How to cook soup from frozen chanterelles. Chanterelle soup - the best mushroom soup

Who hasn't seen these little orange mushrooms in the forest? They grow in flocks. And, despite their modest size, you can collect a whole basket of them. The main distinguishing feature of chanterelles is their total resistance to pests. Sometimes only the leg may be hollow due to the fact that it was perforated by a wireworm. First and second courses, sauces are prepared from chanterelles. They are also good for homemade preparations for the winter. Today we will tell you how to cook delicious chanterelle mushroom soup. The recipes for this dish are varied. You can prepare a clear broth, as well as a rich creamy soup.

Where to start the process

Chanterelles are also good because they do not have poisonous "twins". There are false mushrooms, mustards, which look like mushrooms, but these red-haired fungi do not have such dangerous twins. Therefore, you can safely use them for dishes, and do not boil them in two waters in order to protect yourself from poison. Another plus of chanterelles is that it is a pleasure to clean them. Just scrape the dirty places with a knife, rinse thoroughly and that's it. The small size of the mushrooms allows you to cook them whole. But chanterelles have a minus. These are still not mushrooms of the first category, such as ceps. They will not make a good rich broth. Therefore, if we are going to cook chanterelle soup, we need to stock up on something substantial - beef bones or chicken. But, in principle, you can cook a dish without meat - with mushrooms and vegetables.

Chanterelle Soup: Vegetarian Recipe

This is an old dish of Russian cuisine. Pour half a kilo of processed chanterelles with two liters of cold water and put the pan on the fire. Cook until the mushrooms settle to the bottom. We periodically remove the foam. We put three potatoes, cut into cubes or cubes, cook until soft. Finely chop a medium onion and sauté in vegetable oil. Add stir fry to mushroom broth. After five minutes, cut a few green onion feathers into rings, also put them in a saucepan. Salt, pepper a little and leave to cook for another five minutes. Considering that chanterelles do not give a lot of fat, you need to season the soup with butter, like porridge. Serve this dish with sour cream, sprinkled with chopped fresh dill.

Mushroom soup with beef bones

You can use any meat in this recipe. For example, a delicious broth is obtained from pork ribs or oxtails. Pour the meat on the bone (500 g) with cold water and set to boil. When the liquid boils, reduce the heat, remove the foam regularly. The broth should boil quietly for an hour and a half, so that the meat easily separates from the bones. In the meantime, you can clean the mushrooms. Scald half a kilo of chanterelles with boiling water, leave for a quarter of an hour. Then rinse under cold running water. We take out the bones, scrape the meat from them, return it to the broth. Add 2-3 potatoes cut into cubes, carrots chopped into thin plates and an onion chopped into strips. Squeeze two cloves of garlic into a bowl. Cook until the roots are half cooked. As soon as the pieces of potatoes can be pierced with a fork, spread the mushrooms. Salt and pepper to taste. Cook the chanterelle soup for another fifteen minutes.

In chicken broth

This recipe is similar to the previous one. For fat, you can take a butchered bird carcass or some of its parts, for example, two thighs, four legs, etc. The main thing is that the broth turned out to be amber, transparent. Salt and pepper it. You can also send bay leaves and root vegetables for soup (for parsley and carrots, half a celery head) to cook with chicken. After that, the broth should be filtered. We finely chop the onion and fry in sunflower oil until golden. Add to soup. Now put the chanterelles (500 grams) in the pan. Fry them with oil. Add four diced potatoes to the broth. Add the mushrooms almost immediately. We cook everything until done. Serve chanterelle and chicken soup with sour cream, sprinkling each serving with fresh herbs.

Recipe with pumpkin

Pass the chopped onion in two tablespoons of butter until golden brown, add three cloves of chopped garlic and 200 grams of chanterelles. We fry for a few minutes. Pumpkin pulp (150 g) cut into small cubes. I put it in a saucepan. Add another 250 grams of chanterelles. Salt and sprinkle with spice mixture. It can be prepared ahead of time. Mix dried ginger, cumin, black ground, allspice and cayenne peppers, cinnamon. All ingredients are on the tip of a knife. Simmer covered until softened. After that, fill with a liter of water. Add two teaspoons of gin and half a glass of white wine. Cook for another ten minutes. Then mix the chanterelle soup with a mixer, pour in 120 ml of cream, serve.

