published: Aug 19, 2019 · Updated: Oct 13, 2019 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Creamy Chanterelle Soup

    Jump to Recipe 16 Comments Share Pin Save Saved!

    Our vegan Creamy Chanterelle Soup recipe couldn’t be more simple - it also couldn’t be more tasty! Hearty, savoury, subtly sweet and full of wild mushroom flavour.

    Two bowls of creamy chanterelle soup, and some slices of bread.

    6 Reasons to make this Creamy Chanterelle Soup

    We love this vegan Creamy Chanterelle Soup recipe because it’s

    • Quick & easy - ready in 15 minutes
    • Simple - the few ingredients let the chanterelle mushrooms shine
    • Super creamy and rich!
    • Full of wild mushroom flavour
    • Comforting
    • Amazingly tasty!
    Two bowls of soup, fresh mushrooms and some sage, arranged on a wooden table.

    Creamy dreamy

    The flavour of the chanterelle mushroom is unique among wild mushrooms, and stands out just like its appearance. When blended, this mushroom really shows off its potential. Coconut milk delivers a whole lot of creaminess while onion, garlic, some herbs and veg stock provide some savoury support.

    Wild mushroom cream soup is a true delicacy. We love the simplicity of this recipe. When we come back from a cool and misty morning of mushroom picking in the woods, what we need is to recharge and warm our bodies. We don’t want to spend hours following a complicated recipe. This creamy mushroom soup comes together quickly and is the perfect warm treat!

    A spoonful of creamy chanterelle soup with a small, whole mushroom on top is lifted from a bowl of soup, around which are lying some fresh herbs.

    Serve with bread

    We love to serve it with our homemade, super wholesome Super Seedy Sourdough Bread. A bit of bread also serves perfectly to wipe out the last bits of soup from the plate - you don’t want to waste a single drop of this delicious soup 😉 We prefer dark rye bread for its rich, wholesome flavour. It adds its strong flavour and firm texture to the meal, but without masking the creamy chanterelle flavour. A perfect match!

    Top down view of the dining table with two bowls of soup, some bread, two spoons and some herbs and fresh chanterelles around the bowls.

    Vegan Chanterelle Recipes

    If you have ever had a mushroom cream soup and liked it, you need to try this recipe! Our Creamy Chanterelle Soup is probably the best mushroom soup I’ve ever eaten. But it’s so simple and easy! Or, if you are simply looking for chanterelle recipes, this one is a must try!

    A bowl of creamy chanterelle soup, decorated with a swirl of coconut milk, some fresh herbs and whole cooked chanterelles.
    Top down view of a spoonful of creamy mushroom soup with a whole cooked chanterelle mushroom and finely chopped herbs floating on top.

    Here are some other vegan chanterelle recipes we also love:

    Wild Chanterelle Mushroom Goulash
    Chanterelle Ravioli
    Vegan Chanterelle Risotto

    📖 Recipe

    Two bowls of chanterelle soup decorated with a swirl of coconut cream and fresh herbs

    Creamy Chanterelle Soup

    by Sophie & Paul
    5 from 15 votes
    Fry, boil, blend - so quick, so creamy, so mushroomy... and SO delicious!
    Print Pin Save Saved!
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Makes: 2 servings
    Course: Soup
    Cuisine: Austrian, Vegan

    Ingredients
     

    • 1 cup chanterelles chopped, densely packed
    • 1 onion finely chopped
    • 2 cloves garlic chopped
    • 1 can coconut milk
    • 1 tsp fresh sage chopped
    • 1 tsp fresh thyme chopped
    • 1 cup water
    • 1 tsp stock powder or bouillon

    For serving

    • Salt & black pepper to taste

    Instructions
     

    • In a saucepan, fry onions in olive oil until translucent and beginning to brown. Stir frequently.
    • Add chanterelles and cook, until they have shrunk to about half the size. If they don’t give off at least some liquid, add a splash of water.
    • Add herbs and garlic, keep frying for another two minutes. If you want to use some whole mushrooms as garnish, take them out now.
    • Add stock powder, water and coconut milk. Bring to a boil.
    • Blend the soup using a stick blender, until smooth and only small mushroom bits remain.
    • Serve with swirl of coconut milk, a sprinkle of extra herbs and some bread on the side.

    Notes

    If you haven't got fresh herbs available, use dried herbs.
    When chanterelles are stored for a few days, they get a bit dry. We found that adding a splash of water when cooking helps to extract more flavour out of slightly dry mushrooms.
    This recipe also works for other edible wild mushrooms you might have found.

