Cream of Chanterelle Soup with Arugula – A Summer Delight

 

There was a time, back when we were living in London, when arugula seemed to dominate every salad bowl. It was everywhere—peppery, slightly bitter, and, frankly, I grew tired of it. But tastes evolve, and I’ve recently rediscovered my love for this vibrant green. Last week, I shared a dreamy arugula pesto recipe that’s still lingering in my thoughts, and now I’m back with another arugula gem: a luxurious Cream of Chanterelle Soup with Arugula, adapted from a recipe by Viking River Cruises.

Now, soup in summer might raise eyebrows, but I’m a year-round soup enthusiast, no excuses needed. This recipe, with its fresh arugula and delicate chives, screams summer freshness. The creamy, earthy chanterelles meld beautifully with the peppery greens, creating a bowl that’s both comforting and light. I’ve never sailed with Viking (though I’ve long daydreamed about their river cruises winding through Europe—alas, it’s likely not in my future), but I was thrilled to discover they share recipes online. I tweaked their version slightly to suit my palate, swapping shallots for onions and adjusting quantities, but the essence remains divine.

While I may never glide down the Danube with Viking, their culinary inspiration has brought a touch of river cruise elegance to my kitchen. This soup feels like something you’d savor on their deck, watching castles drift by. If you’re curious about more of their recipes, check out vikingrivercruises.com—they’re a treasure trove.

Here’s my take on this elegant soup, perfect for a summer evening or whenever you crave something soul-warming yet fresh.

Cream of Chanterelle Soup with Arugula

Adapted from Viking River Cruises

 2 t. olive oil

1 Melissa’s shallot, finely chopped

½ t. Melissa’s minced garlic

8 oz. fresh chanterelle mushrooms, sliced

1 t. flour for dusting

2 T. white wine

3½ c. chicken broth

1 c. heavy cream

4 oz.  Melissa’s arugula

Salt and pepper to taste

1 t. fresh chives, chopped

 

  In a medium saucepan, heat olive oil over medium heat. Sauté onion and garlic until translucent, about 4 minutes.

 Add chanterelles and sauté for 3 more minutes. Sprinkle flour over the mixture, then pour in white wine and chicken broth, stirring to combine.

Simmer for 30 minutes, letting the flavors meld.  Stir in heavy cream and simmer for an additional 5 minutes.  Gently fold in arugula, cooking just until wilted.  Season with salt and pepper, to taste.

 Serve in pre-warmed bowls, garnished with chopped chives.

 Serves 4

Serve this with a crusty baguette and a glass of crisp Sauvignon Blanc for a simple yet sophisticated meal. If you’re feeling fancy, a side of grilled asparagus or a light arugula salad (yes, more arugula!) complements it perfectly.

What’s your favorite way to enjoy arugula? Or do you have a summer soup you swear by? Let me know in the comments—I’m always up for new recipe inspiration!  

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