2 tbsp (30 mL) butter
1 lb (500 g) mushrooms (reserve a few for garnish)
1 cup (250 mL) yellow potato (skin on), diced
1/2 cup (125 mL) onions, diced
1/2 cup (125 mL) celery, diced
1/4 cup (50 mL) carrots, diced
1 tbsp (15 mL) Dijon mustard
1 cup (250 mL) white wine
1 bay leaf
2 sprigs thyme
4 cups (1 L) vegetable stock
1 tsp (5 mL) sea salt
1/2 tsp (2 mL) ground pepper
1 cup (250 mL) cream, either 18% or 35%


In a large pot on high heat, melt butter and sauté chanterelles (reserving a few for garnish), potato, onions, celery and carrots until the onions become translucent, about 4 to 5 minutes. Add Dijon mustard, white wine, bay leaf and thyme and stir; add vegetable stock and bring to a boil for 5 minutes then let simmer for 30 minutes, until potatoes soften. Transfer to a blender and purée, then return soup back to the pot and add cream. Add more salt and pepper if needed.

Sauté reserved chanterelles in butter and use for garnish.

Makes 2 to 4 servings.

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