Chantarelle mushroom soup – creamy lunch
Ranging in color from yellow to deep orange, golden chanterelles are easy to spot. The stem is often the same color as the cap, or in some cases almost white to yellowish.
Due to chanterelle delicate flavor, which some describe as “mildly peppery”, they are great in soups, stews, and sauces and pair well with the herbs like thyme and garlic.
Chantarelle mushroom soup
Who doesn’t love a warm bowl of a creamy soup? This chanterelle mushroom soup is a great way to stretch their flavor and “mildly peppery” taste. This healthy soup It is pretty similar to a stew.
Preparation: 20 min
Cooking: 45 min
Difficulty: medium
Servings: 4
Ingredients:
500 g chanterelle mushrooms, cleaned and finely chopped
5 larger potatoes, diced
2 large shallots, finely chopped
3 cloves of garlic, finely chopped
3 springs of fresh parsley
1 teaspoon of thyme
1 bay leaf
1 tablespoon olive oil
1,5 l water
salt and pepper to taste
Preparation:
Clean the chanterelles, wash them well under running water and dry them with a paper towel.
Leave the smaller chanterelles whole and cut the larger ones. Heat oil in a large soup pot over medium high heat. Add chopped shallots and sauté for about 5 minutes stirring occasionally.
Add the chanterelle mushrooms and cook them, stirring occasionally, until they release water. Then add the garlic, potatoes, thyme, bay leaf, salt, papper and cook for about 2 more minutes. Pour over the water and cook the soup over medium heat for 20 minutes.
At the end of cooking, add finely chopped parsley to the soup. Cook for another 5 minutes. Mash some potatoes to thicken the soup. Serve the soup warm with a healthy pinch or two of minced parsley and plant-based yogurt.
Mash some potatoes to thicken the soup- the starch in potatoes makes it an excellent natural thickener. In this way we get the desired thickness without using flour as a thickener and the soup remains gluten-free.