Creamy & Rich Chanterelle Mushroom Soup
Indulge in the rich flavors of Creamy & Rich Chanterelle Mushroom Soup. A delightful recipe blending chanterelles, beans, and bacon. Comfort in every spoonful.
- 150g dry pinto beans
- 1 tsp salt
- 1 tbsp olive oil
- Half a lemon
- 4 garlic cloves (peeled)
- Fresh thyme
- 500g chanterelle mushrooms
- Pinch of salt
- 100g bacon
- Half of a leek (white part)
- 1 celery stem
- 1 big carrot
- 100ml cream
- salt and pepper to taste
- Cutting board
I've always had an affinity for foraging mushrooms. It's one of the most therapeutic activities, taking me deep into nature's embrace. While many gravitate towards the popular porcini as their edible mushroom of choice, the yellow chanterelle is equally amazing, if not more.
The internet is flooded with chanterelle mushrooms recipes, with chanterelle risotto being the star. But today, I'll introduce you to my signature chanterelle mushroom soup.
Inspired by a clam and chanterelle chowder I relished in Barcelona, I've crafted this recipe keeping local ingredients in mind.
And since we don't find clams hanging from Romanian trees, I chose beans instead. This being said, let me tell you exactly how to prepare this amazing dish.
Ingredients and Steps for the Creamy & Rich Chanterelle Mushroom Soup
For a better understanding I split the chanterelle and bean soup recipe in three steps:
Prepping the Beans
- Begin by soaking 150g of dry beans in water overnight. The subsequent day, ensure they're well-covered in water. Add in 1 tsp of salt, 1 tbsp olive oil, half a lemon, 4 peeled garlic cloves, and fresh thyme.
- Let this simmer on medium heat for around 2 hours, or until the beans are tender. Post-cooking, remove the lemon and thyme, but keep the beans submerged in their liquid.
Handling the Chanterelles
- Carefully clean 500g of chanterelles. Depending on their size, either halve the bigger ones or keep them whole. In a pan heated with 1 tbsp of olive oil, toss in the mushrooms.
- Season with a pinch of salt and cook for about 3-5 minutes until they release their juices. Once done, remove from heat and set aside.
- Take 100g of bacon and dice it into 1-2 cm pieces. Crisp them up in a pot over medium heat, ensuring they don’t burn. Add chopped half of a leek's white part, a celery stem, and a big carrot to this mix.
- Sauté for 5-7 minutes. Introduce the mushrooms to this medley and let it all cook for another 3 minutes.
- Blend the chanterelle's liquid with that of the beans. You should have roughly 1l of this flavorful broth.
- Pour it into the pot, let it boil for 10 minutes, then incorporate the beans and 100ml of cream. After stirring, let it simmer for another 5 minutes.
- Season with salt and pepper to taste and serve hot.
Modifications and Variations
For those using dried or frozen chanterelles, rehydrate the dried ones in warm water for a couple of hours before cooking. Don't discard the water. Use it. For frozen ones, thaw and drain any excess water.
For a quicker version, use canned beans. However, as you won't have the bean water, add vegetable stock. To thicken, use a tbsp of corn starch dissolved in a little cold water.
For our vegan friends, omit the bacon and replace regular cream with rice cream to enjoy a delightful vegan chanterelle mushroom soup.
Still have questions about this chanterelle mushrooms recipe? Here are more answers.
Q: Are chanterelle mushrooms edible?
A: Yes, yellow chanterelle mushrooms are one of the most popular edible mushrooms, loved for their unique flavor and texture.
Q: Where to find chanterelle mushrooms?
A: Chanterelles usually thrive in moist, forested areas. The chanterelle mushroom season varies based on location, but they're generally found during the late summer and autumn months.
Q: How to clean chanterelles?
A: Brush off any dirt gently, and if necessary, lightly rinse with water and pat dry. Avoid soaking them as they absorb water quickly.
Q: How to cook chanterelle mushrooms?
A: Chanterelles can be sautéed, added to stews, made into a chanterelle risotto, or used in various other delectable chanterelle mushrooms recipes.
With all said and done, I hope this brings a bowlful of warmth to your table and showcases just how versatile the humble chanterelle can be.
However, a crucial note for budding foragers: if you're new to foraging and are not 100% certain about the mushrooms you've picked, please refrain from consuming them. Consuming poisonous mushrooms is perilous and can lead to serious health issues or even death. If in doubt, stick to purchasing chanterelles from reliable markets or stores.
Stay safe and ensure you're consuming authentic, edible mushrooms. Enjoy your meal!
Nutrition Facts / Serving
- Calories 351
- Total Fat 17 g
- Cholesterol 25 mg
- Sodium 803 mg
- Potassium 1271 mg
- Total Carbohydrate 36 g
- Sugars 4 g
- Protein 15 g