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Wild Chanterelle Mushroom Soup Recipe

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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.

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Ingredients

chantelle mushrooms onion or leek olive oil garlic sprigs thyme sprigs sage sea salt water or vegetable stock coconut cream butter or olive oil

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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.

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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.

Add the water to the soup pot together with the thyme, 1 sprig of sage and the sea salt and bring to a simmer.

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Using a hand held immersion blender carefully puree the soup until smooth.

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