In 2015, after a successful day of foraging, we crafted a soup that has since become a staple in our kitchen. It started with a basket of fresh chanterelle mushrooms, but instead of the usual creamy, indulgent soup, we decided to try something a bit different. The result? A unique, vegan-friendly Chanterelle and White Bean Soup—a lighter, healthier twist on the classic.
A Vegan Spin on Tradition
Chanterelle mushrooms are often paired with rich ingredients like cream or butter, but we wanted a lighter, plant-based version. At that time we had serious problems to cook meals because the kids had different dietry restrictions. All good now! To keep the soup creamy and satisfying, we used canned white beans instead. The beans added a subtle creaminess and depth that perfectly complemented the earthy chanterelles, making the soup both hearty and nourishing without any dairy.
Chanterelle and White Bean Soup
Ingredients
- 2 1/2 cup chanterelle mushrooms
- 1 can organic white beans
- 1 onion
- 2 cloves garlic
- 1 cup water
- salt, pepper
- parsley
Directions
- Start by chopping the onions and chanterelle mushrooms, and mincing the garlic.
- In a soup pot, heat a bit of oil over medium heat. Add the chopped onions and minced garlic, sautéing for about 5 minutes until the onions are soft and translucent.
- Add the chanterelle mushrooms to the pot. Cook them for about 6-8 minutes until they’re tender and have released their juices.
- Stir in the drained white beans and pour in the water. Bring the soup to a gentle boil.
- Once boiling, reduce the heat to low, season with salt and pepper, and let the soup simmer for about 15 minutes to allow the flavors to meld.
- Serve the soup warm, garnished with a sprinkle of fresh parsley.
Ilze
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a day in the life of a latvian mom 
A good version
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Girls said – Well, we better love the one with potatoes and carrots 🙂
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