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Winter and Golden Chanterelle soup made easy

Whether you have golden chanterelles, winter chanterelles or a mix of two, you can turn them into a soup that tastes like it belongs in the best restaurants of the country - earthy and rich without being heavy. This is the kind of soup that doesn’t need cream or butter to feel indulgent. All you need is just chanterelle mushrooms, a few humble vegetables, a bit of rice, a splash of broth and a little patience.
Prep Time30 minutes
Cook Time30 minutes
Mushroom Drying Time (varies depending on your home’s temperature/ airflow)3 hours
Course: Lunch, Main Course, Soup, Weekday Dinner
Keyword: canning mushroom soup, chanterelle mushroom soup, chanterelle recipes, Chanterelle Soup, cooking with wild mushrooms, foraged mushroom recipe, forest mushroom recipe, freezing mushroom soup, golden chanterelle recipes, how to preserve chanterelles, Mushroom soup, wild mushroom soup, winter chanterelle mushroom soup, winter chanterelle recipe, winter chanterelle recipes, yellowfoot chanterelle recipe
Servings: 6

Ingredients

  • 6 cups Chanterelles lightly packed (300 g / ~0.66 lb) - whole or cut in half
  • 2 Potatoes medium size (400 g / ~0.88 lb) - chopped into small pieces
  • 1 Carrot large (150 g / ~0.33 lb) - diced
  • ½ Onion small (50 g / ~0.11 lb) - diced
  • 3 tbsp Thai Red Rice required if eating fresh; optional for freezing; omit for canning; add when reheating canned or frozen.
  • 6 cups Chicken Stock or vegetable stock (~1 ½ L)
  • 1 tbsp Oil
  • 1 tbsp Fresh Parsley - chopped
  • Salt and Pepper to taste

Instructions

Prep the vegetables:

  • Clean the mushrooms. Peel potatoes, carrot and onion.
  • Dice carrot and onions finely. Chop potatoes into small pieces – this is especially important if you plan to freeze this soup.

Sauté base flavors:

  • Heat oil in a pot over medium heat.
  • Add onions and carrots; cook until softened and translucent, about 5 minutes

Cook the mushrooms:

  • Add mushrooms and sauté 2–3 minutes until fragrant, but don’t over-brown.
  • Add liquids and potatoes:
  • Pour in stock or water (use water to make the soup vegan).
  • Add potatoes.

IMPORTANT - Rice handling:

  • Fresh eating (when you’re serving the soup right after cooking): Add the Thai red rice at the same time as the potatoes.
  • Canning: DO NOT add rice. Read the canning section in the post for instructions on adding rice after opening.
  • Freezing: Rice is optional. Read the freezing section for guidance on adding rice once the soup is defrosted.

Cooking and finishing the soup:

  • Bring to boil and cook for 30 minutes or until the rice is cooked to your liking.
  • Stir in parsley, salt, and pepper.
  • Serve immediately if eating fresh, or follow the freezing or canning sections of this post to preserve.