Wild Chanterelle Mushroom Soup

Wild Chanterelle Mushroom Soup

Easy and healthy, a vegetarian cream of mushroom soup made with flavorful wild chanterells, a touch of cashew cream and crispy sage.

Course Soup

Cuisine Italian

Keyword chanterelle mushroom soup, mushroom soup

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 281kcal

Author Florentina

Ingredients

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 cashew cream (or coconut cream -optional)
2 tbsp olive oil (or dairy-free butter)

Instructions

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.
2 tbsp extra virgin olive oil, 1 small onion or leek
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.)
5 cloves garlic, 2 lb chanterelle mushrooms
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.
1 qt water or vegetable stock, 6 sprigs thyme
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. (For the silkiest result you a powerful stand blender instead and carefully work in batches on the hot liquid setting)
1/4 cup cashew cream
Meanwhile in a separate skillet melt the butter or olive oil and add the remaining sage leaves. Cook together until the sage is crispy and butter is golden brown.
5 sprigs sage, 2 tbsp olive oil
Adjust seasonings and serve the soup with the reserved chanterelles on top, sprinkled with the crispy sage and a light drizzle of extra virgin olive oil.
1/2 tsp sea salt

Nutrition