Soup from frozen chanterelles. Mushroom soup with chanterelles Roasted chanterelle soup

Step 1: prepare the ingredients.

First, using a sharp kitchen knife, we peel all the vegetables indicated in the recipe and thoroughly wash them in turn together with fresh herbs, as well as chanterelles under streams of cold running water. Then we dry these products with paper kitchen towels, put them in turn on a cutting board and continue cooking. We cut the potatoes into small slices or pieces ranging in size from 2 to 2.5 centimeters, transfer them to a bowl of cold water and leave it there until use, so as not to darken.

We chop carrots into rings, half rings or straws, and onions into cubes up to 5 millimeters thick.

We divide large mushrooms into 2, 4 or 6 parts, and leave small ones whole.

Finely chop the green onion.

In the same way, we chop fresh dill and parsley, put the rest of the necessary products on the countertop, as well as the spices that will be needed to make the soup, and proceed to the next step.

Step 2: cook chanterelle soup.

We put a deep non-stick pan with a thick bottom on medium heat and put a piece of butter in it, when the fat melts and warms up, we send the onion into it and sauté it for 2 minutes until soft.

Then add mushrooms to it and simmer them together for 5 minutes.

Next, put the chopped potatoes, carrots and green onions into the pan.

Pour in the right amount of meat broth and bring it to a boil.

As soon as the liquid begins to gurgle, with the help of a slotted spoon we remove a gray-white foam from its surface - a coagulated protein. We send salt to taste in the broth and cook vegetables with chanterelles 17–20 minutes. After this time, we check the products with a table fork for softness, if its teeth enter smoothly, without pressure, they are ready. We season the first hot dish with dried dill, parsley, black pepper and keep on moderate heat for another 2-3 minutes under a covered lid. Then turn off the stove, let the soup brew 7–10 minutes, using a ladle, pour it in portions on plates, sprinkle each with fresh herbs and serve.

Step 3: serve the chanterelle soup.

After cooking, chanterelle soup is infused a little, then distributed in portions on deep plates, seasoned with fresh finely chopped dill and parsley and served hot at the dinner table as the first main course. Together with this fragrant dish, you can put a vegetable salad, marinades, pickles and, of course, fresh bread on the table. Enjoy delicious and simple food!
Bon Appetit!

Some housewives wash the mushrooms separately in a colander, because the chanterelles have large pores, which very often get sand, as well as other rubbish. After that, they are sometimes soaked in boiling water or hot milk for 15-20 minutes to become softer. Then it is rinsed again, crushed if desired and used for its intended purpose;

It is not necessary to cook soup in meat broth, you can take vegetable broth or ordinary purified water, it all depends on your desire and capabilities;

If desired, the mushrooms can be fried separately in a pan and added to the pan to the rest of the ingredients 10 minutes before the dish is fully cooked;

An alternative to green and onions is leek or red sweet, black pepper is fragrant, and butter is vegetable;

In the same way, you can make soup from any other edible mushrooms, but do not forget that some types must be prepared more carefully, for example, peeled from the top layer of the skin or pre-boiled or soaked;

The spices indicated in the recipe are quite neutral and perfectly emphasize the taste of the finished soup, but they are not fundamental, you can take any other herbs and spices that season mushroom dishes.

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

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

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.

Rinse the chanterelles well under running water, then rinse each mushroom individually, especially paying attention to the hat. There should be no forest debris left. Small mushrooms can be left whole, the rest 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 sliced mushrooms in a saucepan and cover with cold water. Cook over medium heat, constantly skimming off the foam.

While the mushrooms are cooking, let's take care of the potatoes and onions. Peel the onion, chop as you like, fry in two tablespoons of vegetable oil.

Peel off the skin and cut the potatoes into large cubes. In the case of mushroom soup, do not cut the potatoes finely. You can take my word for it, it won't be as tasty.

Finish cooking 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 potatoes for 15 minutes.

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

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

Place a piece of butter in a saucepan. Mushrooms without the addition of butter do not have such a delicious taste. 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. Oh, and skip the sour cream.

