Pfifferling (Chanterelle) Soup

This classic German soup is made from Chanterelles and is always on he menu of restaurants in the Black Forest region of Germany. Deliciously creamy, it's a doddle to make and tastes absolutely wonderful. If you can't find any Chanterelles, it can also be made with any wild-foraged mushrooms - we particularly like Shaggy Ink Caps!


Prep Time: 5 Minutes

Cooking Time: 15 minutes

Makes: A large pan of soup

  • 500g of Chanterelles, chopped
  • 1 Knob of butter
  • 1 large onion, diced
  • 1 litre Vegetable stock
  • 150ml Cream
  • Salt & Pepper to taste


  1. Gently melt the butter in a pan. Add the diced onion and sautee until soft.
  2. Add the chanterelles and fry for 2-3 minutes, stirring frequently.
  3. Pour over enough vegetable stock to cover the Chanterellles and simmer gently for 10 minutes until soft. Remove from heat.
  4. Using a hand-held blender, carfully whizz the mixture until a desired consistency is reached.
  5. Stir in the cream and add salt and pepper to taste.
  6. Serve with crusty bread and butter.