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Soups
Creamy Mushroom Soup with Chanterelles
A silky, luxurious cream soup made with chanterelles, melted cheese, and heavy cream—perfect for a cozy meal during mushroom season.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Rinse the mushrooms and sauté them in a pan for 7-10 minutes until the liquid has cooked off.
2
Add 1 tablespoon of butter and sauté for another 3-4 minutes.
3
Peel the potatoes, dice them, cover with just enough water, and cook until tender.
4
Dice the onion and sauté it in 1 tablespoon of butter.
5
Transfer the mushrooms and onions to the potatoes, then add the cheese and cream.
6
Bring to a simmer—don't let it boil—and stir until the cheese melts completely.
7
Blend until smooth with an immersion blender.
8
Serve on its own, or topped with croutons or bacon (finely chopped and crisped up).
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