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.
The perfect fall soup: rich, meaty, earthy and comforting.
Because this the season for wild chanterelles and lots of soups!
Who doesn’t love a warm bowl of soup on a chilly autumn day, all wrapped up in your favorite sweater, right ?!
Good news is that you won’t need any heavy cream here at all, dairy and gluten free my friends, a splash of coconut cream will suffice or leave it out completely If you want.
I mean you are free to go down the cream and butter road, but I vote plant based because it is already perfect.
I used to be the #1 fan of crispy sage leaves in butter but since I switched to everything olive oil I honestly don’t even miss it.
There’s so much beautiful floral flavor happening here, and the natural creaminess of the chanterelle mushrooms is really shining through.
You could start with a base of leeks or onion, really, whatever you have on hand. And If you wanted to get all festive for the Holidays, a pinch of truffle salt or truffle oil at the end would be a really exquisite touch. Don’t go crazy with that stuff tough or you’ll ruin a perfect thing.
You can expect to see this soup at our Friendsgiving and Christmas dinner at the shack, because this the time I splurge on all my extended family 😉
Wild Chanterelle Mushroom Soup Recipe
- 2 lb chanterelle mushrooms
- 1 small onion or leek -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 cup coconut cream (optional)
- 2 tbsp organic butter or olive oil
- 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 cream and remove from flame. Adjust seasonings to your taste with more sea salt.
- Meanwhile in a separate skillet melt the butter ( or olive oil to keep it vegan) and add the remaining sage leaves. Cook together until the sage is crispy and butter is golden brown.
- Serve the soup with the reserved chanterelles on top, sprinkled with the crispy sage and a light drizzle of extra virgin olive oil.