Soup-puree from chanterelles with cheese

Set aside some of the mushrooms for decoration. The rest (100 g) are boiled together with half of the celery root, 3 potatoes and carrots in salted boiling water. We filter the broth, and grind the thick in a blender. We dilute this puree with broth to the desired consistency, bring it to a boil again over low heat. We introduce 200 grams of cheese (you can also process it). Cook until the latter is completely dissolved in the soup. Separately, in a frying pan, fry the onion and the remaining mushrooms in oil. Pour the puree into bowls. Add a spoonful of mushrooms with onions and a pinch of fresh herbs to each serving.

Kantarellikeitto

This is the name of the signature Finnish dish, which is a creamy chanterelle soup with Gruyère cheese. To make Kantarellikeitto, you need to stock up on 300 ml of chicken broth. Melt two tablespoons of butter in a frying pan and fry two handfuls of mushrooms on it. We cook them for a couple of minutes, but on high heat. Add finely chopped onion and tarragon sprig. Cook over medium heat for three minutes. Add two tablespoons of flour to the pan, mix. Pour in a quarter cup of white wine, let it evaporate. We shift the contents into a saucepan with hot broth, bring to a boil, cook for another ten minutes. After that, remove the tarragon and add a handful of grated Gruyère. When the cheese is completely melted, pour in half a glass of heavy cream. Salt and sprinkle with spices, simmer over low heat, not bringing to a boil. After turning off the stove, let it brew under the lid for the next ten minutes.

Chanterelle mushroom soup - what could be tastier? Light, rich, fragrant, and cooking it is so simple that any housewife can easily cope with the recipe. If desired, the first dish can be supplemented with different ingredients, which is why it will constantly change the taste and aroma.

Mushrooms can be used fresh, dried or frozen. Chanterelle soups can be supplemented with your favorite seasonings, herbs, sour cream and crackers (croutons) - this will make them even more satisfying and nutritious. It is better to choose small mushrooms, as they are more fragrant, juicy and less wormy.

Mushroom soup with chanterelles

Chanterelles are the most common and most famous mushrooms that can decorate any dish with their taste. To make the broth more saturated and rich, you can take more chanterelles than the recipe requires.

Ingredients:

• 500 grams of peeled chanterelles (if the mushrooms are not peeled, you will need to take a little more);
• 2 liters of water;
• onion head;
• one tablespoon of softened butter;
• a pinch of salt;
• 3 medium potatoes;
• a little oil for frying;
• a bunch of green onions and dill;
• sour cream for dressing.

Diet soup recipe

First we deal with mushrooms - we sort out the chanterelles, cut off the rhizome, cut the large ones. After that, we rinse well, paying special attention to the place under the cap (the so-called “sponge”). Boil the product in salted water until cooked.

We clean the potatoes and cut them into large cubes, after which we shift it to the mushrooms and cook until soft.

Cut the onion into thin half rings and fry until golden brown. Wash the green onion well and chop finely. Add salt to the chanterelle mushroom soup, spread the fried onions, after 5 minutes add green onions and cook the first dish for a couple more minutes.

Turn off the stove and season the soup with butter, and then sprinkle with finely chopped dill. After half an hour, an appetizing first course of chanterelles can be served at the table, seasoned with sour cream.

Mushroom barley soup with chanterelles

Mushroom soups with pearl barley are considered a truly Russian dish. To make them tasty, the main thing is not to put too many spices, otherwise the taste and aroma of the first course will be spoiled.

Products needed for cooking:

• 3 medium potatoes;
• 150 grams of pearl barley;
• 200 grams of fresh chanterelles;
• onion and half a carrot;
• a few bay leaves;
• salt;
• ground pepper optional.

cooking option

Pour 3 liters of water into the pan, heat it, then put the peeled, washed and chopped mushrooms. While they are cooking, prepare the frying. We cut the onion into half rings, three carrots on a grater, and then fry until the color of the vegetables changes slightly.

