Cream of Chanterelle Soup

Cream of Chanterelles

I may be at the end of the mofo challenge, but I hope I’m not at the end of chanterelle season. I’ve been welcoming fall by making a lot of soup lately. I found a chanterelle soup recipe online by the mycological society and have been wanting to give it a try. It takes a lot of time, so I’m glad my chanterelles can survive the fridge for a week (in a paper bag with a damp bar towel tucking them in). The soup requires me to make a mushroom stock that’s pretty rich. It broke my heart to strain out the mushrooms after the stock making, they are so precious to me. So step one took about an hour. Then following the recipe, it was at least another hour before the soup was ready. I ended up making the stock one day and the soup a few days later and it worked out fine. I used earth balance instead of butter in the recipe and soy milk instead of the cream.

The soup came out earthy and rich. I ended up using a little more flour in the roux and didn’t puree the soup. I think it could use more sauteed chanterelles in the soup and probably a little more soy milk (or soy creamer). I think cashew milk would be really tasty in it. I love chanterelles in every way that I have tried them so far. I’m sure you could use this recipe and use any kind of mushroom you have available.

3 Responses to “Cream of Chanterelle Soup”

  1. Jeni Treehugger Says:

    Woah! What a lovely looking soup!

  2. Becca Says:

    Mmmmmm. I bet if I liked mushrooms I would love this soup. It looks super creamy and mushroomy.

  3. Traci Says:

    mm… that definitely looks worth the time!

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