Cream of Chanterelle Soup

Cream of Chanterelle Soup is a rich, velvety soup made from wild chanterelle mushrooms, typically sautéed with onions and garlic, then simmered in broth and finished with cream or a dairy-free alternative. This elegant dish originates from Northern and Central European cuisines, particularly popular in Scandinavia, Germany, and the Alpine regions where chanterelles are foraged.

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🍽️ Nutrition at a glance

This soup is generally moderate in fat due to the cream, with a good amount of protein from the mushrooms and dairy, and relatively low in carbohydrates. It provides key nutrients like vitamin D, potassium, and B vitamins from the chanterelles, with a typical serving ranging from 200 to 350 calories depending on the cream content.

Nutrition breakdown

Calories	150 kcal
Protein	3 g
Carbs	12 g
Fat	10 g
Fiber	2 g
Sugar	3 g
Sodium	480 mg
Potassium	350 mg
Vitamin D	1.2 mcg
Selenium	6 mcg
Copper	0.3 mg
Vitamin A	90 mcg RAE
Riboflavin (B2)	0.2 mg
Niacin (B3)	2.5 mg
Phosphorus	60 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Chanterelle mushrooms are prized not only for their fruity, peppery flavor but also for being one of the few natural food sources of vitamin D, which increases when exposed to sunlight. Culturally, this soup often represents a seasonal luxury in foraging traditions, with its preparation marking the arrival of late summer and autumn in many European forests.