Cream of Chanterelle Soup with Truffle and Wild Mushroom & Sage Olive Oil Drizzle

In the fall of 2013, our friend Sue had picked some chanterelles in the local forest and given them to us. I made the soup one night and let it sit in the fridge overnight so that the flavours of the mushrooms could infuse the soup. Then the next day I blended it, heated it up, added the cream and drizzled on the mushroom and truffle oils. Divine!


Needed for this recipe:
Sunshine Coast Olive Oil Co. Vegan ‘Butter’ Olive Oil (100% Dairy free)
Sunshine Coast Olive Oil Co. Wild Mushroom and Sage Infused Olive Oil
Sunshine Coast Olive Oil Co. White Truffle Oil
Sunshine Coast Olive Oil Co. Black Truffle Oil

I do have a tendency to cook without measuring things, so all the measurements are approximate. Just make sure you use equal parts flour and butter olive oil for the ‘roux’.

Sunshine Coast Olive Oil Co. Butter Olive Oil – 1-2 Tablespoons + 2 teaspoons
Flour -2 teaspoons
Chicken or vegetable stock – 1 litre
Half and Half cream – ½ cup or more (cream is optional)
8 fresh chanterelles or about 1/3 cup dried. Substitute with 3 cups button mushrooms if you don’t know Sue.
Sunshine Coast Olive Oil Co. Wild Mushroom and Sage Oil – ½ tsp per bowl
Sunshine Coast Olive Oil Co. White Truffle Oil -a few drops per bowl
Sunshine Coast Olive Oil Co. Black Truffle Oil- a few drops per bowl
Salt and Pepper to taste

Chop the chanterelles into mid-sized pieces. Sauté in a medium fry pan at a low temperature in 1-2 tablespoons of Butter Olive Oil for a few minutes until lightly browned. Remove the chanterelles from the pan and set aside.

Add the remaining Butter Olive Oil to the same pan you used to fry the chanterelles and sprinkle the flour over top. With a whisk make a ‘roux’ by whisking the flour and Butter Olive Oil until blended, then adding stock a few tablespoons at a time, whisking the roux until smooth each time you add more stock. Keep adding stock, a little at a time, all the while heating the mixture and whisking the roux to get any lumps out. Do this until you’ve added all the stock, and heated the mixture until it is thickened. You should have a light-texture soup base.

Add the chanterelles and let the soup sit overnight in the fridge.

The next day, put the soup/chanterelle mixture in the blender and blend until smooth.  Place the mixture in a soup pot. Heat on the stove, stirring until the soup is steaming hot. Turn off the heat. Add the cream and stir constantly, not letting the cream boil.

Serve in bowls (I prefer soup plates because they have more surface area for drizzling). Drizzle with Organic Wild Mushroom and Sage Olive Oil, and a few drops of both the White Truffle Oil and the Black Truffle Oil. Add fresh ground salt and pepper to taste.