As soon as the mushrooms are completely cooked (usually it takes 30-40 minutes), add pre-washed pearl barley, diced potatoes and fry to them. In order for the chanterelle mushroom soup to cook faster, it is better to soak the barley overnight so that it has time to swell.

We cook the first dish for 15-20 minutes, then add salt to the broth, throw spices and lavrushka. After that, cook the chanterelle soup until the ingredients are fully cooked.

It will not be superfluous to sprinkle the soup with fresh herbs, and let it brew for at least an hour.

Soup with chanterelles and melted cheese

Ingredients:

• 5 potatoes;
• 300 grams of chanterelles (you can take frozen mushrooms);
• bulb;
• 2 liters of water;
• medium carrot;
• one processed cheese in a tub;
• salt.

How to prepare the first meal

First of all, we prepare vegetables - we clean the carrots and onions and cut them into small cubes. Put the onion in a pan with oil and fry until translucent. Then add the carrots and fry the ingredients until golden brown. Next, spread the finely chopped and washed mushrooms to the vegetables and simmer for another 15 minutes.

We cut the potatoes into small cubes, put them in a saucepan, fill with water and put on the stove. As soon as the potatoes boil, put the frying into the broth and continue to cook the chanterelle mushroom soup over low heat.

Three melted cheese on a grater (to make it easier to do, the cheese can be put in the freezer for a few minutes). As soon as the potatoes become soft, carefully pour them into the broth and stir the soup constantly so that the cheese is completely dissolved and does not remain lumpy.

A couple of minutes before the end of cooking, salt the first dish, add your favorite spices and a little butter. That's all - a delicious soup with chanterelles is ready.

Creamy mushroom soup with chanterelles

It is worth adding cream to the broth from mushroom soup, as it immediately becomes tender and nutritious. You can complement the first course with fresh herbs, fried garlic and croutons.

Ingredients required to make soup:

• 3 liters of water;
• 500 grams of fresh chanterelles;
• 150 ml cream (it is better to choose 20% fat);
• 4 potato tubers;
• onion head;
• a small piece of butter (unsweetened);
• carrot;
• a couple of cloves of garlic;
• fresh herbs (dill is best);
• salt.

How to cook creamy soup

We carefully sort the mushrooms, cut off the rhizome and wash. Small mushrooms can be left whole, and large ones can be cut into small pieces.

We clean the potatoes and cut into strips. Finely chop the onion and carrot. Peel the garlic and also chop as finely as possible.

We wash the greens, dry slightly and cut.

Put the potatoes in boiling water and cook for 15 minutes over low heat until fully cooked.

Put the butter in a frying pan, let it melt, and then spread the vegetables and fry until soft. We shift the frying into a saucepan and continue to cook the mushroom soup with chanterelles over low heat.

Put the mushrooms in the pan and simmer them until the liquid has completely evaporated. After that, pour a little oil and fry for several minutes until golden brown.

As soon as the potatoes become half soft, we shift the chanterelles to it. Fry the garlic quickly in oil (30 seconds), and then leave to cool.

A couple of minutes before the end of cooking, pour the cream into the soup, put the garlic, salt and sprinkle with herbs. After cooking, it must be allowed to brew so that the ingredients fully reveal their aroma.

Chanterelle Mushroom Recipe with Vermicelli

To prepare a quick and nutritious soup, you can add vermicelli (cobweb) to it.

Products required for cooking:

• 500 grams of chanterelles (you can take frozen);
• 4 potatoes;
• carrot;
• 3 medium onions;
• a couple of bay leaves;
• salt;
• 100 grams of vermicelli (if desired, you can make it yourself);
• any greenery.

cooking option

Clean the mushrooms and wash well. We put it in a saucepan, pour 2.5 liters of water and bring to a boil. At this time, cut the potatoes into cubes, and peel the vegetables. Three carrots on a grater, and finely chop the onion.

As soon as the mushrooms are completely cooked, put vegetables and potatoes in a saucepan, add salt, spices and bay leaf. Cook the mushroom soup with chanterelles over low heat until the potatoes are completely cooked.

A couple of minutes before the end of cooking, pour the vermicelli into the broth and mix the soup well. After 2 minutes, turn off the stove and sprinkle the first dish with finely chopped herbs. After 20 minutes, it can be served at the table, seasoned with mayonnaise or sour cream.

