Creamy Chanterelle Soup invites a warm, seasonal flourish to your Thanksgiving celebration, delivering a rich, comforting side that balances earthiness and vibrant fall character. Crafted by Chef Johan Magnusson of Big Swede BBQ, this dish highlights the natural depth of chanterelles while offering a smooth, inviting texture that feels right at home beside your holiday favorites. Each spoonful brings a sense of warmth and welcome—the kind of flavor that draws people closer to the table.
A Summerset side burner or power burner makes preparing this soup outdoors feel effortless and uplifting. Steady, responsive heat gives the mushrooms time to develop their full aroma while keeping you in the flow of the gathering. Instead of slipping back into the kitchen, you stay near the grill, stirring the pot as conversations unfold and the rest of the feast comes together. Your outdoor kitchen becomes the real center of the day—open, relaxed, and made for connection.
This soup brings depth without complication, offering a beautiful balance that complements both classic and modern Thanksgiving menus. Whether ladled into small cups as a starter or served alongside roasted dishes, it brings a touch of seasonal charm that guests remember.
For more inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on his social channels and explore his award-winning rubs and cookbook at BigSwedeBBQ.com. His approach brings fresh energy to outdoor cooking, offering ideas that pair seamlessly with every Summerset grill.
Creamy Chanterelle Soup Ingredients
- 1 sweet onion, finely diced
- 2 tablespoons butter (plus 3 tablespoons more for mushrooms)
- 2 tablespoons minced garlic
- 2 lbs parboiled chanterelle mushrooms (or 3.5 lbs fresh)
- Salt and pepper to taste (or use Big Swede BBQ Badass Texas Boost)
- 1 cup dry sherry
- 4 cups mushroom broth
- A few sprigs of fresh thyme
- (Optional) 3 tablespoons Mushroom Garum (from Noma Project)
- 3–4 cups heavy whipping cream
- 3–4 tablespoons quality soy sauce
- Chopped chives, for garnish
Creamy Chanterelle Soup Directions
- Start by finely dicing one sweet onion. In a large pot over medium-high heat, melt two tablespoons of butter, then add the onion. Let it sweat for a few minutes until it becomes soft and translucent. Add two tablespoons of minced garlic and continue cooking for another couple of minutes, stirring frequently.
- Next, add about two pounds of parboiled chanterelle mushrooms, or three and a half pounds if you’re using fresh. Cook the mushrooms until all their moisture is released and evaporated, and they begin to take on a slightly golden color. Add three more tablespoons of butter at this stage, stirring to coat the mushrooms, and season with a bit of salt and pepper—or use a bold seasoning like Big Swede BBQ Badass Texas Boost for added depth.
- Once the mushrooms are cooked through, deglaze the pan with one cup of dry sherry. Let the sherry reduce until it’s nearly evaporated, leaving behind just its rich, aromatic essence. Pour in four cups of mushroom broth and add a few sprigs of fresh thyme. If desired, stir in three tablespoons of Mushroom Garum from Noma Projects for an extra umami boost. Let the soup simmer uncovered for 45 minutes to an hour, until the broth has reduced by half and the flavors have concentrated.
- Carefully transfer the soup to a blender and blend on high until smooth and velvety. Return the blended soup to the pot and stir in three to four cups of heavy whipping cream, along with three to four tablespoons of high-quality soy sauce. Gently heat the soup again and season to taste with salt.
- When ready to serve, ladle the soup into bowls and garnish with freshly chopped chives. Serve it warm and enjoy the creamy richness and earthy flavor of the chanterelles.
From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com