    Nutrition

    Calories: 417kcal | Carbohydrates: 14g | Protein: 5g | Fat: 41g | Saturated Fat: 36g | Cholesterol: 1mg | Sodium: 296mg | Potassium: 637mg | Fiber: 2g | Sugar: 3g | Vitamin C: 8mg | Calcium: 59mg | Iron: 7mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!

    Happy cooking, and enjoy your creamy chanterelle soup! 😉

    Paul and Sophie

    « Vegan Apricot Dumplings - Marillenknödel
    Vegan Chanterelle Risotto »

    Reader Interactions

    Comments

      5 from 15 votes (10 ratings without comment)

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      Recipe Rating




    1. Jill says

      November 10, 2024 at 3:29 am

      Made your yummy chanterelle mushroom soup, my husband loves to harvest mushrooms, but not so keen on eating. Used walla onions, couple pounds of chanterelles, coconut milk w cream. We had some homemade croutons on top. We both enjoyed.

      Reply
      • Sophie and Paul says

        November 26, 2024 at 1:33 pm

        So glad it was a hit Jill! You might also like our mushroom pate recipe if you have more foraged mushrooms to use.

        Reply
    2. Tatum says

      October 02, 2024 at 2:29 am

      10/10!!! So simple to make took me less than 15 mins and absolutely delicious! I drizzled a little olive oil over the top yum yum!

      Reply
      • Sophie and Paul says

        October 08, 2024 at 11:25 am

        Wahoo! Thanks for your amazing feedback Tatum 💚

        Reply
    3. Deborah Murphy says

      December 14, 2023 at 2:31 am

      5 stars
      So easy and yummy. I had found chanterelles at Costco and used them up. I added another bouillon cube and a tsp of Dijon. Excellent!!

      Reply
      • Sophie and Paul says

        December 15, 2023 at 11:04 am

        Thanks so mmuch for your lovely feedback Deborah. Great call on the addition of Dijon too, that sound delicious!

        Reply
    4. Cynthia Perry says

      July 29, 2023 at 9:11 pm

      5 stars
      I made this recipe the Chanterelle Mushroom soup ,it was excellent. Very good recipe.

      Reply
    5. Leigh says

      December 24, 2021 at 12:28 am

      5 stars
      Excellent! Made it as written (upped to serve 4) except we had coconut cream not milk, and more chanterelles to use up so total was 1 lb. It was pretty simple, and delicious. Will definitely make again.

      Reply
      • Sophie and Paul says

        December 24, 2021 at 3:28 pm

        So glad the chanterelle soup was a hit Leigh! We really appreciate your comment. Have a lovely day 🙂

        Reply
    6. Andy says

      October 20, 2021 at 3:58 pm

      5 stars
      Very tasty and easy! We used oat milk in place of coconut milk, and coriander in place of sage due to what we had on hand. Imagine that changed the flavor profile, but ours reminded us of a seafood bisque. We then added some corn and old bay to the leftovers. Very tasty indeed!

      Reply
      • Sophie and Paul says

        November 16, 2021 at 10:35 pm

        Thanks Andy, glad you enjoyed it! 🙂

        Reply
    7. Cheyenne says

      July 14, 2020 at 2:44 am

      5 stars
      Must try recipe. Taste absolutely delicious with Chanterelles! Now one of my favorite soups! Thanks for sharing!

      Question I had was about storing. Can this soup be freezed for later?

      Reply
      • Sophie and Paul says

        July 14, 2020 at 9:51 am

        Hey Cheyenne, so happy you enjoyed the chanterelle soup! 🙂 We can't wait to get our hands on some wild mushrooms again...
        The soup should freeze and thaw just fine! Great to enjoy on another day. Much love, Sophie & Paul

        Reply
    8. Anne says

      July 03, 2020 at 7:42 am

      Hello can i use cremini mushrooms for this recipe?

      Reply
      • Sophie and Paul says

        July 03, 2020 at 10:05 am

        Hi Anne,
        Yes any kind of mushrooms will work. The flavour will be a bit different as chanterelles are quite distinctive, but the soup will still be tasty!
        We hope you enjoy it, Sophie

        Reply
        • Anne says

          July 03, 2020 at 2:16 pm

          I made this soup with chanterelles today and it was amazing! Thank you for this recipe!!

          Reply

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