Chanterelle Soup with Turkey & Cranberry Garnish

This easy recipe for a Thanksgiving leftover soup is a easy and delicious way to take elevate remaining Turkey Day goodies.

Chanterelles are one of our favorite mushrooms.  In November, after a couple of good rains, they can be found throughout Sonoma and Mendocino counties.  This simple soup is great for a cool fall evening and leftover shredded turkey legs make a delicious garnish.  The earthiness of the chanterelles and the cranberries in the garnish complement the red fruit flavors of the Los Carneros Pinot Noir.

Chanterelle Soup with Turkey & Cranberry Garnish

Serves: 8 (4-ounce portions)


For the soup:
  •  ¼ cup, plus 2 tsp. canola or vegetable oil
  • 2 lbs. chanterelle mushrooms, cleaned and pulled apart into small pieces
  • 3 ounces shallots, peeled and sliced thinly
  • 2 garlic cloves, medium sized, peeled and sliced thinly
  • 10 stems fresh thyme, leaves picked and stems discarded
  • 1 bay leaf
  • 2 Tbsp. whole butter
  • 2 tsp. kosher salt
  • 2 fl. ounces Madeira
  • ½ cup cream
  • 2½ cup water
  • ¼ tsp. sherry vinegar
For the turkey & cranberry garnish:
  • ¼ cup red wine, such as Pinot Noir
  • 1 ounce dried cranberries
  • 1 tsp. butter
  • 1 small shallot, minced
  • 2 ounces fresh chanterelle mushrooms
  • 2 ounces fresh cranberries
  • 2 ounces cooked turkey or duck confit, shredded
  • 2 sprigs thyme, leaves picked
  • Kosher salt


For the soup:
  1. Place a large skillet over medium-high heat.  Add ¼ cup canola oil and heat for 30 seconds.  Add the chanterelles and sauté, tossing occasionally, for 5 minutes until lightly browned and fragrant.  Remove from heat and set aside.
  2. In a large saucepot over medium-high heat, add 2 teaspoons of canola oil.  Allow to heat for 30 seconds, add shallots and garlic, cooking until translucent.  Add thyme, bay leaf and butter.  Season with salt and stir to combine, cooking for 2 minutes.
  3. Carefully add Madeira and reduce for 30 seconds.  Add the cream, water and chanterelles and bring to a simmer.  Simmer for 20 minutes or until the mushrooms are tender.  Remove bay leaf and carefully transfer hot soup to a blender.
  4. Puree until smooth and adjust seasoning as desired.  Serve hot with garnishes of cranberry and shredded turkey (see below for garnish directions).
For the turkey & cranberry garnish:
  1. In a small sauce pan, bring the wine to a boil.  In separate bowl, pour the hot wine over the dried cranberries.  Set aside to steep at room temperature.
  2. Meanwhile, begin preparing the turkey and cranberry garnish by heating a small sauté pan over medium-high heat.  Once the pan is hot, add the butter and heat until the butter browns. Add the shallots and sauté for 1 minute.
  3. Once the shallots start to brown, add the fresh chanterelles and sauté for 2 minutes.  Add the fresh cranberries and cook for an additional 2 minutes.  The cranberries are ready when they start to burst open.
  4. Add the shredded turkey and thyme leaves and sauté for 1 minute more.  Add the dried cranberries and wine.  Once the mixture is hot, season with salt to taste and serve.