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
- 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
- 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.
If you want to eat this as soup right away - add more liquids. As written this will make a very thick, condensed soup.
Amount 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, 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.