How to cook chanterelle soup properly. Chanterelle soup. Steps for making soup

07.09.2021

Valuable in a commercial sense, chanterelles are loved by the fact that they are almost never wormy. Thanks to this, these ginger mushrooms can be used in any form: fresh, dried, pickled, salted, sometimes even cheese. The first of them can be cooked with the addition of any of the above blanks. But if there is an opportunity to use fresh ones, it is worth making soup with them at least once.

The five most commonly used ingredients in chanterelle soup recipes are:

Soaking and defrosting

Almost all chanterelle soup recipes require soaking. Fresh mushrooms, cleaned of dirt, should lie in water for about 20 minutes. For dry ones, it will take about three hours. Frozen should be thawed at room temperature. The second time they can no longer be sent to the freezer. Salted enough to rinse in running water, rinsing excess salt... The same with pickled ones.

Features of cooking chanterelles

There are no peculiarities - fresh ones are cooked quickly and put into the pan after all the vegetables, 15 minutes before the end of cooking. You can use any broth: meat, chicken, vegetable. Boil in water for a delicate mushroom flavor. The same vegetables are added that go to any soup: potatoes, carrots, onions, garlic. You can supplement: bell pepper, zucchini, tomatoes.

Five quickest recipes for chanterelle soup:

The dry ones are put in a pot of water or broth first. Each recipe will have its own description of the steps and cooking stages - you just need to follow them.

Condiments and spices

To highlight the mushroom flavor, the following spices are added to the dish:

lavrushka
allspice
ground black pepper
garlic
parsley

for a beautiful golden hue, chanterelles fried with onions are added to the broth
it is better to cook puree soup from overgrown mushrooms, and use uniform and beautiful

Delicious lunch - chanterelle soup! Aromatic, natural - will delight all lovers of mushrooms and first courses.

All products used to prepare the dish are very affordable and inexpensive. The mushrooms in the recipe are fresh.

2 liters of water;
500 grams of fresh chanterelles;
1 onion;
50 grams of butter;
3 medium potatoes;
50 grams of green onion feathers;
2 tablespoons vegetable oil;
150 grams of sour cream (20% fat);
a small bunch of dill.

While the mushrooms are boiling, let's get down to potatoes and onions. Peel the onion, cut it as you like, fry in two tablespoons of vegetable oil.

Peel and dice the potatoes. In case of mushroom soup, do not cut the potatoes finely. You can take my word for it, it won't be so tasty.

Stop boiling the mushrooms only when they settle to the bottom.

Dip the potatoes and onions in the mushroom broth. Add salt and your favorite seasonings to taste, although in my humble opinion, they are superfluous here. Boil the potatoes for 15 minutes.

Rinse the dill and green onions under running cold water. Free the dill from the stems, cut the greens.

Add the green onions to the soup after the potatoes are done. Leave the dill, it's too early to add it now.

Place a lump of butter in a saucepan. Mushrooms without added butter do not taste as delicious. If the soup with chanterelles is planned in a lean version, just add not 2, but 4 tablespoons of vegetable oil while frying the onions. Well, skip the sour cream.

When the butter has melted in the soup, remove the pan from the heat and add the chopped dill. Cover and leave for 10 minutes on the hot stove.

Serve hot, seasoned with fresh sour cream.

You can also cook soup from frozen chanterelles. If the chanterelles were boiled before freezing, then they will have to be boiled an order of magnitude less.

Cook in the same way until the mushrooms sink to the bottom.

Recipe 2: frozen chanterelle soup

water - 2 l;
chanterelles - 150 - 200 gr;
potatoes - 400 gr;
carrots - 1 pc;
onion - 1 pc;
vegetable oil;
salt;
Bay leaf.

Chanterelles for this dish can be used fresh or frozen. I took the mushrooms out of the freezer, managed to prepare them in the midst of the season. If you have a mixture of mushrooms, then this is also quite suitable for our recipe, especially a delicious combination of chanterelles with porcini mushrooms.

Pre-thaw the mushrooms and cut into small pieces. Send to a frying pan preheated with vegetable oil.
Fry for a few minutes.

Meanwhile, grate the carrots and finely chop the onion.

