Creamy chanterelle soup

Mushroom season! I used to really hate mushrooms, but recently I have been letting them into my kitchen to give them a second chance. First, I got my hands on some chanterelles and turned them into this amazing, creamy and thick soup – perfect for these cold September evenings. I hope even mushroom haters try out this soup!

Creamy chanterelle soup

1 l chanterelles
2 potatoes
1 carrot
1/2 big onion
2 cloves garlic
150 ml plant-based cream
1 l veggie or mushroom stock
1 tbsp flour*

Chop up the carrot and potatoes into cubes. Mince onion and garlic. Tear up the chanterelles into smaller chunks.
Add the potatoes, carrot and stock to a pot and simmer until they get soft.
In a pan, fry the onion and garlic until they get translucent. Then, add the chanterelles and saute them for 5 minutes.
When potatoes and carrots are done, add sauted chanterelles and plant-based cream to the pot.
Mix the flour with a few tablespoons of warm water. Pour this mixture into the pot and mix until the soup thickens.
Add salt and freshly ground pepper.

*For gluten free, use cornstarch.

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