Winter, the season has come to get summer / autumn stocks from freezing, as well as conservation and drying: vegetables from the garden, forest mushrooms picked in season, berries, herbs, legumes and so on. Homemade supplies really help me out in cold weather: not only is there a minimum of fresh local products on the shelves, but also the prices are not low.

My family and I love to cook different ones, all the mushrooms that are in our forest, not far from home, are used: chanterelles, boletus, boletus, white, honey mushrooms, morels, even russula, which many do not recognize, are used. Forest mushrooms are always very fragrant, nutritious (contain a lot of protein) and, of course, tasty.

Ingredients:

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

How to make frozen chanterelle soup

Chanterelles for this dish can be used fresh or frozen. I took the mushrooms out of the freezer, managed to prepare them at the very height 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.

Mushrooms must first be thawed and cut into small pieces. Send to a frying pan heated with vegetable oil.
Fry for a few minutes.

In the meantime, grate the carrot and finely chop the onion.

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

Fill a saucepan with water (2 liters) and put on fire, peel the potatoes and put them in a saucepan.

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

Cook until potatoes are ready.

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

Bon appetit!

Let's make chanterelle soup. Only with age I realized that the fox is not my sister. It's like a fairytale. Chanterelle is probably the most famous edible mushroom. I don’t know how famous, but the most common - for sure!

At the end of spring, or at the beginning of summer, chanterelles appear en masse, like lights, in the forest. On a bright green cover of moss, chanterelles are scattered like orange beads. Chanterelles in the forest remind me of freckles.

An important feature of chanterelles is that they are not wormy. Chanterelles are one of the few agaric mushrooms that I confidently pick in the forest. Chanterelle mushrooms contain many trace elements and vitamins, and, for example, chanterelles are record holders for B vitamins. Very dense, and not brittle, the pulp of chanterelles is delicious with any method of cooking.

Chanterelles can be prepared in many ways. I believe that the most delicious way to cook chanterelles is with onions and laid out on boiled potatoes. I remember this taste from my childhood. We cook this dish at least once every year. Home tradition. The aroma and rich taste of chanterelles allows you not to add a lot of spices, limiting yourself to only salt and black pepper. What is remarkable, the dish cannot be spoiled. Chanterelles are usually boiled before frying, this is up to you.

The end of spring and the beginning of summer is the first season for collecting chanterelles. By the end of summer there will be a major wave. In the meantime, being content with little, we will cook chanterelle soup.

Considering that I always boil mushrooms, and pour out the first broth, it is rather problematic to cook a rich broth from chanterelles. Therefore, without further ado, we will cook the soup on a rich broth of beef bones, and pre-boil the mushrooms slightly, or simply pour boiling water for a while.

Chanterelle soup. Step by step recipe

Ingredients (2 servings)

• Beef bones or ribs 300 g
• Fresh chanterelles 300 g
• Carrot 1 pc
• Onion 1 pc
• Potatoes 1-2 pcs
• Garlic 1-2 cloves
• Salt, black pepper taste

1. Let's prepare a soup of chanterelles on a rich broth. You will need bones with meat or ribs. Pork is also possible, but beef is better. With beef, a more delicious broth is obtained, however, this is not for everybody. Wash the bones, put them in a saucepan and pour a liter of cold water. Put the pot on the fire and bring to a boil. Be sure to remove the foam, this is important. Boil the broth at the lowest simmer that can be provided. The broth should barely boil, and in no case should it boil. Then the transparency of the rich broth is ensured. I recommend boiling the bones for at least an hour. The meat should separate.

   Wash the bones, put them in a saucepan and pour a liter of cold water

2. While the broth is being cooked, sort out the chanterelles, removing damaged and spoiled ones. Thoroughly wash off sand and adhering leaves, needles, etc.

   Sort the chanterelles, removing damaged and spoiled ones. Thoroughly wash off sand and adhering leaves

3. Transfer the chanterelles to a deep bowl and pour boiling water from the kettle. Leave the mushrooms in hot water for 15-20 minutes. After that, rinse the mushrooms under running water.