When the mushrooms are a little fried, add the prepared vegetables. Add more vegetable oil if necessary. Fry mushrooms and onions with carrots until tender.

Pour water (2 liters) into a saucepan and put on fire, peel the potatoes and send them to the pan.

Send there fried mushrooms with vegetables. Salt, now it's the turn of the bay leaf.

Cook until potatoes are tender.

When the chanterelle soup is ready, remove from heat and add finely chopped greens.

Recipe 3, step by step: chanterelle mushroom soup with cheese

Summer mushroom soup with chanterelles and melted cheese - light, incredibly tasty!

Mushrooms - 300 g
Potatoes - 2 tubers
Carrots - 2 pcs.
Processed cheese - 100 g
Butter - 20 g
Green onions - 3 pcs. (with heads)
Basil - 1 sprig
Bay leaf - 2 pcs.
Salt to taste

Peel the chanterelles, rinse, cut into cubes, throw into a saucepan with water. Cook over medium heat, covered for 15 minutes.

If foam appears, remove with a spoon.

Chop young green onions, fry in butter (about 2 minutes).

Add young peeled carrots, cut into rings. Fry for another 2 minutes.

After 15 minutes, after the mushrooms are cooked, add the potatoes, cut into small cubes, to the pan. Cook until the potatoes are tender (about 10-15 minutes).

Salt the soup, add bay leaf, fry with onions and carrots, processed cheese, mix.

Boil the soup until it boils (the cheese should dissolve), then turn it off. Toss in the finely chopped purple basil. Serve hot. Bon Appetit!

Recipe 4: homemade noodle soup with chanterelles

chanterelle mushrooms - any amount;
potatoes - 3-4 pieces;
small onions - 3-4 pieces;
carrots - 1 pc;
flour - a handful;
bay leaf - 1-2 pcs;
peppercorns mixture - to taste;
vegetable oil - for frying;
salt to taste

For the soup, we need chanterelles. I have them already boiled and frozen.

We put a pot of water on the fire and as soon as it boils, we throw mushrooms, bay leaves and peppercorns there.

While the chanterelles are boiling, you need to prepare the vegetables. I take small onions and cut them into half rings.

I rub carrots on a grater.

Now you need to fry them in vegetable oil.

Until golden brown.

Let's go back to the soup. Pour the diced potatoes into a saucepan. Salt.

Then put onion and carrot roast.

Now you need to make the noodles quickly. For this I only need flour, a little water and salt. Knead and roll out the dough, cut it.

Put the noodles in a saucepan.

And cook until it's done.

When the soup is ready, I add fresh herbs - I have frozen dill and parsley.

The soup is delicious!

Recipe 5: mushroom soup with vegetables and chanterelles

350 g of chanterelles;
1.2 liters of chicken broth;
120 g onions;
120 g carrots;
150 g potatoes;
30 g parsley;
2 cloves of garlic;
50 g butter;
20 ml of sunflower oil;
salt, pepper, bay leaf.

We start with the most troublesome process - mushroom cleaning. Soak the cubs in a bowl of cold water to soak the moss and needles.

Then we rinse the mushrooms under the tap with cold water, put them in a colander or on a towel so that they dry out.

The basis of any mushroom soup is, of course, sautéed onions, and the more, the tastier. So, pour into the pan sunflower oil, add a slice of butter, then toss in the finely chopped onion. Pass until transparent, add the garlic cloves passed through a press.

Add finely chopped mushrooms to the transparent onion, close the pan with a lid, simmer over moderate heat for 5-7 minutes. A lot of water will be released, you do not need to evaporate it, unlike cooking fried mushrooms.

We clean the carrots, rub on a coarse grater, add to the saucepan.

Then add the chicken broth. For a vegetarian menu, replace chicken broth with vegetable broth or simply pour water.

I keep the chicken broth in containers in the freezer so that there is always a supply for soups and sauces.

Put the bay leaf in a saucepan, salt to taste. After boiling, close the mushroom soup with a lid, cook over low heat for 45 minutes.

5 minutes before readiness, throw a bunch of finely chopped parsley into the mushroom soup, mix, remove from heat, and leave to rest for 20 minutes.

Serve hot mushroom soup with chanterelles to the table, sprinkle with freshly ground black pepper and season with sour cream.

