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This is a lovely French version of cream of mushroom soup using chanterelles, which can be a bit pricey, so if you find wild ones while foraging, use them with this recipe! Serve with croutons or crostini.


Recipe Summary

15 mins
35 mins
10 mins
1 hr
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.

  • Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.

  • Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.

  • Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

Cook's Notes:

This recipe will actually work with any mushroom!

Swap the half-and-half with coconut cream and you'll have a vegan version.

Nutrition Facts

242 calories; protein 4.9g; carbohydrates 18.8g; fat 16.9g; cholesterol 42.5mg; sodium 840.6mg. Full Nutrition