Cook soup from fresh chanterelles. Chanterelle soup: how and how long to cook

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 gr
• Fresh chanterelles 300 gr
• 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.

Mushroom soup, you can cook from different mushrooms. Very tasty, rich soup is obtained from porcini mushrooms. With chanterelles, you can cook very quickly, and by adding melted cheese to the dish, it will turn out very piquant. Well, you can cook from champignons all year round, since you can buy them in any form and always in the store.

All dishes with mushrooms are very rich and have their own unique flavor, which is worth it. This recipe is on my blog, come and get acquainted.

But now, not about that. We have recipes for the first course, no less noble and worthy.

Mushroom soup with porcini mushrooms - a classic recipe with a photo

Delicious porcini mushroom soup is not only tasty, but also extremely healthy food with low calorie content but high nutritional content.

It is not for nothing that porcini mushrooms have acquired the figurative name of "forest meat", although they are closer to vegetables in terms of amino acid composition and protein content.

It is no coincidence that nutritionists have established a causal relationship between the good metabolism that occurs in our bodies and the pleasure received from food.

Mushroom Soup Ingredients:

• 2 liters of ready-made broth or water;
• 700 g of quality mushrooms;
• bulb;
• carrot;
• small sweet pepper;
• a bunch of dill;
• aromatic oil (butter or olive);
• adjust the amount of salt to taste.

Cooking soup with porcini mushrooms:

1. We clean the porcini mushrooms, place them under a strong stream of water.

We never leave the product in the liquid for a long time, which preserves the best taste properties of mushrooms.

2. Separate the mushroom caps, cut into thin slices, put in a separate bowl. We chop the legs in the form of rings, place in a pan with oil, turn on medium heat, fry for about ten minutes.

3. Then add pre-chopped onion and chopped dill. After ten minutes, remove the container away from the fire.

4. Pour bottled water or meat broth into the pan, heat until hot.

5. Peel potatoes, sweet peppers and carrots, cut into strips, put in a boiling liquid. Reduce the height of the flame, boil the products for half an hour. Don't forget to add the desired amount of salt.

6. Gently lower the prepared champignon caps into a container with vegetables.

7. Place the legs fried with onions in a saucepan.

8. We continue cooking literally three to four minutes after the start of a new boil of the broth. We do not allow long-term heat treatment of porcini mushrooms so that they do not lose their soft qualities and pleasant taste. When foam appears, be sure to remove it from the surface of the broth.

When we prepare the first dish (soup) made from porcini mushrooms for lunch, we immediately imagine a bowl of fragrant soup, we almost feel the wonderful smell of the forest, we experience the most positive and very pleasant emotions. It is no coincidence that nutritionists have established a causal relationship between the good metabolism that occurs in our bodies and the pleasure received from food.

Delicious porcini mushroom soup is not only tasty, but also extremely healthy food with low calorie content but high nutritional content. Serve hot, add a spoonful of fresh sour cream to the plates.

A great first course, mushroom soup with porcini mushrooms is ready!

Chanterelle mushroom soup with melted cheese - a simple recipe for a delicious mushroom soup

Chanterelle mushroom soup is quite simple to prepare, in principle, like finding chanterelles in the forest.

I present a simple recipe for chanterelle soup.

For this we need:

• chanterelles 300 grams,
• potatoes 3-4 pieces,
• onion 2 pieces,
• melted cheese,
• herbs and spices,
• you can add carrots (who likes ...),
• sunflower oil for frying.

How to cook mushroom soup with chanterelles and cheese:

1. We pre-wash the mushrooms, cook in boiling water for 5 minutes. We drain the water.

2. While the chanterelles were cooking, you can cut the onion and fry it until golden brown, when the onion is ready, you need to add the chanterelles to the pan.

3. Fry onions and chanterelles together for 5-10 minutes over medium heat, but no more. Keep an eye on it and turn off the heat so it doesn't burn.

4. At the same time, you can cut the potatoes and put them on the boil.

5. In 10-15 minutes, the potatoes are almost ready, it's time to add the fried onions with chanterelles to the pan.

6. The soup reaches its readiness, now you can do the melted cheese. It must be grated on a coarse grater.

To make it convenient to grate the cheese, you first need to put it in the freezer for 10-15 minutes (I forgot to write about it right away ...).