By the way, if you grind the mushroom soup with chanterelles in a blender, you get a thick and delicious mushroom cream soup. However, it should be noted that for puree soups, the cooking time should be slightly increased (by about 10-12 minutes).

Mushroom soup with chanterelles is ready. Bon Appetit!

Recipe 6: mushroom soup at home (with photo)

chanterelles - 300 grams;
potatoes - 3-4 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
salt to taste;
spices to taste;
greens - for serving;
vegetable oil - 2-3 tablespoons

To make fresh chanterelle soup, you need the chanterelles themselves. They must be thoroughly cleaned of roots and soaked in water (maybe a little salted) for 20 minutes.

Then the mushrooms must be thoroughly washed, changing the water several times, and cut into medium pieces (preferably cubes). But if the mushrooms are young and still small, then you can not cut them at all.

We put on the stove to cook over medium heat. Cook them until they fall down.

We peel the potatoes, wash them and cut them into cubes or strips.

We clean and wash the carrots. We rub it on a medium grater. We also clean the onion and chop it. Pour vegetable oil into a frying pan, preheat it, and fry chopped carrots and onions on it until the onions acquire a delicate golden hue.

When the mushrooms are cooked (sink to the bottom), add chopped potatoes to them. Cook with it for another 10 - 15 minutes.

We also send the vegetable dressing to the broth and continue to cook it for another 5 minutes. Then add a tablespoon of salt and taste the broth. Then some crushed black pepper and bay leaf.

Cook until tender. Mushroom soup with chanterelles is ready.

We cut green parsley and dill and also send them to a saucepan with broth.

Let it cool down a little and pour it into portioned plates and call the family to the table. You can serve it with sour cream and garlic buns.

The soup has a very pleasant delicate taste and aroma. Your family and you will surely like it. Bon Appetit!

Recipe 7: soup with chanterelles, chicken and herbs

Chanterelle soup is the best thing in the summer during the mushroom picking season, and just now the chanterelle harvesting season has begun. I came across a whole bucket of chanterelles and I mastered many recipes with these mushrooms, I share these delicious recipes with you.

Chicken 2 thighs
Chanterelles 500 grams
Potatoes 4 pieces
Onion 1 piece
Carrots 1 piece
A lot of greens
Sour cream in a plate
Salt, pepper to taste
Black peppercorns 5 pcs
Bay leaf 2 pieces

We set the chicken to boil and make a good broth, add salt and pepper.

Peel the onion and cut into half rings.

Peel and rub the carrots on a coarse grater.

Fry the onions in a frying pan until golden brown, then add the carrots and fry well.

Wash the chanterelles well and cut them into small pieces.

Fry the chanterelles separately in a pan.

Peel and dice the potatoes.

Add potatoes to the chicken and cook for 5 minutes. Then add the fried mushrooms and the fried onions with carrots.

If you need more salt, add peppercorns and bay leaves. Cook until tender.

Sprinkle with plenty of greens before serving and add sour cream. The taste is unreal :) Bon appetit.

Recipe 8: mushroom soup with noodles and chanterelles

There are a lot of recipes for mushroom soups and each hostess has her own special secrets of this dish. The easiest way to make a hearty meal is to boil a soup with mushrooms and noodles. With a minimal amount of food, you can prepare a great hearty dish for the whole family. A rich and aromatic soup is prepared very quickly and does not require special culinary knowledge.

The recipe for mushroom noodle soup can be slightly modified if you cook it not in water, but in meat or vegetable broth. However, even without the addition of meat, this soup will be very tasty and satisfying.

Water - 2 l
Chanterelle mushrooms - 150 gr
Onions - 1 piece
Potatoes - 2-3 pieces
Vermicelli - 1-2 tbsp. l
Vegetable oil - 1 tbsp. l (optional)
Salt and spices to taste
Chopped greens - ½ tsp

Pour the required amount of water into a saucepan and put on medium heat. To make the broth more flavorful, you can add parsley or celery root to the water.

To prepare noodles soup with mushrooms, the potatoes need to be peeled, washed and cut into small pieces. Put the potatoes in hot water, bring to a boil, salt and cook until tender for 15-20 minutes.

