Wild Mushroom Randevous, where Chanterelle and Sparassis Crispa (Cauliflower mushroom) mushrooms meet in a creamy, dreamy soup that’s simply irresistible. This hearty and savoury soup is a wonderful way to enjoy the unique flavour of the cauliflower while complementing it with the earthy goodness of the chanterelle.
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Chanterelle and Sparassis Crispa the Cauliflower Mushroom in one pot?
This hearty and flavorful soup is a delightful way to savor and bring out the unique taste of both of the mushrooms Chanterelle and Sparassis Crispa (Cauliflower Mushroom). This wild mushroom soup simply brings out that unique smell and umami taste of Sparassis Crispa (Cauliflower Mushroom) while complementing it with the earthy goodness and well known taste of Chanterelle mushrooms.
Just a small suggestion, serve this soup with freshly baked homemade focaccia bread, somehow the combination of the two lifts me up and satisfies all my taste preferences.
Enjoy your meal!
Creamy Wild Mushroom Soup with Chanterelle and Sparassis Crispa (Cauliflower Mushroom)
Difficulty: Easy4
servings15
minutes30
minutes45
minutesWild Mushroom Randevous, where Chanterelle and Sparassis Crispa (Cauliflower mushroom) mushrooms meet in a creamy, dreamy soup that’s simply irresistible.
Ingredients
200 grams (7 ounces) Sparassis Crispa (Cauliflower Mushroom)
1 onion, finely chopped
1 carrot, diced
2 potatoes, peeled and cubed
100 grams (3.5 ounces) Chanterelle mushrooms, cleaned and chopped
2 garlic cloves (whole)
1 teaspoon paprika powder
1/2 teaspoon white pepper powder
Salt, to taste
Heavy cream (optional, for extra creaminess)
Water or vegetable broth (for desired consistency)
Directions
- Thoroughly clean the Sparassis Crispa and separate into smaller florets. Rinse under cold water to remove any debris.
- In a large saucepan, heat a little oil over a medium heat. Add the finely chopped onion, diced carrot and diced potatoes. Sauté for a few minutes until soft.
- Add the chopped Sparassis Crispa florets to the pot. Stir well to mix with the other vegetables.
- Add the chopped chanterelles to the pot. Stir well to mix with the other vegetables.
- Pour in enough water (or vegetable stock for extra flavour) to cover the vegetables and mushrooms. Bring to the boil, then reduce the heat to a simmer. Cover and simmer for about 20-25 minutes or until the vegetables are tender.
- Sprinkle in the paprika powder, white pepper powder and a pinch of salt. Stir to distribute the seasonings evenly.
- Once the vegetables are tender, use an immersion blender or regular blender to purée the soup until smooth and creamy.
- Taste the soup and adjust the salt and pepper to taste. If you want extra creaminess, you can add heavy cream at this stage. If it’s too thick, add a little more water (or vegetable stock) to achieve the desired consistency.
Recipe Video
Notes
- Ladle the creamy Chanterelle and Sparassis Crispa wild mushroom soup into bowls and garnish with some fresh herbs or extra sautéed mushrooms if desired.
Chanterelle and Sparassis Crispa are great, but what if you don’t have them?
If you don’t have fresh mushrooms, you can use Dried Chanterelle Mushrooms. Be careful not to go overboard with the amount of dried mushrooms as they have a much stronger flavour. I would suggest using 1-2 tablespoons of Mixed Wild Mushrooms.
Soak the Mixed Wild Mushrooms for at least 10-15 minutes before using. Don’t throw away the soaking liquid; you can use it instead of water in this soup.
Creamy Wild Mushroom Soup with Chanterelle and Sparassis Crispa (Cauliflower Mushroom) is not only delicious, but also has a good nutritional profile:
According to Takashi Kimura: Cauliflower Mushroom (Sparassis Crispa): Mushroom sparassis crispa is a good source of fibre, vitamins and minerals. It provides essential nutrients such as potassium, vitamin C, vitamin B6 and folic acid. It also contains antioxidants, which may have health benefits such as supporting the immune system and reducing the risk of chronic disease.
According to WebMD Chanterelle mushrooms: Known for their excellent flavour, chanterelles are a good source of vitamins and minerals, including vitamin D, potassium and several B vitamins. They also contain fibre and antioxidants, which contribute to overall health.
Potatoes: Potatoes are a carbohydrate-rich ingredient that provides energy and fibre. They also contain essential vitamins and minerals such as vitamin C, vitamin B6 and potassium.
Onions and garlic: Onions and garlic add flavour and health benefits to soup.
Heavy cream (optional): If you choose to add heavy cream for extra creaminess, it will add richness and texture to the soup. However, it will also increase the calorie and fat content of the soup.
Overall, this soup is a healthy and nutritious dish, it can be a healthy addition to your diet and you can adapt the recipe to suit your dietary preferences and nutritional needs.
Best Way to Cook Chanterelle Mushrooms:
Wild Chanterelle Mushroom Recipes
Nutrition table for one serving of Chanterelle and Sparassis Crispa Wild Mushroom Soup:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 4 grams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 5 grams |
| Total Fat | 6 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 70 mg |
| Sodium | 500 mg |
| Potassium | 600 mg |
| Vitamin C | 25 mg |
| Vitamin D | Varies based on exposure to sunlight and mushrooms: 50-100 IU |
| Calcium | 30 mg |
| Iron | 1 mg |
Please note that these values are approximate and can vary based on the variations to the recipe, such as using heavy cream or different types of mushrooms, the nutritional content may change.
I know it’s a bit of a hassle cleaning Sparassis Crispa (Cauliflower Mushroom). In hope of helping you dear forager reader I’ve created post to help you clean this delicious beast easier 😉
Identifying and Safe foraging Chanterelle Mushrooms: Golden Chanterelle Mushrooms – The Forest’s Golden Treasure
