By Jim Wasik as offered at 2012 Lincoff Foray


  • 1 pound fresh chanterelle mushrooms – or other mushrooms in season
  • 5 tablespoons butter (or olive oil)
  • Fresh Lemon Juice – squeeze or two
  • 2 leeks – cleaned and finely chopped
  • 1 Large clove of garlic – peeled and minced
  • 1 ½ cup Yukon Gold potatoes -peeled and diced
  • 6 ½ cup chicken broth – homemade best or low sodium
  • 1 tablespoon fresh thyme – finely chopped
  • 1 – 2 tablespoons red wine vinegar
  • salt and pepper, to taste


  1. Clean, dry, chop mushrooms.
  2. Sauté mushrooms on high heat in 2 tablespoons butter or oil. Season with lemon juice, salt and pepper. Allow to release juices, but not brown. Cook only 3 – 4 minutes.
  3. Remove mushrooms and reserve liquid (it will be used later)
  4. Heat 3 tablespoons butter or oil in heavy soup pan; add leeks, garlic, potatoes.
  5. Sauté over medium heat about 10 minutes until leeks have softened but not browned.
  6. Add mushroom liquid, chicken broth, thyme. Bring to boil and reduce heat to simmer.
  7. Simmer 15 – 20 minutes until potatoes are soft.
  8. Add cooked mushrooms.
  9. Simmer 30 minutes.
  10. For fine soup, Pour soup through sieve to retain mushrooms and vegetable. Puree vegetables in food processor, immersion blender, regular blender until smooth – add a little soup liquid if needed. Pour back into soup pot with liquid.
  11. For chunkier soup, don’t puree.
  12. Add vinegar, salt and pepper to taste.
  13. For cream soup, add 1 cup heavy cream or sour cream and reheat soup, but do not boil.

If you liked this soup you may also like the Mushroom Bisque Without Roux by Jeff Berkowitz.