7. We approach our boiling soup, add grated cheese to it, be sure to stir it for 1-2 minutes.

8. Salt, pepper to taste, and sprinkle with dill.

9. Turn off the fire. It is necessary to let the mushroom soup brew for 10-15 minutes. After that, you can serve on the table, pour into plates and do not forget to season with sour cream.

Such a delicious and fragrant mushroom soup will turn out very easy and at ease. Such an action will not take much time, and you will definitely enjoy the taste of mushroom soup.

Delicious, rich mushroom soup with champignons and vermicelli

To prepare mushroom soup, we need:

• 300-350 gr. champignon,
• two medium sized potatoes
• carrots - one
• one bulb,
• vermicelli "Spider web",
• two tbsp. sour cream
• vegetable oil

Cooking soup with champignon mushrooms - roasted with sour cream

We clean the potatoes, cut them into cubes, send them to boil.

While the potatoes are being prepared, we send the onion to a well-heated pan with sunflower oil, fry on low heat, stirring occasionally until golden brown.

We clean, carrots, rub on a coarse grater, send to fry to the onion. We pass the frying until cooked on low heat.

We cut the mushrooms.

It may seem that there are too many champignons for mushroom soup, but they are fried very quickly and they become quite a normal amount.

We send fried champignons together with carrots and onions, fry until the allocated water evaporates and the mushrooms acquire a golden color.

When the mushrooms are almost ready, add them a little, stirring well. Cover the pan with a lid and let it simmer for a minute over low heat.

I add sour cream to the frying, mix well and fry the sour cream with mushrooms for a couple of minutes.

By this time, the potatoes are almost cooked, add a little water to the pan, throw a couple of laurels into it for flavor.

We send the mushrooms along with the frying to the potatoes, then put the vermicelli, mix well and let it cook for about seven minutes.

While the mushroom soup is being cooked, chop the greens, and lower them into the pan, add salt and pepper.

Let it sit for a minute and turn off the fire. That's all our mushroom soup is ready, you can sit down and dine.

If you have never cooked mushroom soup in this way, be sure to try this recipe. Be sure to try this recipe, believe me it turns out very tasty and rich mushroom soup.

Recipe for mushroom soup from dried mushrooms with barley - you will lick your fingers (video)

Here it turns out that such a mushroom soup can be cooked throughout the year, of course, in the presence of the dried mushrooms themselves. And such a dish turns out to be very satisfying, thanks to the use of barley in the recipe.

Gentlemen and Ladies - mushroom soup, it's just a great dish! All the recipes presented are delicious in their own way, and although they are prepared from different mushrooms, they have one thing in common - this is the incredible taste of the forest.

Get ready and enjoy!

Good luck and all the best!

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Are there mushrooms tastier and more interesting than chanterelles? They look very appetizing, have a delicate taste and are quite easy to prepare. Today we offer to cook several different soups with these mushrooms at once and find the best one for yourself.

Basic recipe step by step

• 350 g fresh chanterelles;
• 2 potatoes;
• 2 cloves of garlic;
• 1 carrot;
• 350 g beef ribs;
• 1 bulb.

How much to cook - 2 hours and 20 minutes.

Calorie content per 100 g - 147 kcal.

How to cook delicious mushroom soup with chanterelles:

1. Wash the ribs, pour them with a liter of water and put to boil. As soon as foam appears, it must be removed immediately so that the broth remains transparent. Cook for about an hour and a half on the slowest fire, the ribs should languish more than boil;
2. Clean mushrooms from litter, sort out. Wash them thoroughly under running water to wash out all the sand;
3. Pour the chanterelles into a deep bowl and pour boiling water over. Leave for fifteen minutes, then rinse them again;
4. Peel the washed potatoes and cut into several pieces. The pieces should be fairly large;
5. Free the onion from the husk and cut it into half rings;
6. Wash and peel the carrots, then also cut it into half rings;
7. Finely chop the peeled garlic with a knife;
8. Remove the meat from the broth and let it cool. After that, separate it from the bones. The bones can be discarded and the meat cut into manageable pieces and returned to the broth;
9. Here, after the meat, put onions, garlic, carrots and potatoes;
10. On the same low heat, cook the broth until the potatoes are completely cooked;
11. Add mushrooms, you can not cut them. Cook another fifteen minutes. Add spices and herbs to taste.