Peel the carrots and cut into thin rings or grate on a coarse grater. Carrots can be added directly to the soup, or they can be lightly fried - this will give the finished dish a pleasant color and aroma.

Peel the onion, chop into thin rings or small cubes. Chop the mushrooms not very coarsely. Heat a little vegetable oil in a frying pan, put onions and mushrooms in it and fry until a light ruddy shade.

Soup with mushrooms and noodles will be more flavorful if you add a few peas of black pepper and 1-2 pieces of bay leaves to it.

If you do not like very fatty dishes, you can not fry the mushrooms with onions, but add them fresh to the soup. Put carrots, onions and mushrooms to the potatoes, reduce heat and cook for another 10 minutes.

When all the vegetables are ready, you can add the noodles.

Let the soup boil and simmer for another 5 minutes, then immediately remove from heat.

Add finely chopped fresh, dried or frozen herbs to the finished noodle soup with mushrooms. Give the soup a little aroma and you can serve it to the table. Bon Appetit!

Recipe 9: chanterelle mushroom soup with rice (step by step)

If you love chanterelles, then make incredibly delicious chanterelle mushroom soup!

Chanterelles 300 g.
Potatoes 400 g.
Carrots 150 g.
Dried celery root 1.5 tbsp. l.
Onions 50 g.
Water 1.5 l.
Salt 0.6-1 tbsp. l.
Rice 2 tbsp. l.
Dried parsley 1 tbsp l.
Vegetable oil 2 tbsp. l.

Peel the carrots and cut into small strips.

Peel and chop the onion.

Peel the potatoes and cut into slices.

Wash the mushrooms, cut them into small pieces.

Then add mushrooms here, fry them with onions and carrots.

Then fill the fried ingredients with water.

Add dried celery and parsley, stir the food, cover and cook for 10 minutes.

Then add potatoes and washed rice grits to the soup, salt and cook for another 15 minutes. That's all, chanterelle mushroom soup is ready, season it with fresh herbs and enjoy!

Chanterelles are one of the most popular mushrooms among the people. They are used for preparing first and second courses, as well as for canning, they retain their shape well, do not crumble and can be stored in the refrigerator for several days raw.

Chanterelle soup - very simple and tasty dish... Authors of the site « Quick Recipes»Prepared for you an unusual selection of making soup with chanterelles at home.

Ingredients:

Chanterelles - 150 gr.;
young potatoes - 2 pcs.;
onions - 2 heads;
Carrots - 1 pc.;
Garlic - 1 clove;
parsley greens - 2 tbsp. l .;
dried oregano - 1 pinch;
fresh thyme - 2 sprigs;
cream 10-20% - 2 tbsp. l .;
butter - 30 gr.;
black pepper - 1 pinch;
lard with meat layers - 70 gr.;
olive oil - 2 tablespoons l .;
Water - 1 ½ l.

General information:

Cooking time: 50 minutes;
Servings 5.

Cooking method:

Let's prepare all the ingredients for the soup. We clean vegetables. Cut 1.5 onions into cubes. Set aside half of the head. Dip the peeled and washed mushrooms in boiling water, boil for five minutes. Be sure to remove the foam. Then we drain the water, and the mushrooms in a colander.
We put a saucepan with a thick bottom on the fire, in which we will cook the soup. Pour in olive oil and dissolve the butter in it. Simmer chopped onion over low heat until transparent and add chanterelles. Salt, pepper, toss in a sprig of thyme and a pinch of oregano. We mix. Simmer for 8-10 minutes. Cut the potatoes into cubes. Chop the garlic finely. Grate the carrots on a coarse grater.
Pour 1.5-2.0 liters of hot broth or water into a saucepan. I usually freeze the water left over from boiling cauliflower / broccoli / asparagus beans (unsalted broth) and then use it as a base for soups. After boiling, add the potatoes, boil for 5 minutes and add the carrots. Leave the heat to a little less than medium. Cook for 10-12 minutes. Then add the garlic.
We take lard with meat layers. Cut the bacon evenly (this is important) into small squares 3-4 mm thick. Carefully spread the pieces of bacon in a cast-iron pan without oil. Melt excess fat over medium heat to keep the lard dry and crispy. Stir constantly, as the bacon burns very quickly.
Chop the onion half quickly and finely. Chop greens. When the lard turns dark golden, add the onion to it. Do not forget to stir periodically.
The soup is almost ready. It remains to pour in two tablespoons of cream and boil over low heat for several minutes. When the bacon with the onion is browned, turn off the fire. Do not let the lard cool in the pan, immediately take it out with a spoon, draining the fat to the last drop.
Serving: pour the soup into a bowl, sprinkle with parsley. A bowl of dry, crispy lard with onions and a teaspoon is placed separately. Take half a teaspoon of roast and place it in the center of the soup bowl. Do not stir! Bon Appetit!

