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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.
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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.