Soup from frozen chanterelles

• 550 g frozen chanterelles;
• 2 onions;
• 35 ml of sunflower oil;
• 1 carrot;
• 5 g salt;
• 4 potatoes;
• 1 bay leaf.

How much to cook - 30 minutes.

Calorie content per 100 g - 65 kcal.

Dried mushroom soup

• 120 g dried chanterelles;
• 40 g butter;
• 1 carrot;
• 35 ml of olive oil;
• 3 potatoes;
• 20 g dill;
• 1 leek;
• 220 ml cream;
• 2000 ml of water.

How much to cook - 1 hour and 30 minutes.

Calorie content per 100 g - 51 kcal.

1. Dried chanterelles must be soaked in ice water for at least half an hour;
2. After that, the mushrooms should be boiled, boiled for about twenty-five minutes;
3. Peel the washed potatoes and cut them into small pieces;
4. For leeks, use only the white part, it must be washed and cut into circles;
5. Peeled carrots grate coarsely;
6. Pull out the mushrooms with a slotted spoon, and put potatoes in their broth;
7. Melt the butter in a frying pan and pour in the olive oil, heat it up;
8. Fry leeks and carrots in oils, stirring occasionally;
9. After seven minutes, add the mushrooms and mix;
10. If the mushrooms are very large, they can be cut. Close the pan with a lid and simmer all the products for ten minutes;
11. Transfer the contents of the pan to the pot with the potatoes;
12. When the mass boils slowly for seven minutes, you need to pour in the cream;
13. Close the lid and simmer on the smallest fire for another five minutes. Decorate with chopped herbs.

Mushroom cream soup

• 200 g shallots;
• 60 ml of olive oil;
• 800 g chanterelles;
• 60 ml of porcini mushroom broth;
• 2 sprigs of thyme;
• 70 ml cream;
• 4 sprigs of parsley;
• 3 cloves of garlic.

How much to cook - 40 minutes.

Calorie content per 100 g - 85 kcal.

1. Wash the mushrooms well and dry. Set aside small mushrooms, about 100 g. Cut the rest of the mass into smaller pieces;
2. Wash and chop shallots;
3. Heat olive oil in a pan with thyme sprigs and peeled garlic. It is advisable to press the garlic a little with a knife beforehand;
4. Transfer most of the mushrooms and onions to the pan, mix and fry for about six minutes;
5. Let the mass cool, remove the twigs and garlic;
6. Transfer the mixture to a blender bowl and grind into a puree along with the porcini mushroom broth. Then return the puree back to the pan;
7. Fry the remaining whole mushrooms in a pan, they should acquire a ruddy color. You need to fry in olive oil with the addition of spices and chopped parsley;
8. Heat the puree over low heat, pour in the cream and season, mix and heat the mass for three to four minutes. Serve in portions, garnished with whole roasted chanterelles and a sprig of thyme.

Read how to cook incredibly delicious pancakes with liver - the recipe is here.

How to make onion rings in batter, read our article with step-by-step photos.

Chanterelle Soup

• 180 ml cream;
• 550 ml of meat broth;
• 220 g chanterelles;
• 1 onion;
• 1 carrot;
• 25 ml sunflower oil;
• 700 g potatoes.

How much to cook - 45 minutes.

Calorie content per 100 g - 59 kcal.

1. Cut the peeled onion into cubes and saute it in sunflower oil for no more than four minutes;
2. Peel the carrots from the skin and cut into thin circles;
3. Peel and wash the potatoes too, cut into arbitrary pieces, not too large;
4. Add both root vegetables to the onion and pour everything with meat broth, mix. You can add spices;
5. Boil the mass until the potatoes soften;
6. Wash and clean mushrooms from litter, cut into slices, fry in oil (any);
7. In a separate container, whip the cream into foam;
8. Remove the soup from the stove, mash all the ingredients in a puree with a submersible blender, season;
9. While stirring the soup with a spoon, add the cream. Serve with fried mushrooms, sprinkle with paprika or herbs for decoration. If there is meat left from the broth, it can also be added in pieces to the soup.

