Delicate chanterelle mushrooms are the star of this creamy soup, celebrated for their nutty, peppery flavor and meaty texture. Fresh tarragon, with its slight anise note, brings a subtle aromatic lift that balances the earthy depth of the mushrooms. Finished with a touch of cream (or not, if you prefer), this soup is elegant, comforting, and deeply satisfying.
Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
Base
2tbspbutter or olive oil
1shallot or small onion, finely chopped
2clovesgarlic, minced
1lbchanterelle mushrooms, cleaned and roughly chopped
1tbspfresh tarragon, chopped (or 1 tsp dried)
½tspsalt, plus more to taste
Freshly cracked black pepper, to taste
½cupdry white wine (optional, but recommended)
4cupsvegetable or chicken broth (low sodium preferred)
½cupheavy cream or crème fraîche (optional)
Garnish
Drizzle of cream or olive oil
Extra fresh tarragon or thyme
Croutons or toasted baguette slices
Cracked black pepper
Clean the Mushrooms
1
Gently brush or wipe chanterelles clean with a damp cloth (don’t soak—mushrooms absorb water).
Trim any woody stems and roughly chop if large.
Sauté Aromatics & Mushrooms
2
In a soup pot, melt butter or heat oil over medium.
Add shallot and sauté until translucent (3–4 minutes).
Add garlic and stir for 30 seconds.
Add chanterelle mushrooms and sauté until they release their liquid and begin to brown—8–10 minutes.
Season with salt, pepper, and tarragon.
Deglaze & Simmer
3
Pour in white wine (if using) and let it simmer for 2–3 minutes to reduce slightly.
Add broth and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes.
Blend (Optional)
4
For a rustic soup, leave as-is.
For a smooth soup: remove a portion of the mushrooms and set aside. Blend the rest until smooth with an immersion blender or in a high-speed blender. Return reserved mushrooms for texture.
Finish with Cream
5
Stir in cream or crème fraîche, taste and adjust seasoning.
Warm through without boiling.
Serve
6
Ladle into warm bowls.
Garnish with a drizzle of cream, a few sautéed mushrooms, and fresh tarragon leaves.
Tips for Success
7
Use fresh tarragon for the most delicate flavor—dried can be more pungent, so use sparingly.
If you can’t find chanterelles, try yellowfoot mushrooms, oyster, or shiitake as alternatives.
Don’t skip the wine—it deepens the mushroom flavor beautifully.
Variations
8
Make it vegan with olive oil and coconut cream or cashew cream
Add a handful of potatoes to the simmer for body before blending
Stir in a touch of truffle oil for luxe depth
Suggested Pairings
9
Serve with: Rustic sourdough, warm herbed focaccia, or a flaky pastry
Drink: Dry white wine (Sauvignon Blanc, Chardonnay), sparkling water with lemon, or herbal tea
Occasion: Fall dinners, cozy evenings, or a French-themed menu
Ingredients
Base
2tbspbutter or olive oil
1shallot or small onion, finely chopped
2clovesgarlic, minced
1lbchanterelle mushrooms, cleaned and roughly chopped
1tbspfresh tarragon, chopped (or 1 tsp dried)
½tspsalt, plus more to taste
Freshly cracked black pepper, to taste
½cupdry white wine (optional, but recommended)
4cupsvegetable or chicken broth (low sodium preferred)
½cupheavy cream or crème fraîche (optional)
Garnish
Drizzle of cream or olive oil
Extra fresh tarragon or thyme
Croutons or toasted baguette slices
Cracked black pepper
Directions
Clean the Mushrooms
1
Gently brush or wipe chanterelles clean with a damp cloth (don’t soak—mushrooms absorb water).
Trim any woody stems and roughly chop if large.
Sauté Aromatics & Mushrooms
2
In a soup pot, melt butter or heat oil over medium.
Add shallot and sauté until translucent (3–4 minutes).
Add garlic and stir for 30 seconds.
Add chanterelle mushrooms and sauté until they release their liquid and begin to brown—8–10 minutes.
Season with salt, pepper, and tarragon.
Deglaze & Simmer
3
Pour in white wine (if using) and let it simmer for 2–3 minutes to reduce slightly.
Add broth and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes.
Blend (Optional)
4
For a rustic soup, leave as-is.
For a smooth soup: remove a portion of the mushrooms and set aside. Blend the rest until smooth with an immersion blender or in a high-speed blender. Return reserved mushrooms for texture.
Finish with Cream
5
Stir in cream or crème fraîche, taste and adjust seasoning.
Warm through without boiling.
Serve
6
Ladle into warm bowls.
Garnish with a drizzle of cream, a few sautéed mushrooms, and fresh tarragon leaves.
Tips for Success
7
Use fresh tarragon for the most delicate flavor—dried can be more pungent, so use sparingly.
If you can’t find chanterelles, try yellowfoot mushrooms, oyster, or shiitake as alternatives.
Don’t skip the wine—it deepens the mushroom flavor beautifully.
Variations
8
Make it vegan with olive oil and coconut cream or cashew cream
Add a handful of potatoes to the simmer for body before blending
Stir in a touch of truffle oil for luxe depth
Suggested Pairings
9
Serve with: Rustic sourdough, warm herbed focaccia, or a flaky pastry
Drink: Dry white wine (Sauvignon Blanc, Chardonnay), sparkling water with lemon, or herbal tea
Occasion: Fall dinners, cozy evenings, or a French-themed menu
