Creamy Chanterelle Soup with White Beans and Potatoes

What to do with an amazing haul of wild chanterelles? How about a robust, whole-food soup built on layers of texture and umami. This recipe centers on the meaty bite of golden chanterelles and the tender, buttery finish of Yukon Gold potatoes. By blending cashews and white beans into a creamy foundation, it delivers a high-protein, nutrient-dense meal that is luxuriously rich. Fresh spinach rounds it out for a complete, one-pot meal.

Creamy Chanterelle Soup with White Beans and Potatoes

Golden chanterelles, buttery Yukon Gold potatoes, creamy cashews and white beans, and fresh spinach create a luxuriously rich, nutrient-dense one-pot meal.

Print Recipe Pin Recipe

Servings: 8

Ingredients Method

Ingredients

  

• 2 lbs fresh chanterelles cleaned and torn into bite-sized pieces, 907g
• 1 large yellow onion diced
• 6 cloves garlic minced
• 1 tsp dried marjoram
• 1.5 lbs Yukon Gold potatoes diced into ½-inch cubes, 680g, skins on
• 7 –8 cups total liquid combination of vegetable broth, chickpea aquafaba, or water
• 2 cans Great Northern beans thoroughly rinsed and drained, approx. 480g, divided
• 0.75 cup raw cashews 90g
• 0.5 tsp powdered ginger
• 2 tbsp white miso paste
• 2 tbsp fresh lemon juice
• 1 tbsp tamari optional
• 1 tbsp nutritional yeast optional
• 5 cups fresh baby spinach approx. 150g

Method

 

1. Cook the Mushrooms: Heat a large non-stick stockpot over medium-high heat. Dry-sauté the chanterelles in batches until they release their liquid and turn golden brown. Alternatively, air fry the mushrooms for 10-13 minutes, being careful not to over-crisp.
2. Divide the Mushrooms: Remove about 1/2 cup cooked mushrooms for garnish, and about 1 cup of mushrooms for the creamy base.
3. Cook Aromatics: To the mushrooms remaining in the pot, add the onion. Use a small amount of water or broth to prevent sticking and sauté until the onions are soft and translucent. Add the minced garlic and dried marjoram and sauté for about a minute.
4. Simmer Potatoes: Add the Yukon Gold potatoes and 5 cups of liquid. Bring to a boil, then reduce the heat and simmer for 12–15 minutes until the potatoes are fork-tender.
5. Blend the Base: While the potatoes simmer, place one can of the rinsed white beans, cashews, powdered ginger, white miso paste, lemon juice, tamari, and optional nutritional yeast into a high-speed blender with 2 cups of liquid. Blend until completely silky.
6. Thicken and Adjust: Pour the blended mixture into the pot and stir in the second can of whole white beans. Simmer for 5 minutes. If the soup is too thick, stir in more liquid until you reach your desired thickness.
7. Finish: Stir in the baby spinach for 1 minute until wilted, then remove from heat.
8. Serve: Ladle into bowls and top with the reserved golden chanterelles.