Chanterelle Soup Recipe - Creamy Chanterelle Soup | Hank Shaw (2024)

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4.79 from 65 votes

By Hank Shaw

July 21, 2014 | Updated November 02, 2020


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Chanterelle Soup Recipe - Creamy Chanterelle Soup | Hank Shaw (2)

If Porcini are the kings of the mushroom world, chanterelles are its queen.

There are several varieties of chanterelle, ranging from the white to the cinnabar to the various yellow ones.Golden chanterellesare the most common variety of chanterelle here in the West, and those in the Pacific Northwest can start getting them in July. Here they don’t really pop until October, although you can go up to Humboldt and dodge the pot farmers for them in September.

Golden chanterelles are far less meaty and are more delicate than porcini, or really most any other common edible mushroom. Chanterelles taste floral and smell fruity, although I could not quite pick up the apricot notes many say golden chanterelles possess.

To me, chanterelles are less of a beef-venison-duck mushroom than a wild boar-pheasant-fish mushroom. Think white wine instead of red.

When cooking withmushrooms in general — and golden chanterelles in specific — lean towards butter as a cooking medium. Mushrooms enjoya bath in butter far more than they do a dip in any other sort of fat or oil. I defy you to not swoon when you smell chanterelles, garlic and baconsizzling in a pan of hot butter.

Butter is nice, but butter and cream are better. This chanterelle soup is an ode to the grand master of classic French cooking, Auguste Escoffier and his culinary bible, Le Guide Culinaire— it is, in essence, a cream of mushroom soup.

Butthis ain’t your mama’s cream of mushroom soup, folks. No packets here, no cans, either. This is the real deal.Remember how the wickedchef in the movie “Ratatouille” rolled his eyes back in his head when he tasted Remy’s soup? This is that kind of soup. And this is about as classic French as it gets.

Chanterelle Soup Recipe - Creamy Chanterelle Soup | Hank Shaw (3)

This is,dear readers, theSexiest Soup in the World: Escoffier’s Cream of Chanterelle Soup.

The flavor hammers you with chanterelle’s beguiling flavor, backed with a whiff of saffron, the creamy mouthfeel of a classic veloute (stock whisked with a blond roux), and a slightly slu*tty wink from the dash of Armagnac I put in, all given added heft from a liaison of cream and egg yolks. Folks, this is what you want to eat right before a romp with Bella— fleas be damned.

Chanterelle Soup Recipe - Creamy Chanterelle Soup | Hank Shaw (4)

Veloute, you say? Liaison? If you’ve dusted off your Mastering the Art of French Cooking,you may have recently been reminded of these terms, or if you are classically trained you may be having flashbacks.

Veloute (vel-oo-TAY), is easy. It’s a mixture of hot stock and a roux made from equal parts flour and butter. You must whisk in the stock to get the mixture to set correctly, which, when it does, makes a broth that looks like liquid satin.

Chanterelle Soup Recipe - Creamy Chanterelle Soup | Hank Shaw (5)

Liaison is a bit harder, but only a bit. It is an ancient method of thickening a soup, by adding a mixture of beaten egg yolks and cream (the Greeks make avgolemono by adding a mixture of egg yolks and lemon). The trick is to temper your eggs so they do not scramble, then never letting the soup boil after the liaison is added.

The result? Not just any old chanterelle soup. This is sex in a bowl.

Looking for more chanterelle recipes besides chanterelle soup? I make a mean chanterelle pasta, and an even better chanterelle risotto.

4.79 from 65 votes

Escoffier's Chanterelle Soup

This is my adaptation of Auguste Escoffier’s Veloute Agnes Sorel, from his classic Le Guide Culinaire. This is a rich, lovely mushroom soup that screams for Chardonnay — or at least some sort of full-bodied white that’s gone through malolactic fermentation. Maybe a Viognier. What makes this soup Escoffier is the fact that I am using a veloute (vel-oo-TAY), a mixture of a simple butter-flour roux and poultry stock. I am also putting the soup together the way Escoffier directs, although I leave the addition of a liaison of eggs and cream up to you. I like it.

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Course: Main Course, Soup

Cuisine: French

Servings: 6 people

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes



  • 6 cups chicken stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour


  • 1 pound fresh mushrooms, ideally chanterelles
  • 2 shallots, minced
  • 4 tablespoons unsalted butter
  • 3 egg yolks
  • 1/2 cup cream
  • 1 shot glass brandy
  • 1/4 teaspoon saffron
  • Salt to taste


  • Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown. Whisk the hot stock into the roux and let this simmer for 20 minutes, stirring often. You want it to slowly cook down by at about 1/4 and be silky looking.

  • While the veloute is simmering, make the mushroom base. Mince the mushrooms and shallots fine and sweat them in a saute pan over medium heat with a touch of salt. Cook, stirring often, until the shallots are translucent and the mushrooms give up their water.

  • Crumble the saffron into the brandy and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the brandy is nearly gone. Buzz the mushroom base into a puree in a food processor. OPTIONAL: If you want a truly refined French soup, push this puree through a fine-mesh strainer.

  • When the veloute is ready, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes. OPTIONAL: If you want a mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown.

  • Beat together the egg yolks and cream, then ladle — a little at a time — some soup base into the egg-cream mixture. This is called a liaison, and you are tempering the eggs with the hot stock slowly, so they do not congeal. Once you have 3 or 4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. Do not boil or it will break. OPTIONAL: Put this soup through the fine-mesh strainer again to remove any lumps and return to low heat.

  • To finish the soup, turn off the heat and whisk in the remaining butter. Serve with the seared mushrooms in the center, with crusty bread and white wine. Enjoy decadence.