Chanterelle soup

Ingredients:

Beef ribs - 300 gr.;
Fresh chanterelles - 300 gr.;
Carrots - 1 pc.;
Onions - 1 pc.;
Potatoes - 2 pcs.;
Garlic - 2 cloves;
Salt and black pepper to taste.

General information:

Cooking time: 2 hours 20 minutes;
Servings 2.

Cooking method:

Wash the meat, put it in a saucepan and pour a liter of cold water. Put the saucepan on the fire and bring to a boil. Be sure to remove the foam, this is important. Boil the broth at the lowest boil you can get. The broth should barely boil, and in no case should it boil. Then the transparency of the rich broth is ensured. It is recommended to cook the ribs for at least an hour. The meat should separate.
While the broth is boiling, sort the chanterelles, removing the damaged and spoiled ones. Wash thoroughly from sand and adhering leaves, needles, etc. Transfer the chanterelles to a deep bowl and pour boiling water over. Leave the mushrooms in hot water for 15–20 minutes. After that, rinse the mushrooms under running water.
Peel vegetables: potatoes, onions, carrots and garlic. Cut the potatoes coarsely enough - each potato into 6-8 pieces. Cut the onion into strips along the onion, so it will boil less. Cut the carrots into small slices. Garlic can be crushed with a knife or sliced.
Remove the boiled bones from the broth and remove the meat from them. Throw away the bones, and "return" the meat to the future chanterelle soup. Add all prepared vegetables to the chanterelle soup at the same time.
Cook the broth, stirring occasionally, over low heat until the potatoes and carrots are cooked. Once the vegetables are almost ready, add the mushrooms. Chopping or chopping the mushrooms is often recommended.
Boil chanterelle soup for 15 minutes. Then try it. If you think you need to salt and pepper - to your taste. Only for your taste! Ready soup from the chanterelles, pour into plates and serve immediately. Bon Appetit!

Chanterelle soup with melted cheese

Ingredients:

Chanterelle mushrooms - 300 grams;
Young potatoes - 2 pieces;
Young carrots - 2 pieces;
Processed cheese - 100 grams;
Butter - 20 grams;
Green onions with heads - 3 pieces;
Basil - to taste;
Bay leaf - 2 pieces;
Salt to taste.

General information:

Cooking time: 45 minutes;
Servings 6.

Cooking method:

We wash the chanterelles thoroughly, clean them of debris. Then the large chanterelles need to be cut, the small ones can be left as they are. Put the chanterelles in a saucepan, fill with water and cook under a lid over moderate heat for 15 minutes.
We remove the emerging foam without fail. Wash green onions, chop finely and fry in butter for about 2 minutes. Add chopped carrots into rings. Fry for another 2 minutes, stirring occasionally.
After the above 15 minutes of cooking the chanterelles, add the diced potatoes to the pan. Cook for another 10-15 minutes - until the potatoes are cooked.
When the potatoes are almost ready, add fried onions and carrots, bay leaves, salt, pepper and processed cheese to the soup.
As soon as the soup boils, immediately remove it from the heat. Add finely chopped basil, level with salt and pepper and serve hot. Bon Appetit!

Mushroom soup with chanterelles

Ingredients:

350 gr. chanterelles;
1.2 liters of chicken broth;
120 g onions;
120 g carrots;
150 g potatoes;
30 gr. parsley;
2 cloves of garlic;
50 g butter;
20 ml. sunflower oil;
salt, pepper, bay leaf.

General information:

Cooking time: 1 hour;
Servings 4.

