There is just something about fresh chanterelles that I can’t get enough of. These little beauties are in season right now, so go to your local market and get them while they are around! They are great in so many dishes. I got some a while back that didn’t go into anything immediately, so I decided to turn them into a homemade condensed cream of mushroom soup.
Cream of Mushroom Soup
If you would rather skip the canned nonsense and find a great way to use up all of those in-season Chanterelles. This soup is homemade, easy to make, and is a great substitution for the canned stuff with all of the ingredients that you can’t pronounce.
This soup is super easy. And I had it sitting in my fridge for a few days before it turned into beef stroganoff.
How to make homemade cream of mushroom soup
Slice up your mushrooms and saute them in the butter for about 5 minutes. Sprinkle the mushrooms with the flour, and stir to combine.
Once it is combined, add in the vegetable stock, cream, and seasonings. Stir, and reduce heat to medium-low. Simmer for 2-3 minutes until thickened.
That’s it! Eat it as is, or put it away to use in place of that canned cream-of-mushroom that you might use otherwise.
You could do this with any old mushrooms, but for real. Try the chanterelles. They are so worth it.
More great soup recipes to love
- Dungeness Crab Bisque
- Miso Soup
- Homemade Chicken Noodle Soup
- Chicken and Dumpling Soup
- Oven Roasted Creamy Tomato Soup
- Tortellini and Meatball Soup
- Homemade Tonkotsu Ramen
- Smoked Salmon Chowder
- Beef Barley Soup with Prime Rib
- French Onion Soup
- Spicy Miso Ramen
- Instant Pot Chicken and Rice Soup
Cream of Mushroom Soup
Make your own cream of mushroom soup with fresh chanterelle mushrooms for the deepest, richest, woodiest flavor that will have you tossing all of those cream of mushroom soup cans out the window.
Ingredients
- 4 cups chopped chanterelles
- 1 stick butter
- 1/2 cup flour
- 2 cups vegetable stock
- 1 cup cream
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- Melt the butter in a large non-stick skillet. Cook mushrooms over medium heat for 5-10 minutes, or until soft. Sprinkle flour over the mushrooms, and stir to combine until all the lumps are gone. Add the vegetable stock, cream, and seasonings. Stir and reduce heat to medium-low. Simmer until thickened.
- Once thickened, remove from heat and let cool.
Notes
If you want to eat this as soup right away - add more liquids. As written this will make a very thick, condensed soup.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 313Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 85mgSodium: 530mgCarbohydrates: 10gFiber: 0gSugar: 2gProtein: 3g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Dan Bankston
Friday 16th of December 2022
Hi Nicole, how do you store this soup? Do you can it then store on the shelf or can you freeze this soup? And what is your preferred method for freezing. This recipe looks too good. I always have too many chanterelles and looking for different ways to preserve them.
Nicole Johnson
Friday 16th of December 2022
I have not frozen or canned this before, so I'm not sure the best way to preserve it. Typically cream doesn't freeze all that well, so you might want to do a test batch before freezing a bunch! Ideally I'd suggest doing a pressure can of a mushroom soup "base" that you omit the cream from and then add just before serving. Here's a well-reviewed recipe I found for that: http://www.foodpreserving.org/2013/06/mushroom-soup.html
Tanya Cornell
Saturday 24th of August 2019
We made some last year used a jar attachment on our vacuum sealer and froze it. Lasted all year we just ran out I time for an early mushroom season in our area!!!
Mick Shevchik
Sunday 11th of August 2019
I made this recipe this past Friday. Yield was exactly one quart which I refrigerated because it was mid morning when I made it. It does come out with a consistency comparable to canned mushroom soup. I made a bowl for myself this evening mixing one cup of the recipe soup with one cup of whole milk in a small saucepan and bringing it almost to a boil . Excellent! Definitely a keeper for me. I picked a few more pounds of chanterelles this morning and will be making another batch or two of this recipe tomorrow. All I have to do now is figure out how to save it long term. Great recipe!
Nicole Johnson
Monday 12th of August 2019
Thanks, Mick! It is one of my favorites too. I'm so glad you enjoyed it! I haven't tried freezing it because of the cream, but if I did I'd omit the cream first and save that to add in after it thaws.
Daniel Shields
Monday 29th of July 2019
This looks so delicious and I bet it tastes amazing! My family will love this. I can not wait to try this at home. This is a great way of introducing healthy foods into our menu. Thank you. This is a must-try!
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