Finnish Chanterelle Soup is a beloved seasonal dish that captures the essence of a Nordic summer. Made with freshly foraged chanterelles, a splash of cream, and a few simple ingredients, this comforting soup is both rustic and elegant. Whether you’re gathering mushrooms in the forest or picking them up from a market, this traditional recipe highlights the nutty, earthy flavor of chanterelles in the most delicious way. It’s filling enough to serve as a main dish with a slice of hearty bread, but it also makes a beautiful starter for a summer meal.
A Morning Walk, a Basket of Gold
Here in Southern Finland, early July mornings are perfect for foraging. The chanterelle season has just begun, and the forest floor is starting to glow with those golden treasures. This soup began with a quiet forest walk, Ella, my loyal black Labrador, trotting just ahead of me on the trail. She’s curious about everything (especially food!), but mushrooms don’t interest her in the slightest. I, however, was thrilled to spot the first golden chanterelles of the season, glowing in dappled sunlight beneath the birch trees.
This creamy chanterelle soup is one of our favorite ways to enjoy the harvest. It’s simple, deeply comforting, and made with ingredients that let the chanterelles shine.
How to Clean Chanterelles
Start by cutting off the stems. Then split the mushrooms to check for any dirt or tiny insects hidden in the folds. Use a soft brush or a damp paper towel to brush off any visible soil. Then give them a quick rinse under cold water, just enough to remove remaining dirt, not to soak them. After rinsing, let the chanterelles dry on tissue paper or a clean kitchen towel before cooking.
Cooking the Creamy Finnish Chanterelle Soup
I begin by sautéing the chopped chanterelles in butter until all the liquid has evaporated and they start to brown lightly. Then I add finely chopped onion and cook until translucent. A flavorful stock (either vegetable or chicken) brings depth, and finally, cream gives the soup its silky, luxurious finish. I like to blend it smooth and garnish with browned chanterelles, crispy bacon bits, and plenty of chopped flat-leaf parsley. A twist of black pepper from the grinder finishes it off.
Serve it with Finnish Archipelago bread, dark rye, savory Herbed Tomato Tart, or Seed Crispbread. This combination turns a simple bowl into a satisfying meal. If you are looking for other recipes using chanterelles, try my Chanterelle Sauce. This creamy Finnish Chanterelle Soup is just one of the comforting dishes in our collection of traditional Finnish recipes.
A Note on Mushroom Safety
If you’re foraging for wild mushrooms, always pick only those you can confidently identify. I’ve been mushroom hunting with my parents and grandmother since I could walk, and I never pick anything I’m unsure of. When in doubt, leave the mushroom or bring it separately and ask an expert.
Finnish Creamy Chanterelle Soup
Ingredients
- 400 g fresh chanterelle mushrooms
- 100 g bacon
- 1 medium onion finely chopped
- sprig of fresh thyme or 1/2 tsp dried thyme
- 1 dl dry white wine
- 5 dl vegetable or chicken stock
- 1 tbsp cornstarch
- 2 tbsp water
- 2 dl heavy cream
- 2 tbsp butter
- Salt and white pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Prepare the mushrooms:
- Cut off the stems of the chanterelles and split the larger mushrooms in half or quarters as needed. Save a handful of small, whole chanterelles aside for garnish.
Brown the bacon:
- Chop the bacon into small pieces. In a skillet over medium heat, cook the bacon until golden and crispy. Remove from the pan and set aside on a paper towel to drain.
Brown the small chanterelles:
- In the same skillet, add a little butter if needed, and lightly brown the reserved small chanterelles until they are golden and slightly crispy. Set aside for garnish.
Cook the main chanterelles:
- In a large pot, melt the butter over medium heat. Add the chopped chanterelles and cook until their liquid has evaporated and they start to brown lightly.
- Add the chopped onion and a sprig of thyme. Sauté until translucent.
Add white wine:
- Pour in the white wine and let it simmer for a couple of minutes until the alcohol evaporates and the flavor is concentrated.
Add stock and simmer:
- Pour in the stock and bring to a gentle simmer. Cook for about 10 minutes to let the flavors develop.
- In a small bowl, mix cornstarch and cold water until smooth. Stir in the cornstarch slurry while whisking continuously.
- Let it simmer for another 5 minutes, until slightly thickened.
- Remove the sprig of thyme.
Blend the soup:
- Using an immersion blender or regular blender, carefully puree the soup until smooth and creamy. Return to the pot.
Add the cream:
- Stir in the heavy cream and bring to boil. Adjust seasoning with salt and white pepper to taste.
Serve:
- Ladle the soup into bowls. Garnish with the crispy bacon bits, browned small chanterelles, chopped fresh parsley, and freshly ground black pepper.
