Start by cleaning the chanterelle mushrooms. Gently brush off any dirt or debris using a soft brush or a damp paper towel.
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
Add the cleaned chanterelle mushrooms to the pot and cook for about 5 minutes, allowing them to release their moisture and intensify in flavor.
Pour in the vegetable or chicken broth, followed by the fresh thyme leaves and bay leaf. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes.
After simmering, remove from heat and let the soup cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth and velvety. Return the soup to the pot.
Stir in the heavy cream and season with salt and pepper to taste. Heat the soup over low heat until warmed through, ensuring it doesn't come to a boil.
Ladle the creamy chanterelle mushroom soup into bowls, garnish with freshly chopped parsley, and serve hot.
Chanterelle mushrooms are a type of edible wild fungi known for their distinct appearance and delicious flavor. They have a vibrant yellow-orange color and a funnel-shaped cap with wrinkled edges, resembling the shape of a trumpet. Chanterelles are found in forests and woodlands, often growing among mosses and leaf litter. They are highly sought after by chefs and culinary enthusiasts because of their rich and earthy taste, which is described as a combination of fruity, peppery, and nutty flavors. Chanterelles are versatile and can be cooked in various ways, such as sautéing, frying, or adding to soups and sauces.
Chanterelle mushrooms have a unique and distinctive flavor profile. Their taste can be described as earthy, nutty, and slightly fruity, with a hint of apricot or peach. They are known for their rich and meaty texture, making them a popular ingredient in various culinary dishes. Chanterelles have a delicate and complex flavor that adds depth and complexity to any recipe they are used in.
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