Saffron and Chanterelle Mushroom Soup

Chanterelle mushrooms and saffron are two things that I just find precious. And both of them combined is a hands-down winner.

This delicious soup cooks up quickly and it’s impressive served up with crusty bread, to a small crowd as a starter.

Saffron is an ingredient in Healthy On You® You’re So Spain spice blend, but a generous pinch more does the trick in making this soup come alive with color and taste.


Makes 6 servings

  • 1

    lbs. chanterelle mushrooms washed, roughly chopped

  • 1

    tsp or a generous pinch of saffron threads

  • 2
  • ¼

    cup dry sherry

  • 2

    tbsp gluten-free flour

  • 2

    tbsp olive oil

  • 4

    cups mushroom or vegetable stock

  • 2

    tbsp unsalted butter (optional) or use vegan butter

  • 1

    medium onion, diced

  • 1

    celery stalk, diced

  • 1

    tsp Healthy On You® Saffron and Winding Road sea salt and pepper to taste

  • fresh parsley for garnish


  1. In a measuring cup or small cup, add the saffron the sherry and set aside.

  2. Heat the olive oil in a soup pot and add the chanterelle mushrooms and a pinch of the Saffron and Winding Road sea salt. Sauté over medium heat for 5-8 minutes until brown at the edges.

  3. Add the chopped onion and celery and You’re so Spain spice blend. Sweat the mixture until the onions are translucent and soft, another 10 minutes.

  4. Add the ¼ cup of flour to the mixture and stir well.  Immediately, deglaze the pan with the sherry and saffron mixture. Allow the alcohol to burn off.

  5. Add in the stock and bring to a boil. Reduce the heat to simmer and allow to cook for 20 minutes.

  6. Season with more Saffron and Winding Road sea salt and pepper to taste.

  7. Remove from heat and garnish with fresh parsley.

Samantha Binkley