Cooking method:

We start with the most troublesome process - mushroom cleaning. Soak the cubs in a bowl of cold water to soak the moss and needles.
Then we rinse the mushrooms under the tap with cold water, put them in a colander or on a towel so that they dry out.
The basis of any mushroom soup is, of course, sautéed onions, and the more, the tastier. So, pour sunflower oil into a saucepan, add a piece of butter, then throw in finely chopped onion. Pass until transparent, add the garlic cloves passed through a press.
Add finely chopped mushrooms to the transparent onion, close the pan with a lid, simmer over moderate heat for 5–7 minutes. A lot of water will be released, you do not need to evaporate it, unlike cooking fried mushrooms.
We clean the carrots, rub on a coarse grater, add to the saucepan. Next, clean the potatoes, cut them into small cubes, add to the rest of the ingredients.
Then add the chicken broth. For a vegetarian menu, replace chicken broth with vegetable broth or simply pour water.
Put the bay leaf in a saucepan, salt to taste. After boiling, close the mushroom soup with a lid, cook over low heat for 45 minutes.
5 minutes before readiness, throw a bunch of finely chopped parsley into the mushroom soup, stir, remove from heat, and leave to rest for 20 minutes. Serve hot mushroom soup with chanterelles to the table, sprinkle with freshly ground black pepper and season with sour cream.

Delicious soup with chanterelles

Ingredients:

Water - 2 liters.
Potatoes - 3 pcs.
Fresh chanterelles - 500 gr.
Green onions - 50 gr.
Bulb onions - 1 pc.
Sunflower oil - 2 tbsp. l.
Butter - 50 gr.
Sour cream - 150 gr.
Salt - 1 tsp
Fresh dill - 1 bunch.

General information:

Cooking time: 60 minutes;
Servings 4.

Cooking method:

To make chanterelle soup, you need to take fresh chanterelles, potatoes, onions, green onions, dill, refined vegetable oil, butter, sour cream and salt.
Sort the chanterelles, put in a colander, rinse thoroughly in running water and cut into pieces. Leave small mushrooms intact.
Pour the mushrooms with cold water and boil until they begin to settle to the bottom. Skim off the foam during cooking.
Peel, wash and cut the potatoes into slices or cubes. Put the potatoes to the chanterelle broth and boil until soft.
Peel the onion and chop finely. Heat vegetable oil in a frying pan and sauté onion on it. Chop the green onion into thin rings.
Salt the mushroom broth, put the sautéed onion in it and boil for 5 minutes, and then add the green onions and cook for another 5 minutes.
Remove the soup from heat and season with butter. Wash the dill, dry it and chop finely. When serving, put sour cream in a plate and sprinkle with chopped dill.

Chanterelle soup is an appetizing, surprisingly aromatic and rich hot dish that lovers of mushroom dishes will not mind eating. You can cook food in different ways, using various tricks and recipes, each time enjoying a new taste.

How to make chanterelle soup?

Cooking chanterelle mushroom soup is a simple matter and even a novice housewife can handle it. The main thing is to choose a suitable recipe, to study the intricacies of technology execution.

Chanterelles must first be sorted out, rinsed, soaked for 1.5 hours in cold water or milk, or for 20 minutes in boiling water, and then rinsed again.
Dried mushrooms are soaked for 2-3 hours, and frozen ones are thawed and fried in oil.
You can cook hot in broth or water - in any case, the dish will turn out to be tasty and aromatic, but it will have a different calorie content and degree of saturation.
Knowing how much to cook chanterelles for soup, you will get a fragrant hot with a filling that is harmonious in taste. Fresh, frozen or pre-soaked dried specimens are boiled for 15-20 minutes from the moment they boil.

Fresh chanterelle soup

Tasty soup from fresh chanterelles will become a favorite on the summer menu and will allow you to fully enjoy the unsurpassed mushroom aroma. For this, you should not add a lot of spices and seasonings. Better to limit yourself to a laconic set of salt and black pepper, or season the hot with chopped garlic.

Ingredients:

chanterelles - 400 g;
onions and carrots - 1 pc.;
potatoes - 3-4 pcs.;
broth - 1.5 l;
refined vegetable oil - 30 ml;
garlic - 1 clove;

Preparation

Chanterelles are prepared and soaked.
Potatoes are placed in a boiling broth and boiled for 10 minutes.
Add mushrooms, fry of onions and carrots, season the food, cook for 15 minutes.
Chanterelle mushroom soup with green leaves is served.

