Easy and healthy, a vegetarian creamy mushroom soup made with flavorful wild chanterelle mushrooms, finished with a light touch of cream and crispy brown butter sage.
Tough the recipe calls for a little heavy cream, this creamy mushroom soup is so silky and creamy that it doesn’t necessarily need the cream. You can substitute with a splash of coconut cream or milk instead, or leave it out altogether.
Absolutely wonderful as a vegetarian soup, rich, meaty and earthy from wild chanterelles.
Because this the season for chanterelles you guys!
However, you can definitely make this earthy soup with whatever mushrooms you have available, and even add some roasted chicken, pan seared chorizo or leftover ricotta meatballs on top If you wanted to.
Variations on this creamy mushroom soup include:
- wild rice
If you wanted to get all festive, a pinch of truffle salt or truffle oil at the end would be really nice as well!
Easy and healthy, a vegetarian creamy mushroom soup made with flavorful wild chanterelle mushrooms, and finished with a light touch of cream and crispy sage.
- 2 lb chanterelle mushrooms
- 1 small onion diced
- 2 tbsp extra virgin olive oil
- 5 cloves garlic minced
- 6 sprigs thyme leaves only
- 5 sprigs sage
- 1/2 tsp sea salt + more to taste
- 1 qt water or vegetable stock
- 1/4 c heavy cream or coconut cream optional
- 2 tbsp salted butter organic
In a medium soup pot on low flame add the olive oil and the onion. Saute with a pinch of sea salt until they start to get some color around the edges, making sure not to burn them.
Add the minced garlic and give it a good stir. Cook 30 seconds then add the chanterelle mushrooms and toss to coat. Saute together for about 5 minutes until the mushrooms start to wilt. Reserve about 1 cup of the mixture for garnish. ( Alternately you could reserve about 1/4 lb of the fresh chanterelles and pan sear them with a little olive oil and a pinch of sea salt just before serving.)
Add the water to the soup pot together with the thyme, 1 sprig of sage and the sea salt and bring to a simmer. Cook together at a gentle boil for 10 minutes.
Using a hand held immersion blender carefully puree the soup until smooth. Stir in the heavy cream and remove from flame. Adjust seasonings to your taste with more seas salt.
Meanwhile in a separate skillet melt the butter and add the remaining sage leaves. Cook together until the butter browns and the sage is crispy.
Serve the creamy chanterelle mushroom soup with the reserved chanterelles on top, sprinkled with the crispy sage and a light drizzle of extra virgin olive oil.