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.
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!
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!
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!
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!
Here are some other vegan chanterelle recipes we also love:
Wild Chanterelle Mushroom Goulash
Chanterelle Ravioli
Vegan Chanterelle Risotto
📖 Recipe
Creamy Chanterelle Soup
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
Nutrition
This information is calculated per serving and is an estimate only.
Happy cooking, and enjoy your creamy chanterelle soup! 😉
Paul and Sophie
Jill says
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.
Sophie and Paul says
So glad it was a hit Jill! You might also like our mushroom pate recipe if you have more foraged mushrooms to use.
Tatum says
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!
Sophie and Paul says
Wahoo! Thanks for your amazing feedback Tatum 💚
Deborah Murphy says
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!!
Sophie and Paul says
Thanks so mmuch for your lovely feedback Deborah. Great call on the addition of Dijon too, that sound delicious!
Cynthia Perry says
I made this recipe the Chanterelle Mushroom soup ,it was excellent. Very good recipe.
Leigh says
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.
Sophie and Paul says
So glad the chanterelle soup was a hit Leigh! We really appreciate your comment. Have a lovely day 🙂
Andy says
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!
Sophie and Paul says
Thanks Andy, glad you enjoyed it! 🙂
Cheyenne says
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?
Sophie and Paul says
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
Anne says
Hello can i use cremini mushrooms for this recipe?
Sophie and Paul says
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
Anne says
I made this soup with chanterelles today and it was amazing! Thank you for this recipe!!