Cream of Chanterelle Soup with Arugula

The chanterelle, or the girolle as it is called in France, is a gold, spongy, trumpet-shaped mushroom with a distinctly nutty flavor. Chanterelles have a short growing season. These fungi taste best when just harvested and still plump. Delicious as a side dish, lightly sautéed, they are also wonderful in soups or served over pasta.


  • 2 tsp (10 ml) olive oil
  • 1 Tbsp (13 g) onion, finely chopped
  • ½ tsp (1.5 g) garlic, minced
  • 8 oz (227 g) fresh chanterelle mushrooms, sliced
  • 1 tsp (2.6 g) flour for dusting
  • 2 Tbsp (30 ml) white wine
  • 3½ C (828 ml) chicken broth
  • 1 C (236 ml) heavy cream
  • 4 oz (113 g) baby arugula
  • Salt and pepper to taste
  • 1 tsp (1 g) fresh chives, chopped


In a medium saucepan, heat olive oil and sauté onion and garlic until transparent, about 4 minutes. Add chanterelles; sauté an additional 3 minutes. Sprinkle in flour; add white wine and chicken stock, stirring to combine; simmer 30 minutes. Stir in heavy cream; simmer another 5 minutes. Add arugula and gently fold in, cooking until just wilted. Season with salt and pepper and serve in pre-warmed bowls garnished with chives.

  • Prep time: 5 minutes.
  • Cook time: 44 minutes.
  • Makes 4 servings.

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