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

Serve hot 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 cooked an order of magnitude less.

Cook in the same way until the moment when 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 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.

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

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

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

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

If foam appears, remove with a spoon.

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

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

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

Salt the soup, add bay leaf, fried onions and carrots, melted cheese, mix.

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

Recipe 4: homemade soup with noodles and chanterelles

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

For the soup we need chanterelles. They are 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 into it.

While the chanterelles are cooking, you need to prepare the vegetables. I take a small onion and cut it into half rings.

Carrot rub on a grater.

Now you need to fry them in vegetable oil.

Until golden.

Let's get back to the soup. Pour the diced potatoes into the bowl. Salt.

Then we put the frying of onions and carrots.

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

We 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 very tasty!

Recipe 5: Mushroom Soup with Vegetables and Chanterelles

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

We start with the most troublesome process - cleaning mushrooms. We soak the cubs in a bowl of cold water so that the moss and needles get wet.

Then we wash the mushrooms under the tap with cold water, put them in a colander or on a towel to dry them.

The basis of any mushroom soup is, of course, browned onions, and the more, the tastier. So, pour sunflower oil into the pan, add a piece of butter, then throw finely chopped onion. Saute until transparent, add the garlic cloves passed through the press.

Add finely chopped mushrooms to the transparent onion, close the pan with a lid, let it cook for 5-7 minutes over moderate heat. A lot of water will stand out, it does not need to be evaporated, unlike cooking fried mushrooms.

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

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

I store chicken broth in containers in the freezer so I always have 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, we throw a bunch of finely chopped parsley into the mushroom soup, mix, remove from heat, and leave to rest for 20 minutes.

To the table, mushroom soup with chanterelles is served hot, sprinkled with freshly ground black pepper and seasoned with sour cream.

By the way, if you grind mushroom soup with chanterelles in a blender, you get a thick and tasty 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 tbsp.

To make soup from fresh chanterelles, you will need the chanterelles themselves. They must be thoroughly cleaned of roots and soaked in water (you can slightly 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 they can not be cut at all.

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

Peel the potatoes, wash and cut into cubes or strips.

Clean and wash carrots. We rub it on a medium grater. We also clean the onion and chop it. Pour vegetable oil into a frying pan, preheating it, and fry the chopped carrots and onions on it until the onion acquires 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 ground black pepper and bay leaf.

We cook until ready. Mushroom soup with chanterelles is ready.

We cut green parsley and dill and also send it to the pan with broth.

Let it cool down a bit and pour it into portioned plates and invite relatives to the table. It can be served with sour cream and garlic buns.

The soup has a very pleasant delicate taste and aroma. He will surely please your family and you. 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 picking season has begun. I came across a whole bucket of chanterelles and I have 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
Carrot 1 piece
Lots of greens
Sour cream in a bowl
Salt, pepper to taste
Black pepper with peas 5 pcs
Bay leaf 2 pieces

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

Peel the onion and cut into half rings.

We clean the carrots and rub on a coarse grater.

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

Wash the chanterelles well and cut into small pieces.

Chanterelles are fried separately in a pan.

Peel potatoes and cut into cubes.

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

If necessary, you can still salt, add peppercorns and bay leaf. Cook until done.

Before serving, sprinkle with plenty of herbs and add sour cream. The taste is unreal :) Bon appetit.

Recipe 8: Mushroom Soup with Vermicelli 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 prepare a hearty lunch is to cook soup with mushrooms and noodles. From the minimum amount of products, you can cook a great hearty meal for the whole family. A rich and fragrant soup is prepared very quickly and does not require special culinary knowledge.

The recipe for mushroom soup with noodles can be slightly modified if you cook it not on water, but on 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
Onion - 1 pc.
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 the pan and put on medium heat. To make the broth more fragrant, you can add parsley or celery root to the water.

To prepare vermicelli soup with mushrooms, potatoes need to be peeled, washed and cut into not very large 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 immediately to the soup, or you can lightly fry them - this will give the finished dish a pleasant color and aroma.

