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+ servings

Wild Chanterelle Mushroom Soup Recipe

Easy and healthy, a vegetarian cream of mushroom soup made with flavorful wild chanterells, a touch of coconut cream and crispy sage.
Course Soup
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 281kcal
Author Florentina


  • 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.


Calories: 281kcal | Carbohydrates: 21g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Sodium: 325mg | Potassium: 1274mg | Fiber: 10g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 6.4mg | Calcium: 81mg | Iron: 8.9mg