Homesteading In The Pacific Northwest

Thursday, October 20, 2011

Cream of Chanterelle Mushroom Soup

Every year I look forward to fall; crisp, cool days, bright colored foliage ... and chanterelle mushrooms!

Cream of Chanterelle Mushroom Soup


¼ cup white wine
A pinch or two of saffron
4 tablespoons butter
1/2 cup chopped onion
1 pound fresh Chanterelle mushrooms, cleaned, trimmed, and chopped coarsely (or 1 pint canned)
2 tablespoons flour
2 cups chicken stock (preferably homemade)
2 cups Half and Half
chopped fresh parsley.


Warm the wine slightly in a microwave or on the stove top, add the saffron and let the mixture steep for about 10 minutes.

Melt the 4 tablespoons of butter in a heavy saucepan over medium heat. Add the onion and sauté for about 3 minutes. Add the mushrooms and sauté, stirring often, until they soften and wilt. Remove about 1/3 of the mushrooms and set aside.

Sprinkle the flour into the mixture and continue to cook, stirring constantly to coat the onions and mushrooms. Add the broth and the wine with the saffron stirring constantly, and bring to a full boil. Continue to boil for about 1 minute, stirring constantly. Reduce the heat and simmer for about 5 minutes. Puree the soup with an immersion blender or in a food processor. Add the Half and Half and the chopped mushrooms set aside earlier and continue to cook over low for 10 more minutes (the mixture should remain just below a simmer).

Serve garnished with the fresh parsley.

This makes a great first course soup or can be used in any recipe calling for Cream of Mushroom soup (I'm going to make Tuna Noodle Casserole with Cream of Chanterelles for dinner tonight :)

Since chanterelles are only available for such a brief period of time I decided to can some of them this year.

Chanterelles Canned in Chicken Stock:

Several pounds of chanterelle mushroom
olive oil
citric acid
hot chicken broth (preferably homemade)


Prepare pint or half pint jars, lids and bands for canning. Remove loose debris from the mushrooms with a dry brush ...

... trim, and chop coarsely several pounds of  chanterelles ...

... wash the mushrooms well ...

... and steam or saute them briefly in a little olive oil, just until softened.

Remove hot jars from the  canner and add 1/4 teaspoon citric acid to each jar.  Pack hot mushrooms into the jars and add hot chicken broth to the jars leaving 1 inch headspace.

 Wipe the rims with a clean cloth moistened in vinegar (to remove any grease from the broth that might have gotten onto the rim) and center lid on jar.  Screw band on to fingertip tight.  Process in a pressure canner for 45 minutes according to the directions in your pressure canner owner's manual.

Since this was a first time canning these for me I did use one of the first jars to make a batch of the soup just to see ... it came out great!

Important!  On the left is the glass of vinegar for wiping the rims of the jars.  On the right is the glass of wine I was enjoying while finishing up the last few jars .... do not inadvertently take a sip from the glass on the left ... !!!

I am linking to Robin's Thursday's Kitchen Cupboard.  Check it out!



  1. Will this work for any kind of mushroom?

  2. Wow, the soup looks yummy. Perfect for this time of year.

  3. Becky, here's a link:

    You can put up all cultivated mushrooms. They do warn against canning wild mushrooms, which chanterelles are, but folks around here do can them as long as they are well cleaned first.

  4. That's such a great way to can mushrooms. Thanks for sharing.

  5. Did you pick those mushrooms? They're lovely. I had never thought to preserve mushrooms by canning them, but it does make sense.

  6. Lisa and Robb ... I didn't pick this batch; the local produce stand had them for sale at a great price : )