   Transfer the chanterelles to a deep bowl and pour boiling water over

4. Peel vegetables: potatoes, onions, carrots and garlic. Cut the potatoes fairly large - into 6-8 parts each potato. Cut the onion into strips along the bulb, so it will be less boiled. Cut the carrot into small slices. Garlic can be crushed with a knife or chopped.

   Peel vegetables: potatoes, onions, carrots and garlic

5. Remove the boiled bones from the broth and clean them from the meat. I understand that there will be little meat, but we have chanterelle mushroom soup. Discard the bones, and “return” the meat to the future chanterelle soup. At the same time, add all the prepared vegetables to the chanterelle soup.

   Add all prepared vegetables

6. Cook the broth, stirring, over low heat until the potatoes and carrots are ready.

   Boil the broth, stirring, over low heat until the potatoes and carrots are ready.

7. Pay attention - salt and spices have not yet been added. I'll explain why: you may not even want to add them, the chanterelle soup will be so rich after adding the mushrooms.
8. Once the vegetables are almost ready, add the mushrooms. It is often recommended to chop or chop mushrooms. I would not do this, because. the taste will not change, and eating a whole mushroom is much more pleasant than catching pieces from the soup.

   Once the vegetables are "almost" ready, add the mushrooms.

9. Cook chanterelle soup for 15 minutes. Try next. If you think that you need to salt and pepper - to your taste. Only for your taste! I confess - I did not, did not dare to interrupt the taste of mushrooms.
10. Pour the prepared chanterelle soup into bowls and serve immediately. I would not add greens, for the reasons described above.

    

First courses in every Russian family are the main attribute on the dinner table. Many people prefer mushroom soups, including cream soup or puree soup. Especially appreciated are chanterelle soups, which are rich in useful vitamins and minerals, having a beneficial effect on the human body.

Cooking chanterelle soup will not take you much time, because the ingredients for it are the most affordable. You can cook mushroom soup with chicken, cheese, cream or sour cream. You can diversify the soup with vegetables or seafood, cook with meat or make it lean.

We offer several recipes for making chanterelle mushroom soup in different variations. Even if you choose one of the methods, you will never regret it!

How to cook chanterelle soup

How to cook chanterelle soup to make it tasty and nutritious for the whole family? A simple mushroom soup recipe will help every housewife get the opportunity to cook a hearty and healthy dish.

• 5 pieces. potatoes;
• 300 g chanterelles;
• 2 onions;
• 150 g of vermicelli;
• 3 liters of water;
• Vegetable oil;
• Salt - to taste;
• 1 PC. bay leaf;
• 2 tbsp. l. chopped green parsley.

We offer you to see how to cook chanterelle soup step by step according to the recipe with a photo.

Pour water into the pan, let it boil, add 1 tsp. salt and bay leaf.

Peel potatoes, cut into cubes and wash in cold water.

Remove and discard bay leaf, add potatoes and cook for 15 minutes. on medium fire.

Wash the mushrooms after pre-cleaning, cut into slices and put in a hot pan with vegetable oil.

Fry until golden brown, add the diced onion and continue to fry for 10 minutes.

Put mushrooms with onions in a pan with potatoes, boil for 10 minutes.

put mushrooms with onions in a pan with potatoes, boil for 10 minutes.

Chanterelle soup recipe with cream

Fragrant, hearty and delicious chanterelle soup with cream will conquer anyone who tries it.

• 500 g chanterelles;
• 5 potatoes;
• 2 liters of water;
• 200 g cream;
• Vegetable oil;
• Any greens;
• Salt and ground black pepper - to taste.

The recipe for making chanterelle soup with cream is described in stages. You only need to follow the appropriate recipe.

1. Let the water boil, and in the meantime, peel and wash the potatoes, cut into cubes.
2. Add to water and boil for 15 minutes. on medium fire.
3. Peel onions and carrots, chop: onion cubes, carrots on a coarse grater.
4. Wash the mushrooms, peel, cut into cubes, put in a pan with oil and fry for 15 minutes.
5. Add onions and carrots, continue to fry for 10 minutes.
6. Salt, pepper, add to potatoes and boil for 15 minutes. on slow fire.
7. Pour in the cream, mix, let it boil and add chopped greens to taste.
8. Turn off the heat, cover the pot with a lid and let the soup stand for 10 minutes.
9. When serving, pour a few pieces of crackers into each serving plate.

