Chanterelle Bisque with Herbed Yogurt Cheese Recipe

chanterelle bisque

This chanterelle soup recipe is really rich so it's great in small amounts as a first course.

Chanterelle Bisque

Cindy Halbkat
Chanterelle soup


  • 12 oz fresh chanterelles or 8 oz chanterelles sauted in butter

  • 2 tsp butter

  • 1/2 tsp salt

  • 1/2 medium Vidalia onion or sweet onion diced finely

  • 1 clove garlic minced

  • 1/4 cup sherry

  • sprig of thyme

  • sprig of parsley

  • 1 bay leaf

  • dash of cayenne

  • 2 c chicken broth

  • 2 c half and half

  • 1 T lemon juice

  • pinch of saffron

  1. In a heavy bottom pan, saute onion in butter and salt on medium heat

  2. Add Chanterelles and garlic and saute 5 minutes for fresh chanterelles - 1 minute for cooked chanterelles.

  3. Add sherry to deglaze the pan.

  4. Add herbs and chicken broth, bring to a simmer and simmer 10 to 15 minutes.

  5. Add half and half and lemon juice and then puree.

  6. Put back on heat and let it almost reach a boil.

  7. Remove from heat and add saffron and let it infuse for a few minutes.

  8. Serve garnished with a spoonful of herbed yogurt cheese (see recipe below).

Herbed Yogurt Cheese

  • 16 oz plain yogurt, preferably not low-fat

  • 1 tsp sea salt

  • 1 tsp chives

  • 1 tsp lemon thyme minced

  • 1 tsp yarrow minced

  • 1 tsp flower petals like hibiscus, rose or nasturtiums

  1. In a medium bowl, whisk together yogurt, herbs and salt until combined.

  2. Put mixture in collander lined with cheese cloth and suspend over a bowl to catch the whey.  Save the whey to make lacto fermented foods like saurkraut.  It'll keep in the refrigerator for about 6 months.

  3. Cover and refrigerate overnight.