Krem z Kurek
Cream of Chanterelle Soup
Oh, chanterelles. It’s no wonder they get labelled as “the gold of the forest” – they’re so small and precious.
Some believe that brewing a soup would be a waste of such a fine ingredient. But if you’re a prolific forager ( or if you have a generous one in your social circle), you may want to reconsider.
For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
Wild mushrooms taste best when fresh, so after a successful mushroom hunt, one needs to act without delay.
Some chanterelles will get sautéed and added to veggies, eggs or other dishes. A portion will turn into a fragrant creamy sauce. But what about the rest?
Any excess can be dried, frozen, fermented or pickled. But here’s another inspiring idea –
cream of chanterelles. It’s a rich, thick and creamy soup, with a touch of nutmeg and fresh rosemary. Perfect for warming up on a chilly September evening.
Do you need any special ingredients or equipment?
Ingredient-wise, fresh chanterelles will be the trickiest ingredient to find. Feel free to replace them with another type of wild (or not-so-wild) mushroom. I often swap them for porcinis (borowik) or bay boletes (podgrzybek).
In addition, you’ll need a rich broth – either vegetable or meat-based, that’s up to you. I brew a large batch at home every week, reducing it significantly to concentrate the flavour. But a high-quality store-bought product will work for this recipe as well.
As for equipment, you’ll need:
- large deep pot, ideally heavy-bottomed (with a lid).
- immersion blender. With a regular (standing) blender, you’ll have more cleaning-up to do afterwards.
How to serve it?
In this recipe, Cream of Chanterelles is served with a drizzle of heavy cream. But of course, it’s just a suggestion. Here are some alternatives:
- croutons or soup pearls
- cooked grains, such as barley or millet
- slices of fresh bread. Even better – with garlic butter
- kluski, pasta or noodles of your choice
Recipe: step by step
Cream of Chanterelle Soup
- 2 tablespoons (30 ml) butter
- 1 medium onion (4 oz, 120 g), finely diced
- 2 cloves garlic; sliced
- 1 lb (≈ 450 g) fresh chanterelles; cleaned and roughly chopped, see notes
- 2 medium carrots; peeled and diced
- 1 celery stalk, diced
- 3 medium potatoes; peeled and diced
- 2 sprigs rosemary; leaves finely chopped, can be replaced with thyme
- 2.5 cups (≈ 600 ml) vegetable broth; ideally homemade
- 1 teaspoon nutmeg; ground
- ½ teaspoon smoked paprika powder; optional
- 2 pinches salt
- 1 pinch black pepper, freshly ground
- 4 tablespoons heavy cream (60 ml)
- 1 tablespoon fresh parsley leaves, chopped; for sprinkling (optional)
- Heat butter in a large deep pot over medium heat. Add finely diced onion and sliced garlic and cook until soft and translucent, stirring occasionally.
- Add chanterelles, carrots and celery. Continue cooking for a further 10 minutes or so, until the excess liquid (released from the mushrooms) evaporates completely. Do monitor the heat - if it browns too quickly, reduce the heat.
- (optional) If you plan to use a few chanterelles as a garnish, now it’s a good time to “fish them out” and set aside for later.
- Add diced potatoes and rosemary leaves. Pour in vegetable stock, cover with a lid and cook for 15-20 minutes over medium heat, until potatoes have softened. Take off the heat and blend with an immersion blender until completely smooth.
- Season with nutmeg, smoked paprika, salt and pepper. Stir and cook for an additional minute or two.
- Pour into soup bowls, drizzle with heavy cream and garnish with leftover chanterelles (optional step: for more crispiness, fry them up on a small frying pan with a touch of butter). Serve immediately with croutons, soup pearls or another topping of your choice.
- Drop chanterelles into a bowl, add a tablespoon of table salt. Pour in boiling water, stir well and set aside for 2-3 minutes. Mushrooms will float to the top, while the dirt will collect at the bottom.
- Carefully retrieve clean chanterelles with a slotted spoon. Repeat the rinsing process on the more stubborn mushrooms (if necessary). Dry with paper towels or in a salad spinner.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 427mgCarbohydrates: 52gFiber: 6gSugar: 9gProtein: 11g
Pronunciation & More
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