Chanterelle Freezer Meals Mushrooms Soup

Winter Chanterelle Soup: The Best Of Freezer Meals For Cozy Nights

December 23, 2024 Master Canner

There’s something magical about chanterelle mushrooms and their close cousins – winter chanterelles. Maybe it’s their golden hue, their delicate earthy flavor, or the thrill of spotting them on a hike (foraging pros, we see you). Whatever the reason, chanterelles and winter chanterelles have an irresistible charm that makes them the star of many chanterelle recipes. In this recipe, they’re stepping into the spotlight in the form of a winter chanterelle soup that’s perfect for freezing.

Why is winter chanterelle mushroom soup the perfect freezer meal, you ask?

Let us set the scene: It’s a chilly evening, and you’re craving something warm, hearty, and indulgent. Instead of spending an hour in the kitchen, you simply grab your pre-made chanterelle soup from the freezer, heat it up, and voila — dinner is served. It’s a make-ahead meal convenience meets gourmet, and we are here to show you how to make it happen with our winter chanterelle mushroom soup recipe.

Why You’ll Love This Winter Chanterelle Soup

It’s a Time Saver: Make a big batch on Sunday, and you’ve got meals ready for weeks.
It’s a Crowd-Pleaser: Whether it’s a dinner party or a solo Netflix night, this yellow foot chanterelle mushroom soup hits the spot.
It’s Nutrient-Rich: Packed with veggies and the goodness of chanterelles, this soup is as healthy as it is delicious.

What is Winter Chanterelles?

Winter chanterelles are wild mushroom. Also known as yellowfoot chanterelle mushrooms (Craterellus tubaeformis), they are a close relative of the classic golden chanterelle. They are smaller, with a delicate, slender stem and a cap that ranges from golden brown to grayish hues. Their undersides feature ridges instead of gills, which is a common trait among chanterelle species.

These mushrooms are also called “winter chanterelles” because they are typically found in late autumn and early winter, thriving in damp, mossy forests.

winter chanterelles aka yellowfoot aka Craterellus tubaeformis Fungi that we picked in the forest

If you want to learn more about winter chanterelle mushrooms, here’s an excellent source to get you started: Mushroom Appreciation – Yellowfoot Chanterelle: Identification, Foraging, and Lookalikes

Substituting Winter Chanterelle Mushrooms

Yellow foot mushrooms (winter chanterelles) are a seasonal favorite, but if they are not in season or you’re unable to find them, fear not! There are several fantastic substitutes that mimic their delicate, earthy flavor and tender texture. These are our top picks:

Golden Chanterelles: The classic chanterelle variety offers a fruitier, apricot-like flavor and is an ideal swap if yellowfoot isn’t available.
Hedgehog Mushrooms: These mushrooms have a nutty, earthy flavor and firm texture, making them a close match to winter chanterelles in this chanterelle soup recipe.
White Chanterelles: A lighter-colored cousin to golden chanterelles, these mushrooms maintain a similar earthy depth and fruity aroma.
Black Trumpet Mushrooms (Horn of Plenty): Though darker in appearance, black trumpets share a comparable fruity and earthy taste, blending well in creamy soups.

Stick to these substitutions to preserve the soup’s unique flavor. Each option ensures your dish retains its signature mushroom flavor and remains a comforting, freezer friendly meal.

Pro Tips for the Best Chanterelle Mushroom Soup

Use Good Broth: First and foremost, good broth makes all the difference in your soup’s flavor. Homemade broth is not only super easy to make but also tastes so much better than store-bought ones. If you have the time, make your own—you’ll be amazed at how much it improves the soup.
Give It Time: Did you know that letting the soup sit for a couple of hours, or even overnight, makes it taste better? This gives the flavors time to blend and become richer. Unsurprisingly, this winter chanterelle soup tastes much better the next day than in the first hour after you make it.

Chanterelle soup stored in a freezer safe jar - your perfect make ahead meal, a.k.a. freezer meal

Freezing and Storage Tips

Portion Control: Freeze the soup in individual portions for easy reheating. Mason jars or silicone freezer bags work great.
Label It: Always label your containers with the date and contents.
Leave Room for Expansion: Liquid expands when frozen, so don’t fill your containers to the brim.

Chanterelle Soup Preparation Steps

Yellow foot chanterelle soup recipe ingredients

Winter Chanterelle Soup: Eat now of Freeze for Later

This winter chanterelle mushroom soup is the ultimate make-ahead meal. It features ingredients like fresh yellow foot chanterelle mushrooms, leeks, carrots, celery, shallots, garlic, and potatoes, combined with chicken broth, and fresh herbs like thyme. It’s rich, creamy, and perfect for freezing.

