creamy chanterelle mushroom soup (vegan)
Well, it is officially fall. Taylor and I have to pinch ourselves to make sure we really are here and that our little farm has made it this far. I almost get teary eyed thinking about what it has taken for us to get to this time and this place. The years we spent farming at Hutchins Farm learning everything we could about organic farming seems like a lifetime ago. The fear that we had when we packed up our Toyota Tacoma with all of our belongings, (and our dog) and drove across the country to start our own farm feels surreal right now. But we did it. We are doing it. The frustration, the hard days, the tears, and all the small victories have made us grow so much this past year. I am more in love with Taylor and the life we have chosen to live than I ever thought possible.
When we set out to start Tumbleweed Farm we thought it would be amazing if we made it to our first farmers market in the springtime. We achieved that without any major hiccups. Our next goal was to see if we could make it to August without anything disastrous happening. August came and went without batting an eye. And here we are on our first official day of fall. The farm is going strong with fall crops and our market sales are up. The best news is that we are working less and even taking days off from the farm. The long hot days of summer are officially behind us and we are happily welcoming the cooler and shorter days of the fall.
Since it is officially autumn (and raining outside!) I thought it would only be appropriate to make a fall mushroom soup. We traded some broccoli at the farmers market for some locally harvested chanterelle mushrooms. This soups was simple, hearty, and totally delicious. Pour yourself a glass of red wine and cozy up with a bowl of soup. Enjoy!
Creamy Chanterelle Mushroom Soup
Prep Time: 10 mins. Cook Time: 45 mins. Serves: 4
- 1 TBS coconut oil
- 1 large yellow onion, finely chopped
- 4 cloves of garlic, minced
- 1/2 lb chanterelle mushrooms, cleaned and finely chopped
- 1 15 oz can organic navy beans (or any other white creamy bean)
- 3-4 cups organic vegetable stock
- 1/2 cup organic coconut milk
- 2 TBS low sodium tamari (or soy sauce)
- a few pinches of crushed red pepper flakes
- 1/4 cup parsley, tough stems removed and diced
- salt and pepper to taste
- Heat oil in a large soup pot over medium high heat. Add onions and sauté for about 5 minutes stirring occasionally. Stir in garlic and cook for about 2 more minutes.
- Add chanterelle mushrooms and cook for about 5-8 more minutes stirring often. Add in the beans and vegetable stock (start with 3 cups of veggie stock and add more if the soup is too thick) Bring to a boil. Reduce heat and simmer. Add in the tamari and crushed red pepper flakes. Simmer for about 25 minutes.
- Carefully with an immersion blender or regular blender, blend the soup until most of it is smooth but leaving some chunks to add some texture.
- Stir in the coconut milk salt and pepper. Let the soup simmer for about 10 more minutes.
- Serve the soup warm with a healthy pinch or two of minced parsley and more salt and pepper if necessary
NotesPlease use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go.
Trading broccoli for chanterelles sounds like a good deal to me! I love mushrooms and buying them is so expensive, and I am not always lucky when I go out looking for them. If I can get my hands on some chanterelles though I’d love to try your soup.
Congrats!! Summer #1 at Tumbleweed Farm is in the bag!!! We look forward to hearing what the 3 of you will be doing when winter sets in. In the meantime, I hope I have lots of good Fall recipes to look forward to!
Yum! Yum! Yum! Beautiful soup recipe, cannot wait to try some of the other ones.
Shroom soup! I love creamy mushroom soup and I’ve never made it!! I want to swaddle myself in a blanket, plop down with a huge bowl of chanterelle soup, and rejoice in the fall colors! 😉
Congratulations on your successful year! It sounds amazing in every way. My husband and I fantasize about ditching our desk jobs for working hard in the fresh air. It must feel so rewarding. This soup looks beautifully delicious. I need to get my hands on some chanterelles!
Beautiful pictures! Glad you guys are getting a well-deserved break. I don’t cook with mushrooms nearly enough for how much I love them. Putting this on the list!
This sounds like the absolute perfect comfort food for Fall :).
I would love to sit outside and enjoy this soup with you 🙂
Aw, I’m getting teary eyed reading this! There’s nothing like a good love story between two organic farmers. 🙂 Woo hoo for day off!
I’m so excited for fall and all of the comforting soup recipes. This one sounds amazing. Beautiful pictures too!
Girl, this looks awesome. I love mushroom soup, yours looks perfect. Now if only it wasn’t 80 degrees in LA right now.
Such a sweet post! Congrats on a successful and affirming first year. I’m also looking forward to yummy fall recipes and to hear what you guys will be up to this winter. Have a great day!
I don’t think I’ve ever had chanterelle mushrooms. Obviously I need to remedy that immediately! I can’t believe this soup is so creamy without actual cream!
What a comforting bowl of soup!
It really is a delicious and comforting soup. Give it a whirl!
A really great article on the risks taken and the success you have had, your hard work is actually shown in these great pics of mushroom soups that you have displayed here.
This looks absolutely fabulous, just found Chanterelles today!! The coconut milk….from the can, or from the refrigerated section of the health food store (So Delicious in the carton)?
So far I have only been able to find Dried Chantrelle Mushrooms – do you think they would work in this recipe?
Thank you for sharing your story with us,; however, we are most thankful for your amazing soup recipe!! After harvesting almost 20 pounds of chanterelles, we needed a great soup recipe to balance out some of our other mushroom meals. It truly hit the spot on this rainy Pacific Northwest Saturday! Thanks again!
Andrea- This soup looks amazing. You guys are my favorites to trade with because I know the mushroom will be savored and enjoyed to the full extent that they deserve. Yesterday I went out looking for matsutakes and I found a fair bit. You should do some research and if you want a couple of these prized shrooms I will bring some to you on Thursday. I made a simple soup of Matsutakes, salt, and cilantro and it was DIVINE! I am dreaming of that soup in a thermos out in the snowy woods with skis on my feet.
I would like to try this…but have a question. I always get confused when a recipe calls for coconut milk. Is it the full fat coconut milk or just regular non-dairy milk-coconut.?
I always use the full fat canned coconut milk. Let me know how you like it. This is one of my absolute favorite soups. Happy New Year!
This was a fantastic soup. I accidently added a whole can of coconut milk and it was still amazing, though i guess that would make it less healthy :-/
I used yellow and black chanterelles, cauliflower mushrooms that I found locally here in BC, also used kidney beans and spiced it up with a chili sauce I made. It’s been raining all day and this felt like a great idea. Thanks for the recipe!
glad you enjoyed it! Great additions too!
Hello Andrea. If I cannot get my hands on chanterelle mushrooms, would shitakes be a good substitute or would you recommend a different substitution? Thanks for the advice!
I haven’t tried it with shitakes but I think they would be delicious! Let me know if you got it a whirl!
Is there, by chance, any type of mushroom that you HAVE subbed for chanterelles that HAS worked well?
Andrea, Has anyone tried to freeze a soup that has been made with coconut milk? I like to make a full batch and freeze a portion or two.
Love this one! I used leeks instead of onion and it was mind blowing! plus leeks are extra good for you! thanks for the great recipes!
this was so incredibly tasty. I served it to my dad, who is definitely very, very far from being vegan, but he couldn’t have complimented it enough. thanks again for yet another amazing recipe. we’re saving this!
so happy you all enjoyed it!
EXCELLENT!!! The best mushroom soup I have ever tasted!
I prepared it with a few crimini mushrooms added to a pound of chanterelles. I also did not have parsley available, so it was omitted. We LOVED it!
I enjoyed this soup as did my friends. Thank you for sharing.