The main rule in cooking chanterelles is to wash them well. There is quite a lot of sand in these mushrooms and it is difficult to wash out of the plates. Therefore, it is highly recommended to soak the mushrooms before cooking.

They should stand in water for at least half an hour, and then each mushroom should be washed under running water. You can even feel the sand with your fingers. This procedure will help to avoid an unpleasant crunch on the teeth and remove the consistency of cream soup.

Chanterelles go well with other mushrooms, the aroma of which is more pronounced. So in mashed potatoes you can also kill porcini mushrooms, leaving beautiful chanterelles as a decoration. All recipes are very fond of spicy herbs, so you can add sprigs of rosemary, basil, use Provence herbs or oregano.

It is better not to use young potatoes, as they can be bitter. If only such tubers are available, then it is also advisable to soak them in water for forty minutes. Be sure to add salt to the water so that it draws out the bitterness. After that, be sure to peel off the skin and rinse the potatoes.

Cream should only be unsweetened. In the last recipe, they must be whipped into foam. And you can replace cream with sour cream and milk in equal proportions. At the same time, whipping into foam is also necessary, the easiest way is with a mixer. And it is desirable to add a little salt to the mixture.

To make the soup puree a beautiful color, you can add a little turmeric or a piece of pumpkin. She will not give a strong taste, but a beautiful orange color looks more appetizing. Another natural dye is paprika. Saffron substitutes can give the dish not only aroma and a certain taste, but also a pleasant yellow color.

Cooking chanterelle soup is a low-cost business both in terms of money and time. This dish is best eaten during the season of these mushrooms - in the summer. Puree soups can be eaten even cold. They can also be served with various croutons or bruschettas - and then an ordinary lunch will turn into a restaurant serving.

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Dried chanterelle soup

In winter, cook yourself a hot soup with dried chanterelles. The soup comes out thick, rich, chanterelles give it an incredible mushroom aroma and fantastic taste. It's easy to prepare, and you'll eat to your heart's content.

INGREDIENTS

• Dried chanterelles 100 grams
• Potato 3 pieces
• Carrot 1 piece
• Leek 1 piece
• Cream 200 ml
• Salt - to taste
• Ground black pepper - to taste
• Olive oil 2 tbsp. spoons
• Butter 30-40 Grams
• Water 2 liters
• Greens - to taste

Preparation description:

I decided to make myself a day without meat and for lunch I cooked soup with dried chanterelles. The dish turned out to be extremely filling and tasty. I remembered the summer, the forest and the heat. The soup warmed up well too. I recommend! How to make soup from dried chanterelles? 1. Soak dried chanterelles for half an hour in cold water. 2. Boil the soaked chanterelles. Cooking time - 20-30 minutes. 3. While the chanterelles are cooking, peel and rinse the potatoes, cut into small cubes. 4. Peel and rinse the leek, or rather its white part, and carrots. Carrots should be grated on a coarse grater, onion cut into circles. 5. Select boiled mushrooms from the broth (do not pour out the broth!). Add the chopped potatoes to the hot mushroom broth. 6. Melt the butter in a pan, add olive oil to it. Fry the leeks and carrots, stirring occasionally. After 5-7 minutes, add chanterelles to onions and carrots (pre-cut large mushrooms into pieces). Close the lid and simmer for 10 minutes. 7. Then transfer everything from the pan to a saucepan with broth and potatoes. Sweat for 5-7 minutes. Then add cream. Put the fire on slow and sweat under the lid for another 5 minutes. Dried chanterelle soup is ready! Garnish with chopped parsley before serving. Bon appetit!

povar.ru

Soup with dried chanterelles

Mushrooms must first be soaked in cold water and left for 30 minutes. Then we drain the water and send them to a saucepan, into which we pour 2 liters of water and cook the chanterelles for 30 minutes. As soon as the mushrooms are cooked, you need to strain the broth, throw the chanterelles aside, and return the broth to the fire and add the potatoes, previously peeled and cut into cubes. When the broth with potatoes boils, add butter to it and cook until tender. By adding butter to boiling broth, the soup will turn out more fragrant, and the potatoes will acquire a creamy taste.