Chanterelle soup with cheese

A delicious soup with chanterelles can be cooked with the addition of melted cheese, which will have a positive effect on the taste and nutritional characteristics of the hot one. The amazing mushroom taste with creamy notes will not leave indifferent even the fastidious gourmet. Basil (fresh or dried) is suitable as a seasoning in this case.

Ingredients:

chanterelles - 400 g;
processed cheese - 150 g;
onions and carrots - 1 pc.;
potatoes - 3-4 pcs.;
broth - 1.5 l;
butter - 30 g;
laurel - 1 pc.;
salt, ground black pepper, basil.

Preparation

Potatoes are placed in the boiling broth, and after 5 minutes, sautéed onion and carrots and pre-prepared and slightly fried chanterelles are introduced.
After 10 minutes, add melted cheese, stir until it dissolves.
Season the soup with chanterelles and melted cheese to taste with salt, pepper, basil, let it brew.

Chanterelle soup - recipe

Chanterelle soup, prepared according to the following recipe, will appeal to lovers of puréed first courses. Part of the mushrooms can be left for serving by frying them in butter until golden brown. Instead of chicken broth, you can take vegetable, beef, or just purified water as a liquid base.

Ingredients:

chanterelles - 500 g;
cream - 150 ml;
onions - 2 pcs.;
potatoes - 4 pcs.;
chicken broth - 0.5 l;
butter - 50 g;
salt, ground black pepper.

Preparation

Chanterelles fried with onions in oil and chopped potatoes are added to the boiling broth, boiled for 15 minutes.
Mashed vegetables with mushrooms with a blender, pour in warm cream.
Season the chanterelle soup to taste and serve, complementing the mushrooms fried whole in butter.

Chanterelle and chicken soup

Harmonious in taste, moderately spicy and nutritious, you will get chanterelle soup cooked with chicken. Can be used as fillet chicken breast and meat on the bones (legs, thighs). In the latter case, it will be necessary to boil the bird until cooked and only after that add the rest of the hot ingredients.

Ingredients:

chanterelles - 500 g;
chicken fillet - 350 g;
onions and carrots - 1 pc.;
potatoes - 3 pcs.;
water - 1.5 l;
butter - 50 g;
salt, ground black pepper, herbs.

Preparation

Sliced chicken is browned in butter, put in boiling water, boiled for 10 minutes.
Add chopped potatoes, individually fried chanterelles and onions with carrots.
Season the soup with chanterelles in chicken broth to taste with salt, pepper, boil for 15 minutes, let it brew.

Creamy chanterelle soup

The most delicious rich chanterelle, prepared taking into account the following available recommendations, will amaze you with extraordinary tenderness and piquancy, amazing aroma and sophistication of serving. In addition, the dish is easy and casual to prepare, without taking a lot of time.

Ingredients:

chanterelles - 800 g;
shallots (white part) - 200 g;
mushroom broth from porcini mushrooms - 100-150 ml;
cream - 100 ml;
garlic - 2-3 cloves;
fresh thyme - 2 sprigs;
refined olive oil - 50 g;
salt, ground black pepper, parsley.

Preparation

Fry chanterelles with shallots, crushed garlic and thyme, stirring occasionally.
Smaller specimens of mushrooms are selected for decoration, and the rest are chopped with a blender, taking out thyme and garlic.
Add broth, warm up, pour in cream, season the food to taste.
Serve creamy chanterelle cream soup, supplemented with whole mushrooms, herbs.

Pea soup with chanterelles

Chanterelle soup, the recipe for which will be outlined as follows, is prepared with peas. An unusual combination of components results in an excellent taste result. Peas are pre-soaked in a large volume of water for several hours, and then washed thoroughly again and set to cook.

Ingredients:

chanterelles - 400 g;
peas - 300 g;
water - 2.5 l;
onions and carrots - 1 pc.;
potatoes - 3 pcs.;
olive oil - 50 g;
salt, ground black pepper, herbs, croutons.

Preparation

Pour soaked peas with water and cook for 1 hour.
Lay potatoes, sautéed onions with carrots.
The chanterelles are prepared, fried in oil, and sent to a saucepan.
Season the soup to taste, cook for 15 minutes, serve with croutons and fresh chopped herbs.

