Creamy Chanterelle Mushroom Soup Recipe

In a large pot, heat olive oil over medium heat. Add mushrooms and sauté for 10-12 minutes until golden brown.

Remove mushrooms from pot and set aside. Add butter, onion, and garlic to pot and sauté until softened.

Add mushrooms back to pot, then pour in chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

Remove from heat and allow soup to cool slightly. Use an immersion blender or transfer to a blender and puree until smooth.

Return soup to pot and stir in heavy cream. Heat over low heat until warmed through.

Season with salt and pepper to taste. Serve hot, garnished with fresh chives.