Creamy Chanterelle Soup

In Sweden, chanterelle mushrooms are more than just an ingredient—they’re forest gold, a treasured part of the culinary culture and a symbol of fall. For me, the season always meant early morning walks in the woods with my family, woven baskets in hand, eyes scanning the mossy ground for those golden mushrooms and the occasional patch of wild lingonberries or blueberries.

Some of my fondest childhood memories are from those crisp autumn days. We’d return home from the forest with boots caked in mud and fingers stained with berries. The kitchen would fill with the earthy aroma of mushrooms as we cleaned them by the open fire, our cheeks still rosy from the chilly air. There was a simple, grounded joy in those moments—sitting around the hearth, the whole family engaged in the quiet ritual of preparing what we had gathered ourselves.

This creamy chanterelle soup is inspired by those memories. It’s rich, velvety, and full of deep, comforting flavor. The process begins with sweet onions and garlic slowly sweated in butter, followed by a generous pile of chanterelle mushrooms. A splash of sherry and a long simmer in mushroom broth with thyme coax out all the richness from the mushrooms. And for that extra hit of umami, a few spoonfuls of mushroom garum can make all the difference.
After blending the soup to a silky smooth consistency, it’s finished with heavy cream and a splash of soy sauce—rounding out the flavors and adding a luxurious touch. Garnish with some freshly chopped chives, and you’ve got a bowl of warmth that tastes like a walk through a Swedish forest in the fall.

Whether you forage your own or find them at the market, chanterelles deserve to be celebrated. This soup is my way of honoring those autumn days of my youth—and bringing a little bit of that forest magic into your home.

Creamy Chanterelle Soup Recipe
By Johan Magnusson, Big Swede BBQ

Ingredients

• 1 sweet onion, finely diced
  
• 2 tablespoons butter (plus 3 tablespoons more for mushrooms)
  
• 2 tablespoons minced garlic
  
• 2 lbs parboiled chanterelle mushrooms (or 3.5 lbs fresh)
  
• Salt and pepper to taste (or use Big Swede BBQ Badass Texas Boost)
  
• 1 cup dry sherry
  
• 4 cups mushroom broth
  
• A few sprigs of fresh thyme
  
• (Optional) 3 tablespoons Mushroom Garum (from Noma Project)
  
• 3–4 cups heavy whipping cream
  
• 3–4 tablespoons quality soy sauce
  
• Chopped chives, for garnish

​Start by finely dicing one sweet onion. In a large pot over medium-high heat, melt two tablespoons of butter and add the onion. Let it sweat for a few minutes until it becomes soft and translucent. Add two tablespoons of minced garlic and continue cooking for another couple of minutes, stirring frequently.

Next, add about two pounds of parboiled chanterelle mushrooms, or three and a half pounds if you’re using fresh. Cook the mushrooms until all their moisture is released and evaporated, and they begin to take on a slightly golden color. Add three more tablespoons of butter at this stage, stirring to coat the mushrooms, and season with a bit of salt and pepper—or use a bold seasoning like Big Swede BBQ Badass Texas Boost for added depth.

Once the mushrooms are cooked through, deglaze the pan with one cup of dry sherry. Let the sherry reduce until it’s nearly evaporated, leaving behind just its rich, aromatic essence. Pour in four cups of mushroom broth and add a few sprigs of fresh thyme. If desired, stir in three tablespoons of Mushroom Garum from Noma Projects for an extra umami boost. Let the soup simmer uncovered for 45 minutes to an hour, until the broth has reduced by half and the flavors have concentrated.

Carefully transfer the soup to a blender and blend on high until smooth and velvety. Return the blended soup to the pot and stir in three to four cups of heavy whipping cream, along with three to four tablespoons of high-quality soy sauce. Gently heat the soup again and season to taste with salt.

When ready to serve, ladle the soup into bowls and garnish with freshly chopped chives. Serve it warm and enjoy the creamy richness and earthy flavor of the chanterelles.