Prep Time: 20

Cook Time: 40

Ingredients

1 lb fresh winter chanterelle mushrooms, cleaned and chopped - 450 g
1 leek - green part only, halved and sliced
1 medium carrot - diced
1 celery stalk - halved and sliced
2 medium shallots - diced
2 medium potatoes - peeled, quartered, and sliced
3 garlic cloves - minced
4 cups chicken broth or water (for dairy-free option) - 1 liter
1 tbsp neutral oil - e.g., grapeseed or sunflower oil
4 tbsp unsalted butter
½ cup heavy cream (optional, for creaminess) - 120 ml
1 tsp fresh thyme leaves - or ½ tsp dried thyme
Salt and freshly cracked pepper - to taste

Servings: 8

Instructions

Sauté the Winter Chanterelles:

Heat 2 tbsp of butter with the oil in a large pot over medium heat.
Add winter chanterelle mushrooms and cook until they release their liquid and soften, about 5 minutes.
Remove chanterelles and their liquid, setting them aside for later.

Build the Flavor Base:

In the same pot, melt the remaining butter.
Add the shallots and leeks, sautéing for about 3 minutes until softened and aromatic.
Stir in the garlic and cook for another 2 minutes until fragrant but not browned.
Return the sautéed winter chanterelles (with their liquid) to the pot, stirring well to combine.

Add Vegetables and Herbs:

Stir in the diced carrot, celery, and potato. Cook for 5 minutes, stirring frequently.
Sprinkle in the thyme leaves and mix everything together.

Simmer the Soup:

Pour in the chicken broth or water, bringing the mixture to a boil.
Reduce the heat to low and let it simmer gently for 30 minutes, or until the vegetables are fork-tender.

Blend It Smooth:

Use an immersion blender to puree the soup until smooth and creamy. (If using a countertop blender, blend in batches and exercise caution with the hot liquid.)
Check the consistency: if too thick, add a splash of broth or water to adjust.

Finish with Cream (Optional):

Stir in the heavy cream for added richness.
Season generously with salt and pepper, tasting as you go.

Serve or Store:

Serve alongside crusty baguette.
For freezer storage, let the winter chanterelle soup cool completely before portioning into airtight containers.
To serve from frozen, thaw the soup in the refrigerator overnight or use your microwave’s defrost setting.
Once thawed, reheat gently on the stovetop, stirring occasionally to restore its creamy consistency. Add a splash of broth or cream if needed.

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Course Appetizer | Lunch | Soup

Cuisine European

Keyword Chanterelle Soup | Mushroom soup

https://cannedexperience.com/winter-chanterelle-soup-the-best-of-freezer-meals-for-cozy-nights/

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest, Instagram and Blue Sky. And remember, sharing is caring!

Frequently Asked Questions

Can I use dried chanterelles in this winter chanterelle soup recipe?

Absolutely! Rehydrate dried chanterelles in warm water for 20-30 minutes before using. Don’t toss the soaking liquid. Instead, use it in your soup. Simply reduce amount of water or broth you would have used otherwise proportionately to the amount of soaking liquid used.

How long does this chanterelle soup last in the freezer?

Chanterelle soup can be stored in the freezer for up to 1 year. Importantly, make sure you store it in airtight container to prevent freezer burn.

How do I reheat frozen chanterelle soup?

Defrost the soup in the fridge overnight or use the defrost setting on your microwave. Heat it gently on the stovetop, stirring occasionally to maintain its creamy texture.

Can I make this soup vegan?

You can swap out the butter for vegan butter or olive oil. However, we recommend against using coconut cream or other cream substitutes in this soup because they will overpower the delicate taste of yellow foot chanterelles

Why not can chanterelle soup in a boiling water bath canner?

This soup cannot be safely canned in a boiling water bath canner. Here’s why:

Low-Acidity Ingredients: vegetables used in this recipe as well as chicken stock are all low-acid ingredients, which makes this soup unsuitable for boiling water bath canning. Low-acid foods can support the growth of dangerous bacteria, like Clostridium botulinum, if not processed correctly.

Safe Canning Options: If you want to preserve this soup, your best option is freezing. If you are determined to can chanterelle soup, you would need to use a pressure canner, which can safely process low-acid foods.

What pairs well with winter chanterelle soup?

Our first choice is crusty bread with whipped salted butter served on the side. You can also add a dollop of sour cream to the soup and serve it with brioche toast.

serving suggestion illustration - serve this winter chanterelle soup with a dolop of sour cream and some petit brioche toasts