Chanterelle mushroom soup is prepared quite simply and quickly. It turns out very fragrant and tasty, if you fry the vegetables correctly. We clean the carrots and onions and finely chop them, carrots can be grated on a coarse grater. Pour vegetable oil into a frying pan and put on fire. When the oil is hot, add carrots and onions to the pan and sauté until golden brown. Vegetables should not be strongly fried, you just need to lightly brown them, so they retain all the nutrients. Cut the boiled chanterelles into pieces and send them to the frying pan with the sautéed vegetables, simmer the vegetables with mushrooms for five to ten minutes.

We send passivated vegetables and mushrooms to a saucepan with boiled potatoes. Mix, salt to taste. Pour cream into boiling soup, add pepper to taste, taste for salt. As soon as the soup with chanterelles boils, it must be removed from the heat and covered with a lid. The soup should rest for about 15 minutes, and only after that it can be poured into bowls. Add chopped herbs to each plate. Bon appetit!

www.supergotovka.ru

Soup from dried mushrooms. The most appetizing options

Dried mushroom soup

- dried chanterelles - 50 g

- potatoes - 4 pcs.

- onion with carrots

Dried Mushroom Soup: Recipe

- water - 2 liters

- different types of mushrooms - 295 g

- onion and carrot

- potatoes - 5 pcs.

- a few laurel leaves

- butter and vegetable oil

Dried mushroom soup recipe.

- dried mushrooms - 90 g

- vermicelli - 90 g

- processed cheese - 1.5 tablespoons

Recipe with beans.

- white beans - one glass

- parsley root - 2 pcs.

- a couple of large tablespoons of butter

- laurel leaf - 2 pcs.

- large head of onion

- a couple of garlic cloves

- seasonings to taste

Required Ingredients:

• mushrooms (chanterelles frozen) - 500 g
• potatoes - 5 pcs
• onion -1 pc.
• carrots - 1 pc.
• buckwheat - 3 tbsp. l.
• greenery
• vegetable oil
• pepper
• Bay leaf

Soup from frozen chanterelles can be prepared both in meat broth and in water. It depends on your family's preferences.

Cooking method:

1. First of all, it is necessary to defrost the mushrooms, rinse them thoroughly, boil them for several minutes and drain the water.
2. Pour boiled mushrooms with fresh water, and continue cooking.
3. Peel the potatoes, cut them into small cubes.
4. Add potatoes to mushrooms.
5. Pour a tablespoon of buckwheat into the pan.
6. Peel the carrots and onions, chop them finely. Fry in vegetable oil until golden brown.
7. Add stir-fry to soup.
8. Add all the necessary spices, salt, herbs.

Frozen chanterelle soup, a gourmet recipe

For those who like to surprise everyone with their culinary delights, we recommend preparing frozen chanterelle soup according to the following recipe.

Required Ingredients:

• frozen chanterelles - 500 g
• potatoes - 3 pcs
• pearl barley - 200 gr
• celery root
• green peas (fresh, canned) - 250 gr.
• onion - 1 piece
• garlic - 3 cloves
• parsley
• dill
• carrots - 1 piece
• bay leaf - 3 pieces
• vegetable oil
• allspice peas
• sour cream

Cooking method:

1. Defrost the mushrooms.
2. Prepare all the ingredients for the soup: wash and finely chop the carrots, onions and celery, cut the potatoes into medium-sized cubes.
3. Saute mushrooms and onions.
4. Boil pearl barley, drain the water.
5. Pour water into a saucepan, after it boils, add chopped celery, carrots and cook for 10 minutes.
6. Next, add the potatoes and continue cooking for another 10 minutes.
7. Add pearl barley and boiled mushrooms with onions to the soup.
8. Lastly, add the peas.
9. Add spices, finely chopped garlic, pepper and bay leaf.
10. Add greens (dill and parsley).