Peel the onion, chop into thin rings or small cubes. Mushrooms cut not very large. Heat a little vegetable oil in a frying pan, put onions and mushrooms in it and fry until lightly browned.

Soup with mushrooms and noodles will be more fragrant if you add a few black peppercorns and 1-2 bay leaves to it.

What could be better than fragrant wild chanterelle mushrooms in season? Let's cook a delicious soup with chanterelles, the smell of which, even the neighbors will come running. For you, I have prepared a step-by-step recipe with a photo of how to cook chanterelle soup so that you can cook this delicious first course without any problems.

With all my heart I recommend you to cook this delicious chanterelle mushroom soup, which has an amazing taste and aroma of forest mushrooms! In addition, this fresh chanterelle soup is also low in calories and you will definitely want to cook it many more times. The recipe for chanterelle soup is quite simple and will not cause you any difficulties in the kitchen.

Ingredients:

fresh chanterelles - 400 g;
potatoes - 3 pcs.;
carrots - 1 pc.;
hot pepper - ¼ pod;
onion - 1 pc.;
butter - 50 g;
dill - 4 sprigs;
pepper (peas), salt - to taste;
vegetable oil - 4 tbsp.

How to make chanterelle soup:

Let's prepare the products. Under a thin stream of cold water and using a colander, thoroughly wash the chanterelle mushrooms. Wash all vegetables and herbs.

We will cut large chanterelles into smaller pieces, and we will not touch small mushrooms.

Put the chanterelle mushrooms in a saucepan. Fill with bottled water. Salt. Let's cook our future soup with chanterelles.

Peel the carrots with a vegetable peeler, cut into cubes. We clean the onion from the husk and chop finely.

Shredded vegetables will be sauteed over medium heat in a frying pan with high sides, into which vegetable oil has been poured in advance.

We clean the potatoes and cut them into cubes, as required by the recipe for fresh chanterelle soup.

We send the potatoes to the chanterelle mushrooms, after 30 minutes from the moment of boiling. We will cook for 20 minutes.

Then add lightly fried vegetables to our future mushroom soup with chanterelles.

Already closer to the end of the culinary process of making soup with chanterelles, add peppercorns and a crushed fourth part of a chili pepper pod.

We will also add a piece of butter to our chanterelle soup. Let's cook another 10 minutes.

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 to make it tasty and nutritious for the whole family? A simple recipe for mushroom soup 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.

Let the water boil, and in the meantime, peel and wash the potatoes, cut into cubes.
Add to water and boil for 15 minutes. on medium fire.
Peel onions and carrots, chop: onion cubes, carrots on a coarse grater.
Wash the mushrooms, peel, cut into cubes, put in a pan with oil and fry for 15 minutes.
Add onions and carrots, continue to fry for 10 minutes.
Salt, pepper, add to potatoes and boil for 15 minutes. on slow fire.
Pour in the cream, mix, let it boil and add chopped greens to taste.
Turn off the heat, cover the pot with a lid and let the soup stand for 10 minutes.
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.

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

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

Soak the chanterelles overnight in warm water, then wash and cut into cubes.
Transfer to a pot of water (2 liters of water) and boil for 15 minutes.
Chop onions and carrots into cubes, fry in oil until golden brown.
Enter in soup with mushrooms, add potatoes cut into cubes, salt and pepper.
Cook for 20-25 minutes until cooked, add vermicelli, stir and cook for 7-10 minutes.
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.

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

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

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

Soak dried chanterelles overnight in warm water.
Wash fresh chanterelles, clean and cut into pieces, do the same with dried mushrooms.
Onions, carrots and potatoes are peeled and chopped into cubes.
Pour vegetable oil into the multicooker bowl, add onions and carrots.
Set the “Frying” mode on the panel for 10 minutes. and roast with the lid open.
Add the mushrooms and, stirring the mass with a wooden spoon, fry in the “Frying” mode for another 20 minutes.
Add potato cubes to the multicooker bowl, pour in the amount of water you need for the soup.
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.

