If you’ve taken a walk in the forest lately, you may have noticed an abundance of golden chanterelles gracing the forest floor. Of all wild mushrooms, golden chanterelles are some of the most prized foraging finds! Meaty and bold in flavour, they add comforting, nutty notes to any dish.
This creamy, immune-boosting vegan soup features our 5 Mushroom Concentrated Powder, packed with immune-boosting functional mushrooms.
Disclaimer: We strongly advise limiting intake to one serving daily to ensure a balanced and safe experience. Please consult your healthcare practitioner before adding any new herbs to your wellness routine.
What You'll Need
- 3 TBSP Olive Oil
- 1 Shallot, chopped
- 2 Cloves Garlic, grated
- ½ lb Chanterelle Mushrooms, chopped
- ½ Cup Chickpea Flour
- 2 Cups Unsweetened Nut Mylk or Full-Fat Coconut Milk
- Pinch of Nutmeg
- Pinch of Dried Thyme
- 1 TSP Harmonic Arts 5 Mushroom Concentrated Powder
- Salt and pepper to taste
How to Make Your 5 Mushroom Chanterelle Soup
- Heat olive oil in a pot over medium-high heat. Add shallots and garlic and saute until tender (1-2 minutes).
- Add mushrooms, sauteing until lightly browned.
- Add flour and stir until the veggies have absorbed it.
- Whisk in nut/coconut mylk in small amounts, ensuring that flour dissolves and no clumps appear.
- Add nutmeg, 5 Mushroom Powder, thyme, salt and pepper and bring to boil.
- Once boiling, reduce heat to med-low. Simmer until sauce thickens for 7-10 minutes, whisking as needed.
- Once thickened, remove from heat and serve warm.
What are you cooking up with foraged chanterelles? Tell us in the comments below!
To shop our 5 Mushroom Concentrated Powder, click here.
