How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare the soup and thyme cream a day in advance, storing them separately.

Can I freeze this soup?

While it's possible, the texture might change slightly. If freezing, do so before adding the cream, and stir it in when reheating.

What can I use instead of chanterelle mushrooms?

You can substitute with other mushrooms like shiitake or cremini, though the flavor will differ.

How can I make this soup vegan?

Use coconut cream instead of heavy cream and a plant-based butter substitute.

Silky Swedish Chanterelle Soup with Thyme Cream

Name: Silky Swedish Chanterelle Soup with Thyme Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Soup
Ingredients: 500g chanterelle mushrooms; 2 tablespoons unsalted butter; 1 onion; 2 cloves garlic; 1 liter vegetable stock; 250ml heavy cream; Salt and pepper; 100ml heavy cream; 1 tablespoon fresh thyme leaves; Salt; Fresh thyme sprigs; Crusty bread

A creamy, aromatic soup perfect for cozy evenings.

This luxurious soup, featuring the earthy notes of chanterelle mushrooms and the aromatic lift of thyme, is a comforting treat that embodies the essence of Swedish cuisine.

1 h 30 min
4
Intermediate

Ingredients

For the Chanterelle Soup

500g chanterelle mushrooms

cleaned and roughly chopped

2 tablespoons unsalted butter

1 onion

finely chopped

2 cloves garlic

minced

1 liter vegetable stock

250ml heavy cream

Salt and pepper

to taste

For the Thyme Cream

100ml heavy cream

1 tablespoon fresh thyme leaves

chopped

Salt

to taste

For the Garnish

Fresh thyme sprigs

Crusty bread

to serve

Preparation

Preparing the Chanterelle Mushrooms

Clean the mushrooms

Gently clean the chanterelle mushrooms with a brush or damp cloth to remove any dirt.

Chop the mushrooms

Roughly chop the mushrooms into bite-sized pieces.

Set aside

Set aside in a bowl.

Making the Thyme Cream

Warm the cream

In a small saucepan, warm the heavy cream over low heat.

Be careful not to boil the cream, as it can curdle.

Infuse thyme

Stir in the chopped thyme and a pinch of salt.

You can prepare the thyme cream a day in advance for a more intense flavor.

Set aside

Set aside to infuse.

Cooking Process

Sauté the Mushrooms

In a large pot, melt the butter over medium heat and sauté the onions until translucent. Add garlic and cook for another minute. Stir in the chanterelle mushrooms and cook until they release their moisture and turn golden brown.

Timing: 15 min. Use medium heat.

Simmer the Soup

Pour in vegetable stock and bring to a gentle simmer. Let it cook for about 20 minutes. Add heavy cream, and season with salt and pepper, cooking for an additional 10 minutes.

Timing: 30 min. Use low heat.

Blend until Smooth

Use an immersion blender to puree the soup until smooth and silky.

Plating & Serving