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

Creamy Chanterelle Soup

Fry, boil, blend - so quick, so creamy, so mushroomy... and SO delicious!
Course Soup
Cuisine Austrian, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people (as main course)
Calories 417kcal


  • 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


  • 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.


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.


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