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.
Servings: 8
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
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.