Frozen chanterelle mushroom soup with barley: recipe with photo

Including frozen chanterelle soup recipes in the family diet will satisfy the body's needs for nutrients and beneficial microelements. In addition, you can enjoy the exquisite taste of the first course.

• 500 g mushrooms;
• 3 liters of water;
• 200 g canned peas;
• 200 g of boiled pearl barley;
• 2 heads of onions;
• 3 potatoes;
• 1 carrot;
• 100 g of parsley root;
• 1 bay leaf;
• 5 cloves of garlic;
• Vegetable oil;
• 5 peas of black and allspice;
• Sour cream and chopped greens - for serving;
• Salt - to taste.

A recipe with a photo of making frozen chanterelle soup will help you complete all the processes correctly.

1. Defrost mushrooms, leaving overnight on the shelf of the refrigerator.
2. Cut into cubes and put in a hot frying pan with vegetable oil, fry for 10 minutes.
3. Peel potatoes, carrots and onions, chop into cubes.
4. Put potatoes and chopped parsley root into boiling water and boil for 15 minutes.
5. Add carrots and onions to the mushrooms and continue frying for another 10 minutes. on medium fire.
6. Add mushrooms with onions and carrots, barley to potatoes, boil for 15 minutes. and add all the spices: salt, peppercorns and diced garlic.
7. Boil for 10 minutes, add chopped greens, canned peas, salt to taste, mix and let boil for 3 minutes.
8. Turn off the heat and let the soup brew for 10 minutes. under a closed lid.
9. When serving, in each deep plate put 1 tbsp. l. sour cream.

Soup from frozen chanterelles with meat

Frozen mushrooms retain more nutrients than canned or dried ones. We suggest preparing mushroom soup from frozen chanterelles with the addition of meat, which will make the dish more satisfying.

• 500 g of beef and mushrooms;
• 3 pcs. carrots and onions;
• 600 g potatoes;
• 4 liters of water;
• Vegetable oil;
• Salt and ground black pepper - to taste;
• Bay leaf and herbs - to taste.

The recipe for making mushroom soup from frozen chanterelles with meat is described in stages.

1. Defrost the chanterelles by placing them in a bowl and refrigerate overnight.
2. Wash the meat, pour 4 liters of water and let it boil. During boiling, remove the foam from the surface.
3. Once fully cooked, remove the meat from the broth, let cool and cut into cubes.
4. After defrosting, boil the mushrooms for 10 minutes. in salted water.
5. Put them in the meat broth and boil again for 10 minutes, then add the meat.
6. Peel onions and carrots, wash and cut into cubes.
7. Fry in oil until golden brown, add to the soup and add the potatoes, peeled and cut into cubes.
8. Salt, pepper and add the bay leaf, stir and cook until the potatoes are tender.
9. Turn off the stove, leaving the soup under a closed lid to infuse for 10 minutes.
10. Take out the bay leaf and add the chopped herbs.

Dried chanterelle soup with vermicelli: recipe with photo

The recipe for dried chanterelle soup is suitable for those who are fasting or dieting. It is thanks to the dried fruiting bodies that the soup has all the useful and nutritious substances that the body needs so much in the winter.

• 2 handfuls of dried chanterelles;
• 1 carrot and onion;
• 4 potatoes;
• 150 g of vermicelli;
• Vegetable oil;

Use the recipe for making dried chanterelle soup with a photo to properly distribute the process.

1. Soak the chanterelles overnight in warm water, then wash and cut into cubes.
2. Transfer to a pot of water (2 liters of water) and boil for 15 minutes.
3. Chop onions and carrots into cubes, fry in oil until golden brown.
4. Enter in soup with mushrooms, add potatoes cut into cubes, salt and pepper.
5. Cook for 20-25 minutes until cooked, add vermicelli, stir and cook for 7-10 minutes.
6. Let it brew for a few minutes and serve to the table, spilling into portioned plates.

