home > recipes > meals / dishes > soups & salads > soups > vegetable > mushroom

Cream of Chanterelle Mushroom Soup

recipe at a glance
Rating: 5/5 5 stars
11 reviews

ready in: under 30 minutes
serves/makes:   4

recipe id: 29818
cook method: stovetop
Cream of Chanterelle Mushroom Soup Recipe
photo by: TMGraham
Click image to view    |    add your own photo

recipe tools

Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest


4 tablespoons butter
1/2 cup finely chopped onion
1 pound fresh chanterelle mushrooms, cleaned and coarsely chopped
2 tablespoons flour
2 cups chicken broth
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons Madeira wine
1/4 cup chopped fresh parsley


Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often.

Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes.

Add half-and-half, salt and pepper and heat on low--just below a simmer--for 10 minutes. Add Madeira, stir and serve sprinkled with parsley.

added by



646 calories, 27 grams fat, 96 grams carbohydrates, 18 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes

more recipes like cream of chanterelle mushroom soup

comments & reviews

number of 5 star votes on this recipe
number of 4 star votes on this recipe
number of 3 star votes on this recipe
number of 2 star votes on this recipe
number of 1 star votes on this recipe
number of unrated comments on this recipe2

Registered Member at CDKitchen.com

Member since: October 15, 2013
REVIEW: recipe rating
Costco had chanterelle mushrooms! I hadn't found them ANYWHERE until I looked there and couldn't wait to get home and try this recipe. This recipe is delicious! I didn't have madeira wine though and couldn't justify buying it just for this recipe. I did have marsala so I used that. I did the opposite of what Justine suggested and I substituted half of the half and half with cream for a richer soup. I can't thank you enough for this marvelous recipe. Now if I could just get chanterelles more readily I'd be one happy camper.

Guest at CDKitchen.com

REVIEW: recipe rating
It was very good, but I made a few changes. I did use fresh chanterelle mushrooms, but didn't have enough so I added some crimini mushrooms as well. Also, it seemed a little bland to me so I added a bit of bacon bits and a drizzle of truffle oil before serving.

Guest at CDKitchen.com

REVIEW: recipe rating
If you get a chance to have fresh chanterelles I highly recommend trying this recipe. I can rarely get my hands on them but I did finally and had this recipe ready to go. We loved it. All the other reviews are dead on about it being amazing.

Guest at CDKitchen.com
Dec 10, 2012

This is a decent recipe but not amazing. I recommend substituting one cup of the half and half with milk and adding an extra splash of Madeira. I substituted the madeira with marsala which worked out great. I used fresh picked chanterelles, which were good but a bit slippery. I think they may have a better flavor if I sweat some of the liquid out, which I will try next time. I also think the recipe needs something else beside the Madeira to flavor the creamy soup. Maybe would have been better with a homemade chicken stock versus store bought. Maybe a little garlic and nutmeg would be good.

Registered Member at CDKitchen.com

Member since: November 25, 2012
REVIEW: recipe rating
Loved this recipe! Easy and so delicious. Great way to use my extra Chanterelles.

Guest at CDKitchen.com

REVIEW: recipe rating
I subbed shallots for the onion, used cream sherry in place of the Maderia, and I pureed the soup. It was fantastic! It give the soup a velvety mouthfeel. Great recipe that lends itself well to substitutions.

Guest at CDKitchen.com

REVIEW: recipe rating
Absolutely LOVED this soup! I didn't have any madeira wine so just used white grape juice and it was absolutely delicious! Even my 20mth old son ate it! :)

Guest at CDKitchen.com

REVIEW: recipe rating
DELICIOUS! I made this tonight for us and a guest. Wow! No regrets. We added a dash of Pepper Plant to our bowls cuz' we like spice...but dinner would have been delicious without the Pepper Plant. I will make this again, real soon!!!

Guest at CDKitchen.com

REVIEW: recipe rating
The reviews of this recipe are so right on! Instead of 'stock', we had left-over juices from processing our coarsely chopped freshly picked chanterelles for a few minutes in a buttered or olive oiled hot frying pan; before cooling, vacuum packing and freezing. They are full of water! I used these concentrated mushroom-flavored juices in place of stock in my soup. I too used no-fat cream (don't tell my husband because he would holler if he knew, which he didn't). This is a wonderful soup hot, cool, or second day rewarmed.

Guest at CDKitchen.com

REVIEW: recipe rating
We are finding nice chanterelles this fall in Alaska. I made this soup using vegetable broth instead of chicken and fat free 1/2 & 1/2. It was one of the best soups I have ever made. We also have a wonderful mushroom called the "Hedgehog"> I used them in this recipe with very good results. I highly recommend this recipe>
David Athearn
Juneau, Alaska

Guest at CDKitchen.com

REVIEW: recipe rating
This was a delicious soup that may taste even better tomorrow.

Guest at CDKitchen.com
Sep 12, 2007

Guest Foodie
Nice presentation. Rich flavor and aroma. Offered a quick, simple and quality end-use of the local chanterelle offerings.