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Cream of Chanterelle Mushroom Soup

recipe at a glance
Rating: 5/5 5 stars
12 reviews
2 comments

ready in: under 30 minutes
serves/makes:   4
  

recipe id: 29818
cook method: stovetop
Cream of Chanterelle Mushroom Soup Recipe
photo by: TMGraham
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ingredients

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

directions

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

PaulSr

nutrition

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)

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comments & reviews



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



Guest at CDKitchen.com




REVIEW: recipe rating
Hi,

I replaced the half and half by just 3.25% milk, White pepper by black pepper and didn't put wine and parsey, but at the end was more liquid probably but made a real good chanterelles broth. Thanks for the base recipe, first time doing soup with chanterelles, I will do it again.


Registered Member at CDKitchen.com
Member since:
Oct 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

Justine

COMMENT:
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:
Nov 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

Guest Foodie

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


Guest at CDKitchen.com




REVIEW: recipe rating
let me say as a young cook i went through 5 cook books and 2 websites to find something i can make with what I have, and this was my first find and might i say, my most tasty option