Once all the soup ingredients have been added, continue to simmer for 20 minutes until fully cooked. Cover the pot with a lid and let the soup steep for 10 minutes. Add sour cream to taste before serving.

Frozen chanterelle soup is a great meal for the whole family. There are a lot of options for preparing this soup, and choosing exactly the one that suits your taste is quite simple!

To prepare 8 servings you will need:

• 4 liters of water
• 1 kg fresh chanterelles
• 1 red onion (you can use regular onion)
• 1 large carrot
• 100 g spread or butter
• 6 medium potatoes
• 1 medium bunch green onions
• 1 bunch fresh dill
• 300 g sour cream
• 400 g processed cheese without additives
• refined vegetable oil for frying
• salt, spices to taste

Chanterelles are one of the most popular types of mushrooms. They are often used to prepare a variety of first and second courses, snacks, and canning. These mushrooms retain their shape perfectly when cooked, they can be safely stored raw in the refrigerator for several days. Below is one of the successful recipe options for chanterelle mushroom soup. The ingredients for its preparation are easy to buy in supermarkets. If you do not have fresh mushrooms, you can make soup from dried chanterelles. It will not yield to either taste or aroma. However, remember that before cooking the mushrooms will need to be soaked in water until soft.

Soup preparation steps

It will take you about 20 minutes to prepare the ingredients, about 40 minutes to cook. Let's talk more about how to cook chanterelle soup.

First put the mushrooms in a colander and rinse thoroughly. Immediately set aside a small amount of the most attractive-looking chanterelles, so that later they can be used for decoration when serving. Cut the rest into small pieces (small mushrooms can be left whole). Place them in a pot of water and boil until they sink to the bottom. Do not forget to periodically remove the foam.

Then wash and peel the potatoes, cut them into small cubes and send them to the mushrooms. Chop the onion with a knife, grate the carrots. Heat the vegetable oil in a frying pan and fry the onion and carrots in it until golden brown. Send the resulting roast to the chanterelles with potatoes.

Grate the melted cheese on a coarse grater (if it is too soft, just cut into cubes) and throw into the water. Salt, add spices to taste and cook until the cheese is completely dissolved.

As for spices, a win-win option for chanterelle soup is a mixture of garlic and allspice. But they should not be limited. Of course, mushrooms themselves have a very rich taste and aroma, however, when cooked, they can partially lose these qualities, therefore, properly selected spices will not become superfluous. You can add a little nutmeg, oregano, thyme or rosemary. Remember that you do not need to abuse aromatic herbs when cooking. Season the soup with spices about 10 minutes before the end of cooking.

When the dish is almost ready, wash and dry the dill and green onions. Finely chop them. Fry the chanterelles set aside for decoration in vegetable oil. Then pour the soup into bowls, sprinkle with chopped green onions and dill, put a spoonful of sour cream, and put a few fried mushrooms on top. The soup is ready to be served.

You can also simply and quickly cook this chanterelle soup in a slow cooker.

If you add a few tablespoons of flour during cooking and grind the dish in portions in a blender, you will get a delicious chanterelle soup puree of a beautiful orange color (you can add a little turmeric for brightness). In addition, recipes using meat broths, buckwheat, vermicelli, and various versions of chanterelle cream soup with cream are very popular.

When cooking, you can experiment by substituting and adding ingredients. Novice housewives can use chanterelle soup recipes with photos, they will facilitate the cooking process.

Mushroom pickers appreciate chanterelles

These mushrooms are fairly easy to pick and difficult to confuse with other mushrooms due to their bright orange color and distinctive shape. Almost never they are wormy or rotten. Collect them all summer and up to mid-autumn. You can even make preparations for the winter by sending mushrooms to the freezer to later please your loved ones using one of the frozen chanterelle soup recipes.

These mushrooms contain a large amount of vitamins of group A and have cleansing and regenerating properties. Therefore, chanterelles are used not only for cooking various dishes, but also in medicine.

It is also worth noting the low calorie content of this type of mushroom and high protein content. Therefore, chanterelles are considered a dietary product. In addition, they go well with almost all vegetables and meats.