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Chanterelle Cream of Mushroom Soup (easy recipe idea)

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Foraged Chanterelle recipe for Creamy Mushroom Soup (vegan)

There’s only one way to slice it – chanterelles are the king of all mushrooms. These wild foraged beauties can only be found in the wild. (you cannot grow them) Luckily for you – I know a guy who forages sustainably and has top-notch dried chanterelles from the foothills of Alberta/BC.

The secret ingredient to an umami-packed dish is mushrooms. Even better – get some wild chanterelles and elevate that flavour profile. Your taste buds (and dinner guests) will thank you.

In this infamous chanterelle recipe, you will learn how to make a simple – yet delicious cream of mushroom soup. But this isn’t your basic canned soup – done right, it’s a meal you won’t want to resist.


Here’s an ingredient list to get you started:

  1. 30g dehydrated chanterelles from Nature Lion
  2. 2 tablespoons olive oil or vegan butter
  3. 1 medium onion, finely chopped
  4. 2 cloves garlic, minced
  5. 1 liter vegetable broth
  6. 1 cup coconut cream or almond milk creamer
  7. Salt and freshly ground black pepper, to taste
  8. A pinch of thyme
  9. Fresh parsley, for garnish
  10. A splash of white wine (optional)
  11. Nutritional yeast (optional, for a cheesy flavor)

Using dehydrated Mushrooms To Enhance Flavour

When you cook with wild mushrooms – you may have noticed that a change occurs after dehydration. An enhanced flavour profile is now readily available for your taste buds. Want an easy way to enhance any meal? Just add some dried mushrooms. (and Volia!)

If you need some more tips on how to use dried mushrooms to punch up your next meal. I can recommend this article from Food & Wine magazine.

How To Prepare


Detailed instructions for this vegan, cream of mushroom soup.

  1. Rehydrate the Chanterelles: Soak the dehydrated chanterelles in warm water for about 20-30 minutes. Reserve the soaking liquid.

  2. Sauté the Aromatics: In a large pot, heat the olive oil or vegan butter. Add the onion and garlic, sautéing until soft and fragrant.

  3. Add the Mushrooms: Drain the chanterelles and add them to the pot. Optionally, add a splash of white wine for extra flavor.

  4. Pour in the Broth: Add the vegetable broth and the chanterelle soaking water, leaving out any sediment. Bring to a boil, then simmer for 15 minutes.

  5. Blend for Creaminess: Use an immersion blender to partially blend the soup, creating a creamy yet slightly chunky texture.

  6. Add Cream and Season: Stir in the coconut cream or almond milk creamer. Season with salt, pepper, and thyme. Add nutritional yeast if desired for a cheesy taste.

  7. Garnish and Serve: Ladle the soup into bowls, garnishing with fresh parsley.

A Healthy Meal That's Fit For A Vegan Chef

The fact that mushrooms are healthy is not just an added side benefit. For many, this is why they consume them in the first place. But for others, it’s also an exceptional experience of umami flavours and meat-like textures.

Finding a cream sauce recipe that jives with your pallet can be complicated when you are vegan. But this chanterelle cream sauce is incredible. I’m not personally a vegan (my wife is), but ever since I started working with mushrooms, I have been able to cut back on the meat.

Evidently, the “vegan lifestyle” is here to stay, and our recipes are too. Chefs have been referencing our mushroom-inspired meals for many years to make their unique creations.

Chanterlles Can Be Foraged

But please – know what you are looking for before picking and eating ANY wild mushrooms. Some mushrooms look like the real thing but are poisonous look-alikes. You could become very sick or worse if you get it wrong – don’t say I didn’t warn you. Please forage responsibly (with a guide)

Like many other mushrooms – Chanterelles can be foraged in Canada during the spring and fall months. Finding a patch of these yellow mushrooms isn’t an easy task. They do have a way of blending into their surroundings – and it takes a well-trained eye to be able to spot them.

If you are one of the lucky ones who manage to find these golden treats, it can be a flavourful feast – like you’d never imagined. Perhaps you don’t have the time to go foraging. (many don’t) It’s perfectly fine to accept your defeat and support local Canadian mushroom foragers like we do.

I have carefully curated a selection of the finest wild foraged Canadian mushrooms available today. You can purchase them here on our website – if you are a chef who is looking for larger quantities please use the Contact form to send us an email.

wild foraged chanterelles, canada, golden

Chef’s Tasting Notes

Here’s a summary of our tasting notes for Cream of Chanterelle Soup

Aroma: Upon the first whiff, you’re greeted by a comforting, earthy aroma typical of chanterelles, mingled with the sweet, mellow scent of sautéed onions and garlic. The subtle notes of thyme and parsley’s freshness add complexity to the bouquet.

Texture: The soup strikes a delicate balance between creamy and chunky. The immersion blending process creates a silky base, while the retained pieces of chanterelle provide satisfying bites, adding an enjoyable contrast in texture.

Taste: The first spoonful reveals the earthy, nutty flavours of chanterelles, beautifully enhanced by the savoury depth of the vegetable broth. The coconut cream (or almond milk creamer) adds a slight sweetness and richness without overpowering the mushrooms. Adding thyme introduces a mild, slightly minty undertone, while a hint of black pepper brings a gentle warmth. If used, the nutritional yeast imparts a subtle cheesiness and umami.

Aftertaste: The flavours linger pleasantly, leaving a satisfying, creamy mouthfeel with hints of earthiness and a touch of herbal freshness from the parsley garnish.

Overall Impression: This Vegan Wild Chanterelle Cream Soup is a harmonious blend of earthy, rich, and comforting flavours. It’s a delightful treat that showcases the unique characteristics of chanterelles in a vegan-friendly way, perfect for a cozy night in or a special occasion.

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