Vegetable Bouillon Soup with Chanterelle Mushrooms

This is a great way to enjoy these subtly flavored mushrooms. It’s a quick and easy soup to make.

Vegetable Bouillon Soup with Chanterelle Mushrooms

Serving Size: 4


  • 1 &3/4 lb. potatoes, peeled and chopped in bite sized pieces
  • 1 lb. fresh chanterelle mushrooms, cleaned
  • 1 leek
  • 3 tablespoons oil
  • 3 cups water
  • 2 vegetable bouillon cubes
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh parsley, chopped
  • salt and freshly milled pepper to taste

Vegetable Bouillon Soup with Chanterelle Mushrooms


  1. Slice the white part of the leek lengthwise in half, then cut bite-sized pieces from the 2 halves.
  2. Warm the oil in a large pot.
  3. Add the leeks and begin to cook to soften.
  4. Peel the potatoes and cut into bite sized pieces.
  5. Add the potatoes to the leeks.
  6. Add the water and bouillon cubes
  7. Cook until the potatoes are soft.
  8. Meanwhile, clean the mushrooms well.
  9. Add the mushrooms, dill and parsley to the soup
  10. Season to taste with salt and freshly milled pepper.
  11. Serve with full grain bread or rolls.

2 responses to “Vegetable Bouillon Soup with Chanterelle Mushrooms”

  1. Hannah says:

    This sounds so wonderful- Clean and simple! I know it’s not nearly the same, but I have dried chanterelle… Any ideas on substituting them for fresh?

  2. Chris says:

    Hi Hannah,
    This is a lovely soup. es, very clean and light, but filling as well. f course the dried chanterelle will work fine. They’re not as lovely as the fresh..but they will be fine. I hope you make the soup and enjoy it.

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