This is a recipe I created from my brain. Use it or tweak it to make it your own!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pour vegetable broth into a large pot; bring to a simmer over medium heat.

  • Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.

  • Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.

  • Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.

  • Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.

Cook's Note:

Substitute veal or chicken broth for the vegetable broth if desired.

Nutrition Facts

571.4 calories; protein 6.6g 13% DV; carbohydrates 20.4g 7% DV; fat 53g 82% DV; cholesterol 176.5mg 59% DV; sodium 588.6mg 24% DV. Full Nutrition