Easy, healthy and vegan, this creamy chanterelle mushroom soup recipe is the best I’ve had, made with flavorful golden wild chanterelles, finished with a light touch of coconut cream and crispy sage.
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.