If you can't find chanterelles, other shrooms I’d suggest would be, in order: porcini, morels, cremini, button. If you make this with another kind of mushroom and like it, definitely leave me a comment so I can give it a whirl.


Calories: 333kcal | Carbohydrates: 15g | Protein: 11g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 162mg | Sodium: 362mg | Potassium: 545mg | Fiber: 1g | Sugar: 6g | Vitamin A: 770IU | Vitamin C: 2.7mg | Calcium: 39mg | Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

Categorized as:
Featured, Foraging, French, Mushrooms, Spanish

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Read More About Me

Chanterelle Soup Recipe - Creamy Chanterelle Soup | Hank Shaw (2024)


What flavor goes with chanterelle? ›

This includes herbs like thyme, tarragon, sage, rosemary, tarragon, thyme, and chervil. Red meat can sometimes overpower the flavor of chanterelles, but fish, poultry, and pork are complementary. Roasted corn and mild goat cheese pair well with chanterelles. White wine and fruity reds are great beverage companions.

What can I do with soggy chanterelles? ›

If you are forced to cook with wet (heaven forbid) chanterelles, roasting away the water or cooking in a sauté pan until the moisture boils off, can be required if you end up with poorly prepped mushrooms.

Do chanterelles need to be cooked? ›

After trying many recipes, we still prefer to cook chanterelles by baking them for 20 minutes in chicken broth with coarsely chopped onions. Serve this over rice or pasta. Potatoes will overpower the chanterelle flavor, as will many other vegetables. Very few people eat chanterelles raw.

How do you use dehydrated chanterelles? ›

Suggested Uses: Soak, chop and sauté or roast to flavor soups, puréed soups, sauces, and stews.

What herb is best with chanterelles? ›

Chanterelles are best when shown on their own, such as in a sauté or a ragout, or as an accompaniment to main dishes like salmon or wild boar. Their firm texture and strong earthiness go well with herbs like sage, rosemary, tarragon, and thyme.

What month is best for chanterelles? ›

The ideal season for foraging chanterelles is from late spring to early autumn, depending on the region's climate. They flourish best after rainfall when the ground is moist and the temperatures are mild. While searching for chanterelles, it's essential to be cautious and ensure that you're picking the right mushroom.

Can you eat too many chanterelles? ›

If you're specifically worried about the *quantity* that you eat: Particularly with chanterelles, they contain a toxin called gyromitrin when raw. Consuming large amounts of raw chanterelles can lead to vomiting and headaches. However, cooking these mushrooms destroys the toxin, so they're safe when cooked.

Why are chanterelles so expensive? ›

The main reason for chanterelles' $224-per-pound price is that they're infamously difficult to cultivate. They mostly grow in the wild, meaning they must be foraged, and they require a period of heavy rainfall in a coniferous forest, followed by several days of continuous heat and high humidity.

Do you soak chanterelle before cooking? ›

Fill a colander with cold water and place the mushrooms in it. Rinse them briefly, ensuring that they are submerged for no more than a few seconds. The purpose of this brief rinse is to remove any remaining dirt or debris without saturating the mushrooms.

Do you eat chanterelle stems? ›

They're prized for their delicate flavor. Both the stems and caps are edible. Nutritionally, chanterelle mushrooms are high in fiber, and contain vitamin B and D–and some trace minerals, as well.

How long do chanterelles last in the fridge? ›

Refrigerate: You can store raw chanterelles in the refrigerator. Places the mushrooms in a paper bag or in a bowl loosely covered with a paper towel to let them breathe. They will last up to ten days in the refrigerator. If the chanterelles turn slimy, discard them.

What is the difference between chanterelle and false chanterelle? ›

Chanterelles have forked ridges (not true gills) that are light in color and kind of rubbery to the touch. False Chanterelles have forked orange gills that can be separated (they move when stroked and are deeper than those of true Chanterelles).

How long to soak dried chanterelle? ›

Add dried mushrooms and let soak for about 30 minutes to rehydrate mushrooms.

Is it better to dry or freeze chanterelles? ›

Add the mushrooms to the dry, hot skillet and cook, stirring or constantly tossing, until they release their juices and reabsorb them. This will take about 5 to 10 minutes. Remove the skillet from the heat and let the mushrooms cool for a few minutes. Transfer them to freezer bags or air-tight containers and freeze.

Can chanterelles be eaten raw? ›

Though not as common as some other mushroom varieties, dried and fresh chanterelle mushrooms can likely be found at many specialty stores, online retailers, and farmers' markets in your area. You can enjoy them raw or cooked, though most people prefer the flavor and texture of cooked chanterelle mushrooms.

What is the flavor profile of chanterelle? ›

A golden buttery yellow, chanterelle mushrooms are the most common edible wild mushroom around the globe. They have a very unique flavour compared to other mushrooms. Chanterelles are slightly fruity and can even have a hint of apricot or peach flavour, without the sweetness, of course.

What Flavours go with mushroom? ›

As you likely know, fresh mushrooms have a rich, umami flavor on their own. Here, I highlight it with a drizzle of tamari and tangy rice vinegar. Then, I punch things up with garlic and a shower of fresh tarragon. These basic ingredients combine to make the sautéed mushrooms wonderfully savory and complex.

What do cooked chanterelles taste like? ›

What do chanterelles taste like? The bright golden-brown color and wavy tops of chanterelle mushrooms make them stand out from the outset, but it's their flavor and texture that makes them so desirable to chefs. These delicate mushrooms have a peppery flavor that some people describe as lightly fruity.

What flavor are wild chanterelles? ›

Chanterelles are highly prized for their flavor, which is often described as a mix of fruity, nutty, and peppery notes with a mild and delicate aroma. They have a meaty texture that can hold up well in cooking.

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