Dried chanterelle soup - recipe

It will turn out to be no less tasty, aromatic and rich. Mushrooms are preliminarily rinsed and soaked in cold water for 3 hours, after which they are used for cooking hot. To soften the taste, the dish is supplemented at the end of cooking with melted cream cheese or medium-fat cream.

Ingredients:

dried chanterelles - 3 handfuls;
water - 2 l;
onions and carrots - 1 pc.;
potatoes - 3 pcs.;
leeks - 1 pc.;
olive oil and butter - 20 g each;
cream or cheese - 250 g;
salt, ground black pepper, herbs.

Preparation

Soaked chanterelles are placed in a pot of water along with potatoes.
After 5 minutes, add sautéed onions, leeks and carrots.
Season the food, boil for 15 minutes, add cream or melted cheese and let it bloom.

Frozen chanterelle soup

In the absence of fresh mushrooms, it's time to boil. They are pre-thawed, crushed if necessary, and then fried in a pan in vegetable oil with the addition of butter. Garlic or herbs can be added to the stir-fry if desired.

Ingredients:

frozen chanterelles - 400 g;
water - 2 l;
onions and carrots - 1 pc.;
potatoes - 3 pcs.;
olive oil and butter - 40 g each;
garlic (optional) - 1 prong;
salt, ground black pepper, herbs.

Preparation

The defrosted chanterelles are chopped, fried in a mixture of oils and placed in a saucepan along with chopped potatoes and sautéed onions and carrots.
Season hot to taste, boil for 15-20 minutes, let it brew.
Soup with herbs is served.

Chanterelle soup - recipe in a slow cooker

It will turn out delicious and rich. You can use fresh, dried or frozen mushrooms, having previously prepared them properly and fried on "Pastry" like onions and carrots. The cream in the recipe can be replaced with processed cheese or completely excluded from the composition and served with sour cream soup.

Calorie content: Not specified
Cooking time: 40 minutes

All products used to prepare the dish are very affordable and inexpensive. The mushrooms in the recipe are fresh.

Ingredients:
- 2 liters of water;
- 500 grams of fresh chanterelles;
- 1 onion;
- 50 grams of butter;
- 3 medium sized potatoes;
- 50 grams of green onion feathers;
- 2 tablespoons of vegetable oil;
- 150 grams of sour cream (20% fat);
- a small bunch of dill.

Recipe with photo step by step:

Rinse the chanterelles well under running water, then rinse each mushroom separately, especially paying attention to the cap. There should be no forest debris left. Small mushrooms can be left intact, the rest can be cut into large pieces. During the cooking process, they will decrease in size, so you should not be afraid that the mushrooms will be huge. Place the chopped mushrooms in a saucepan and cover with cold water. Simmer over medium heat, constantly skimming off the foam.

While the mushrooms are boiling, let's get down to potatoes and onions. Peel the onion, cut it as you like, fry in two tablespoons of vegetable oil.

Peel and dice the potatoes. In the case of mushroom soup, don't cut the potatoes finely. You can take my word for it, it won't be so tasty.

Stop boiling the mushrooms only when they settle to the bottom.

Dip the potatoes and onions in the mushroom broth. Add salt and your favorite seasonings to taste, although in my humble opinion, they are superfluous here. Boil the potatoes for 15 minutes.

Rinse the dill and green onions under running cold water. Free the dill from the stems, cut the greens.

Add the green onions to the soup after the potatoes are done. Leave the dill, it's too early to add it now.

Place a lump of butter in a saucepan. Mushrooms without added butter do not taste as delicious. If the soup with chanterelles is planned in a lean version, just add not 2, but 4 tablespoons of vegetable oil while frying the onions. Well, skip the sour cream.

When the butter has melted in the soup, remove the pan from the heat and add the chopped dill. Cover and leave for 10 minutes on the hot stove.

Serve hot, seasoned with fresh sour cream.
You can also cook soup from frozen chanterelles. If the chanterelles were boiled before freezing, then they will have to be boiled an order of magnitude less. Cook in the same way until the mushrooms sink to the bottom.
And they also turn out to be very tasty