The season for Chanterelle mushrooms is here! In Sweden, we call them the forest gold. And people have their own secret spots for picking these golden mushrooms. Swedes are normally calm people, but ask them about their mushroom picking place and there will be a riot. When the seasons start you will see pictures around social media with baskets full of these delicious little goodies. But no one will reveal where they got them from. I got mine from the farmers market. I hope you enjoy this autumn chanterelle soup recipe. Get ready, the season with the many beautiful colours is definitely here. And chanterelle mushroom soup is perfect to kick off the season with.
Chanterelle soup with thyme and dijon mustard
- 400 gr Chanterelle mushrooms
- 3 tbsp butter
- 1 small red onion
- 2 cloves garlic
- 1-2 tbsp apple cider vinegar
- 1,5 tbsp thyme, both dried and fresh
- 1 tsp chilli flakes
- 2 tsp flaked salt
- 1 tbsp tamarisoya (it doesn't contain any gluten, but you can use any other type of soy too.)
- 1 tsp ground white pepper
- 250 gr water
- 300 gr full fat cream ot plantbased, I normally use a brand called oatly.
- Churned Dijon butter
- 1-2 tsp Dijon mustard
- 2-3 tbsp soft butter
- 1 tbsp freshly chopped thyme
- 1 tsp flaked salt
- Step 1 Chop the onion and sizzle in butter, add pressed garlic and stir in applecider vinegar.
- Step 2 Add water and let it simmer for a couple of minutes.
- Step 3 Slice chanterelle mushrooms to wanted size and add to pot. Cook for about 10 minutes.
- Step 4 Add the cream, tamari and seasoning. Bring to a boil and let it simmer for 15-20 minutes.
- Step 5 Churned Dijon Butter, whisk together on high speed.