Contents
A silky, earthy chanterelle mushroom soup enriched with cream and topped with buttery rye croutons and fresh chives. This cozy Nordic-inspired dish brings out the best of seasonal forest flavors.
Ingredients
For the Soup:
- 30 ml olive oil
- 2-3 spring onions, finely sliced
- 250 g chanterelle mushrooms, cleaned
- Salt and black pepper, to taste
- 240 ml lukewarm water or broth (vegetable or chicken)
- 240 ml cream (full-fat recommended)
For the Toppings:
- 1-2 slices rye bread (e.g., “Reissumies”), cubed
- 30 g butter
- A few chanterelles (reserved from above), pan-fried separately
- Fresh chives, finely chopped
Instructions
- In a medium saucepan, heat olive oil over medium-high heat for 3 minutes.
- Add sliced spring onions and cook for 5 minutes, stirring occasionally, until softened.
- Add chanterelle mushrooms and sauté for 5–7 minutes until soft and golden.
- Season with salt and pepper. Cook for 2 more minutes.
- Pour in the water or broth. Reduce heat and simmer for 10 minutes.
- Stir in the cream and cook for 5 more minutes. Blend if desired. Let the soup rest 5 minutes before serving.
- For the croutons, heat butter in a small pan and add cubed rye bread. Pan-fry until golden and crispy.
- (Optional) Sauté a few reserved mushrooms in butter for garnish.
- Serve the soup hot, topped with chives, buttery rye croutons, and optional mushrooms.
Notes
There’s something magical about Finnish forests in mushroom season—and chanterelles (known as kantarelli in Finnish) are the golden jewels of the wilderness. For anyone discovering them for the first time, they offer a richly aromatic, slightly peppery flavor that's unlike any common store-bought mushroom.
This creamy chanterelle soup celebrates these forest treasures in the coziest way possible. Silky smooth and full of earthy depth, it’s finished with a touch of cream and topped with crispy, buttery rye croutons for a rustic Scandinavian twist. 🌲🍞🍽️ A Finnish Forest-Inspired Comfort Food
Before moving to Finland, the only mushrooms on the radar might be white button mushrooms—or perhaps the occasional shiitake in a Chinese takeout dish. But in Finland, a true mushroom lover's paradise, it's hard not to fall in love with foraging culture and the rich variety of fungi. Among them all, chanterelles steal the spotlight. Their vibrant golden color, delicate trumpet shape, and bold, nutty flavor make them a top pick for soups, sauces, pies, and even brunch dishes like omelets or eggs Benedict. This particular recipe brings out their best qualities, pairing their umami-packed essence with gentle spring onions, silky cream, and aromatic chives. Add some crunchy rye croutons for texture, and you’ve got a perfect bowl of comfort with a Nordic soul.🧾 Ingredients (Serves 2)
For the Soup:
- 2 tbsp (30 ml) olive oil
- 2–3 spring onions, finely sliced
- 250 g chanterelle mushrooms, cleaned
- Salt and black pepper, to taste
- 1 cup (240 ml) lukewarm water or broth (vegetable or chicken)
- 1 cup (240 ml) cream (full-fat for best texture)
For the Toppings:
- 1–2 slices rye bread (e.g., “Reissumies”), cubed
- 30 g butter
- A few reserved chanterelles (from the 250 g), pan-fried separately
- Fresh chives, finely chopped
👩🍳 Instructions
1. Sauté the Aromatics
In a medium saucepan, heat olive oil over medium-high heat for about 3 minutes. Add the spring onions and sauté for 5 minutes, or until softened and fragrant.2. Cook the Chanterelles
Add the chanterelle mushrooms to the pan and cook for another 5–7 minutes, stirring occasionally, until the mushrooms are softened and have released their moisture.3. Season and Simmer
Season with salt and black pepper. Stir well and let cook for 2 more minutes. Add the water or broth and reduce the heat to low. Let the soup simmer gently for 10 minutes to allow the flavors to deepen.4. Creamy Finish
Pour in the cream and continue cooking for another 5 minutes. If desired, use an immersion blender or a countertop blender to blend the soup until smooth (or leave it a bit chunky for texture). Let the soup rest for a few minutes before serving—it helps the flavors meld.5. Prepare the Croutons
While the soup rests, heat butter in a small pan. Add cubed rye bread and pan-fry until golden and crisp, stirring to coat every piece with butter. Optional: In a separate pan, sauté a few whole chanterelles in a bit of butter for garnish.6. Serve & Enjoy!
Ladle the warm soup into bowls. Top with chopped chives, buttery rye croutons, and a few whole sautéed mushrooms. Serve immediately with a side of rustic bread or a crisp salad.💡 Tips & Variations
- For a deeper flavor, try roasting the chanterelles in the oven before adding them to the soup.
- You can substitute the rye bread with sourdough, white bread, or a French baguette if preferred.
- A splash of white wine added before the broth can lift the soup with a gentle acidity.
This soup sounds delicious! Consider adding a touch of thyme or tarragon to the soup base for an extra layer of herbaceousness, complementing the chanterelles beautifully. For a richer crouton, infuse the butter with garlic before toasting the rye cubes.