Chanterelle Mushroom Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 101.8
  • Total Fat: 6.4 g
  • Cholesterol: 5.8 mg
  • Sodium: 813.1 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.6 g

View full nutritional breakdown of Chanterelle Mushroom Soup calories by ingredient
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This could be made using any wild or button mushrooms This could be made using any wild or button mushrooms
Number of Servings: 10


    3-4 cups Chanterelles mushroom,chopped (6-8 ozs)
    1 Tb butter to sauté after drying frying

    1-2 Tb Coconut oil (Olive oil or butter) to Sautéed
    2 large onions, chopped
    Several cloves garlic, chopped

    2 TB coconut oil, butter or olive oil.
    1/2 cup (+/-) Channa (garbanzo flour, Gluten free) or Emmer, Kamut or other flour)
    Stock as needed (boiled the skins of the onion and garlic for an instant and tasty stock)
    1 TB Pasilla chile powder (or New Mexican or Ancho)
    1 TB smoked Paprika
    2 TB Tamari
    2 Tb miso (optional)
    1/3 cup half & half. (optional)


For variety, try different seasoning, or just salt and pepper.

I like to serve the soup with quesadillas or corn bread.


Heat stock water to near boiling, or fill the teapot and put on a back burner for the gravy.

Clean and chop Chanterelles into bit sized pieces.

Dry fry the Chanterelles over medium high heat, stirring regularly, as the mushroom releases moisture. With the liquid is evaporated, turn the heat down a bit, add 1 TB butter and continue frying till the mushrooms are just tender. Set aside in a mixing bowl.

In the same pan, fry the chopped onions and garlic in 1 Tb coconut or olive oil until soft and translucent. Set aside in the same bowl with the mushrooms.

In the same pan make the gravy: melt 2 Tb of coconut oil, butter, or olive oil. Slowly stir in about 1/2 cup of flour. For more flavor, try different flours, such as Kamut, Emmer, or Chana, (garbanzo flour, no gluten)

Cook a bit while continuing to stir, to toast the flour. Make sure all the flour is mixed into the oil and that there are no lumps.

Pour about 1/2 cup of hot stock or warer into the flour mixture and wait until the water is bubbling. Gently str the water and oil/flour mixture until stock is absorbed and NO lumps are remaining. Continue adding stock, letting it come back to a boil in the pan and then stirring into the flour mixture. The thinner the gravy becomes, the more liquid you can add each time. But make sure all lumps are gone before adding more liquid.

When the gravy is about soup consistency, add part of it to a blender bowl, with about 3/4th of the mushrooms, onions, and garlic. blend until mostly smooth and return to the gravy, with the rest of the mushrooms, onions and garlic.

Continue to simmer, while adding the spices - chile powder, smoked paprika and tamari.

Add about 1/4 to 1/2 cup of half and half for a richer soup, but it will still be quite creamy without it.

Taste for flavors.

Serving size: 1 cup. Serving 10 or more, depending on the amount of liquid used and thus the thickness of the soup.

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