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Chanterelle Mushroom Soup
Perfectly in season and perfectly amazing for a light lunch, dinner or snack.
Author
Charlé Visser
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
portions
Course
Dinner, Lunch, Soup
Cuisine
American, European, Russian
Cook Mode
Prevent your screen from going dark
Ingredients
▢
200
g
(
3 ½
cups
)
Chanterelle mushrooms
-
Cleaned
▢
150
g
(
1
cups
)
Large potato
-
diced (remove for KETO version and replace with more mushrooms or onions)
▢
100
g
(
1
cups
)
Large onion
-
Diced
▢
100
g
(
1
cups
)
Carrot
-
Grated or chopped.
▢
10
g
(
1
tablespoon
)
Garlic
-
Crushed
▢
2
sprigs
(
2
sprigs
)
Thyme/rosemary
▢
30
g
(
2
tablespoon
)
Butter
-
Or olive oil.
▢
750
ml
(
3
cups
)
Chicken/mushroom or vegetable stock.
-
Water if you can't be bothered but it is worth it using a tasty stock.
▢
16
g
(
1
tablespoon
)
Sour cream
▢
4
g
(
1
teaspoon
)
Fresh dill
-
Chopped
▢
Salt and pepper to taste
Instructions
Gently fry the onion, garlic and thyme together in some butter/oil/fat.
Add mushrooms and crack up the heat a bit so that the mushrooms get a nice roasted nutty flavour.
Add potatoes and stock.
Simmer slowly for 15 minutes.
Season to taste, place in a bowl with a dollop of sour cream and a bit of chopped dill.
Notes
This soup is also great with pieces of shredded chicken added.
Store for up to 4 days in the fridge or freeze for up to 6 months for future use.
Nutrition
Serving:
300
g
Calories:
319.82
kcal
Carbohydrates:
47.07
g
Protein:
9.05
g
Fat:
12.06
g
Saturated Fat:
4.3
g
Trans Fat:
0.09
g
Cholesterol:
13.92
mg
Sodium:
1666.17
mg
Fiber:
7.92
g
Sugar:
7.13
g
Vitamin A:
17.98
IU
Vitamin C:
52.63
mg
Calcium:
10.04
mg
Iron:
15.16
mg
Keywords:
chanterelle mushrooms, mushroom soup
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