A simple recipe for creamy chanterelle soup with cream

Chanterelle cream soup with cream is a double pleasure from this combination: fried mushrooms and a delicate creamy sauce. This dish will appeal not only to adults, but also to children.

• 500 g chanterelles;
• 1 head of onion;
• 2 cloves of garlic;
• 50 g butter;
• 3 art. l. vegetable oil;
• 500 ml mushroom broth;
• 200 ml cream;
• 3 art. l. flour;
• Salt - to taste;
• A pinch of ground nutmeg;
• Parsley greens - for decoration.

The recipe for making chanterelle cream soup is quite simple, but it is better to use a step-by-step description.

1. Clean the mushrooms, rinse and boil for 20 minutes, constantly removing the foam from the surface.
2. Put the chanterelles with a slotted spoon in a hot pan, and leave the broth for the soup.
3. Fry in vegetable oil until golden brown, add diced onion and garlic.
4. Add half the butter and continue frying for 10 minutes.
5. Melt the second part of the butter in a saucepan, add flour and fry until light brown.
6. Pour 400-500 ml of broth into the flour, mix and bring to a boil.
7. Add onions with chanterelles, salt, add nutmeg, mix and bring to a boil.
8. Using an immersion blender, puree the soup to a thick puree.
9. Pour in the cream, put the saucepan on the fire, bring to a boil, but do not boil.
10. Serve cream soup only hot, garnished with small sprigs of green parsley.

Chanterelle soup with potatoes and cream: recipe with photo

Chanterelle cream soup with a delicate texture and creamy taste - there is nothing more appetizing and fragrant. You can decorate the soup with whole fried mushrooms or black bread toasts.

• 500 ml of water;
• 500 g chanterelles;
• 4 things. potatoes;
• 2 heads of onions;
• 250-300 ml of cream;
• Butter - for frying;
• Salt and spices - to taste.

We make chanterelle soup according to the recipe with a photo. Sticking to it, you can cook an amazingly tasty dish.

1. The onion is peeled, cut into cubes and fried in oil until golden brown.
2. Mushrooms after preliminary cleaning are cut into cubes, added to the onion.
3. The resulting mass is mixed and fried for 15 minutes. on medium fire.
4. Water is poured into an enamel pot and put on fire.
5. After boiling, peeled and diced potatoes are sent to the water.
6. It is brought to a boil, mushrooms and onions are added, mixed, and everything is cooked until the potatoes are ready.
7. The soup is poured into a blender bowl and ground to a puree consistency.
8. Again poured into the pan and put on fire.
9. Salt and spices are added, mixed, cream is poured.
10. Puree soup is brought to a boil and immediately removed from the stove.

The recipe for chanterelle soup puree can be slightly modified by adding smoked chicken breast, which will completely change the taste of the dish and add spice.

Chanterelle mushroom soup with melted cheese: a step-by-step recipe

Chanterelle soup with melted cheese is a great option for a delicate and aromatic dish for the whole family. You need to use it only hot with chopped dill or parsley.

• 500 g chanterelles;
• 2 liters of water;
• 4 things. processed cheese;
• 70 g butter;
• 5 pieces. potatoes;
• 2 heads of onions;
• 50 ml of vegetable oil;
• Salt - to taste;
• 2 tbsp. l. chopped green dill.

The recipe for making chanterelle soup with cheese is described below in stages.

1. Wash the chanterelles, peel and cut into thin slices.
2. Peel the potatoes, cut into small cubes, cover with water and put on fire.
3. Boil for 15 minutes, and in the meantime, heat the vegetable oil and half the butter.
4. Enter mushrooms, fry until golden brown and add chopped onions.
5. Add the fried soup to the soup, stir and season with salt to taste.
6. Cut the processed cheese into pieces and add to the soup.
7. Add butter and chopped dill, bring to a boil and remove from heat.

Chanterelle mushroom soup in a slow cooker: a step by step recipe

Chanterelle mushroom soup cooked in a slow cooker is in no way inferior to a dish that was cooked on the stove. And if your kitchen has such an assistant - do not waste time, start the process.