The meat is cut into large pieces and laid out in a pan where water is poured.
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.

Vegetables are peeled, cut: mushrooms into thin slices, onions and carrots into cubes, potatoes into cubes, greens are chopped with a knife.
Onions are fried in oil, then carrots are added, fried until golden brown.
The meat is cut into cubes and, together with the potatoes, is introduced into the broth.
It is boiled for 20 minutes, and in the meantime, mushrooms are fried until golden brown and then introduced to potatoes and meat.
The soup is boiled for 15 minutes, then the noodles and frying are introduced, mixed.
It is salted, peppered, all chopped greens are introduced and the fire is turned off.
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.

Mushrooms after cleaning, cut into cubes, put in boiling water with bay leaf and cook for 30 minutes.
Cut the potatoes into cubes, add to the broth with mushrooms and cook for 10 minutes.
Then add diced onions and carrots, continue to cook for 10 minutes.
Add vermicelli, boil for 5 minutes. and turn off the fire.
Take out the bay leaf, add black and allspice peas.
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.

Boil water in a saucepan, add well-washed rice, cook until tender, stirring constantly, not letting it stick to the bottom.
Fry the diced onion in oil, then the carrots and garlic.
Add chopped mushrooms, fry for 10 minutes. and put into Fig.
Bring to a boil and add the beaten egg with salt in a thin stream, stirring constantly.
Let the soup boil, turn off the heat and add chopped green onions.
Let stand for a while, then pour into portioned pots with a lid and serve.

Fresh chanterelle mushroom soup is the taste of my childhood. The only first dish that I ate with great pleasure, it seemed divinely delicious to me.

Now I have grown, but the soup has remained a favorite. At every opportunity, I do not miss the opportunity to cook it for myself and my family.

I haven't met anyone who doesn't like him.

Many are surprised and ask: “Do they cook chanterelle soup?” Without a doubt, I will answer: they cook! And even served in restaurants and expensive cafes. I offer you not a restaurant recipe, but a simple homemade recipe from available products and elementary ingredients.

Chanterelle mushroom soup recipe

Everything is very simple and clear.

Ingredients:

Chanterelles - 100 g;
Water - 1.5 liters;
Potatoes - 4-6 pcs.;
Onion - 1 pc.;
Carrot - 1 pc.;
Vegetable oil - 2 tbsp. false;
Salt - 1 teaspoon;
Bay leaf - 1 pc.

How much to cook chanterelles for soup

Before we start cooking the dish, we need to process the main ingredient - wild chanterelle mushrooms.

This is how they look after they were brought from the forest.

They are very fragile and tender, so carefully remove forest debris from them, remove the earth from the legs. Cut into several pieces, wash in water.

We send it to the pan, fill it with water, it is desirable to pour as much water as possible. Bring to a boil, remove from heat, discard in a sieve. Rinse in running water. We send it back to the fire, fill it with clean water and cook after boiling for 30-40 minutes. Do not forget to remove the resulting foam.

Drain in a colander and rinse with water.

That's all, chanterelle forest mushrooms are ready for further use.

They can be fried with onions or cream, sour cream, added to soup, frozen in the freezer for future use, and in winter you can enjoy various dishes from them.

How to cook chanterelle soup

A step-by-step recipe with a photo will help you visually remember the process, consider everything to the smallest detail.

Send boiled mushrooms to a frying pan heated with vegetable oil, fry for 5-8 minutes.

Finely chop the onion.

Grate carrots, fry vegetables and mushrooms until cooked, add vegetable oil if necessary.

Pour water into a saucepan and send peeled and cut into small cubes potatoes.

Ready fried vegetables with mushrooms are also sent to boil. Add salt, bay leaf and other spices.

Cook until potatoes are done. Remove from stove, add chopped herbs.

Serve with a slice of black bread, fresh vegetables.

Other recipes

As you understand, this is not the only way to make chanterelle soup. There are many recipes, here I will give a few of them, or rather ways to diversify our recipe.