Creamy Chanterelle Soup Recipe
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta August 5, 2017 Last updated on February 2, 2025 Marta August 5, 2017 Last updated on February 2, 2025 There is nothing quite like a warm soup to lift your spirits, especially when it’s a rich and comforting creamy chanterelle soup. This delightful dish showcases the earthy flavours of chanterelle mushrooms, making it a perfect choice for both seasoned mushroom enthusiasts and those new to these culinary gems. Whether you’re seeking a hearty meal for a chilly evening or a sophisticated starter for a dinner party, this creamy chanterelle soup will surely impress. Join us as we explore how to whip up this deliciously velvety creation that will have everyone coming back for seconds! Creamy Chanterelle Soup No ratings yet Prep Time 40 minutes Total Time 40 minutes Course Starter Servings 4 people EQUIPMENT INGREDIENTS 1 l broth vegetable or beef350 g chanterelle clean & chopped200 ml crème fraîche2 onions chopped1 garlic minced0,5 bunch parsley chopped1 tbsp flour1 tbsp oilsalt & papper 1 l broth vegetable or beef 350 g chanterelle clean & chopped 200 ml crème fraîche 2 onions chopped 1 garlic minced 0,5 bunch parsley chopped 1 tbsp flour 1 tbsp oil salt & papper INSTRUCTIONS Preheat a medium pot with oil. Add chopped mushrooms and fry them on low heat for about 3-4 minutes.Add chopped onion and flour and stir for 3 minutes.Add beef broth and leave cooking for 10 minutes.Add salt, pepper, and garlic, and cook without a lid for 20 min on medium heat.Stir in crème fraîche. Serve with chopped parsley. Preheat a medium pot with oil. Add chopped mushrooms and fry them on low heat for about 3-4 minutes. Preheat a medium pot with oil. Add chopped mushrooms and fry them on low heat for about 3-4 minutes. Add chopped onion and flour and stir for 3 minutes. Add chopped onion and flour and stir for 3 minutes. Add beef broth and leave cooking for 10 minutes. Add beef broth and leave cooking for 10 minutes. Add salt, pepper, and garlic, and cook without a lid for 20 min on medium heat. Add salt, pepper, and garlic, and cook without a lid for 20 min on medium heat. Stir in crème fraîche. Serve with chopped parsley. Stir in crème fraîche. Serve with chopped parsley. I love how German restaurants offer seasonal dishes. The Germans start eating chanterelle as soon as the white asparagus time is over – and that’s in many possible combinations. My grandmother couldn’t imagine cooking a soup without cream – lucky me! Therefore, I love all creamy soups. Even a tiny amount of cream in a soup can improve its flavour significantly. Chanterelle can be served as a vegetarian dish with Knödel, pork chops, and Spätzle in a salad or as a soup. If I had to decide what combination is my favourite, I couldn’t. They are one of my favourite mushrooms: I can eat anything with them. For the beginning of the chanterelle season, I decided to share my favourite chanterelle soup, which is very creamy and tasty. Go ahead and try it this summer! Creamy Soups to Enjoy this Season Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.