• 600 g chanterelles;
• 30 g dried chanterelles;
• 5 potatoes;
• 100 g pasta;
• Vegetable oil;
• Seasonings and salt - to taste;
• 3 art. l. greens chopped with a knife (any).

The recipe for chanterelle soup in a slow cooker is described step by step.

1. Soak dried chanterelles overnight in warm water.
2. Wash fresh chanterelles, peel and cut into pieces, do the same with dried mushrooms.
3. Onions, carrots and potatoes are peeled and chopped into cubes.
4. Pour vegetable oil into the multicooker bowl, add onions and carrots.
5. Set the “Frying” mode on the panel for 10 minutes. and roast with the lid open.
6. Add the mushrooms and, stirring the mass with a wooden spoon, fry in the “Frying” mode for another 20 minutes.
7. Add potato cubes to the multicooker bowl, pour in the amount of water you need for the soup.
8. Turn on the "Extinguishing" mode for 40 minutes, 10 minutes before. before the signal, add salt to taste, spices, pasta and herbs, mix.

Chanterelle soup with chicken and noodles

Chanterelle soup with chicken is a great option for a hearty lunch. It is prepared simply and quickly, without any exotic products.

• 500 g chicken fillet;
• 2 liters of water;
• 1 carrot and onion;
• 500 g chanterelles;
• 5 potatoes;
• 50 g noodles;
• 10 g of green onions, dill and parsley;
• Vegetable oil;
• Salt and black ground pepper - to taste.

1. The meat is cut into large pieces and laid out in a pan where water is poured.
2. It is put on fire and boiled until tender, while the foam is regularly removed from the surface.

While the meat is cooking, we are preparing other ingredients.

1. Vegetables are peeled, cut: mushrooms into thin slices, onions and carrots into cubes, potatoes into cubes, greens are chopped with a knife.
2. Onions are fried in oil, then carrots are added, fried until golden brown.
3. The meat is cut into cubes and, together with the potatoes, is introduced into the broth.
4. It is boiled for 20 minutes, and in the meantime, mushrooms are fried until golden brown and then introduced to potatoes and meat.
5. The soup is boiled for 15 minutes, then the noodles and frying are introduced, mixed.
6. It is salted, peppered, all chopped greens are introduced and the fire is turned off.
7. The soup is given time to infuse, about 10 minutes, after which it can be poured into portioned plates.

Recipe for fresh chanterelle soup with vermicelli

How to cook chanterelle soup so that even gourmets are amazed by its taste? Any novice housewife will cope with this, the main thing is to prepare all the necessary products and follow the recommendations of experienced chefs.

• 500 g fresh chanterelles;
• 6 pcs. medium potatoes;
• 1 pc. carrots and onions;
• 3 liters of water;
• 100 g of vermicelli (cobweb);
• 3 peas of black and allspice;
• 2 pcs. bay leaf;
• A bunch of any greens;
• Salt - to taste.

Following the recipe for making soup from fresh chanterelles, you can not be afraid that something will go wrong.

1. Mushrooms after cleaning, cut into cubes, put in boiling water with bay leaf and cook for 30 minutes.
2. Cut the potatoes into cubes, add to the broth with mushrooms and cook for 10 minutes.
3. Then add diced onions and carrots, continue to cook for 10 minutes.
4. Add vermicelli, boil for 5 minutes. and turn off the fire.
5. Take out the bay leaf, add black and allspice peas.
6. Leave for 10 minutes for the soup to infuse, and when serving, pour chopped greens into each serving plate.

Marinated chanterelle soup with egg

It turns out that you can cook soup not only from dried, frozen or fresh mushrooms. We offer a step-by-step recipe with a photo of cooking chanterelle mushroom soup. Your household will be surprised how tasty and fragrant such a dish can turn out.

• 300 g pickled chanterelles;
• 2 tbsp. l. rice
• 1 PC. onion;
• 2 liters of water;
• 1 clove of garlic;
• 2 pcs. carrots;
• 1 egg;
• Sunflower oil;
• Salt - to taste;
• 1 bunch of green onions.

1. Boil water in a saucepan, add well-washed rice, cook until cooked, stirring constantly, not letting it stick to the bottom.
2. Fry the diced onion in oil, then the carrots and garlic.