We are entering the winter months and what is better than going foraging for funnel chanterelles and make them into a creamy funnel chanterelle soup? Funnel chanterelles are also known as winter chanterelles and yellow foot and can be difficult to spot from the leaves on the forest floor. If you are lucky enough to find them, you will often find a lot of them at the same spot.
Funnel chanterelles are my absolute favorite autumn mushrooms since the taste is amazing and they can be used in so many dishes. This funnel chanterelle soup is really tasty and perfect to heat you up in the autumn/winter months. You can of course also use other wild mushrooms like the black trumpet- hedgehog- or porcini mushrooms that are especially known to appear in autumn.
Creamy funnel chanterelle (winter chanterelle) soup
Ingredients
- 12 ounces (350 grams) fresh funnel chanterelles , halved
- 7 ounces (200 grams) fresh cremini or button mushrooms, halved and cut into slices
- 6 ¼ cups (1.5 liters) chicken stock
- ⅝ cup (1.5 deciliters) heavy cream
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 5 sprigs fresh thyme
- 1 tablespoon butter
- Salt and pepper
Instructions
- Over high heat in a large pot, heat up butter. Add funnel chanterelles and sauté until all water from the mushrooms have evaporated. Reduce heat to medium and add onion, garlic, fresh thyme, and cremini/button mushrooms and sauté for about 5 minutes.
- Add chicken stock and bring to a gentle boil. Let the soup simmer for 15 minutes with a lid on.
- Add heavy cream and season with salt and pepper. Serve with bread.
If you are interested in learning more about other mushrooms to forage in the winter months take a look at this article:
4 Wild Mushrooms to Forage in Winter: Velvet Shank, Oyster Mushroom, Wood Ear and Winter Chanterelle
9 Comments
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Thanks for sharing this recipe! Even got my little kids to eat it which is a win around here.
Love it!
Thanks for sharing! This soup is amazing.
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