Are there any tastier and more interesting mushrooms than chanterelles? They look very appetizing and have delicate taste and quite easy to prepare. Today we suggest preparing several at once different soups with these mushrooms 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 onion.

How long 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 a liter of water over them and let them cook. As soon as foam appears, it must be removed immediately so that the broth remains clear. Cook for about an hour and a half on the lowest heat, the ribs should simmer rather than boil;
2. Clean the mushrooms and sort them out. Wash them thoroughly under running water to remove all the sand;
3. Place the chanterelles in a deep bowl and pour boiling water over them. Leave for about fifteen minutes, then rinse them again;
4. Peel the washed potatoes and cut them into several pieces. The pieces should be quite large;
5. Remove the peel from the onion and cut it into half rings;
6. Wash and peel the carrots, then also cut them into half rings;
7. Finely chop the peeled garlic with a knife;
8. Remove the meat from the broth and let it cool. After this, 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. Cook the broth over the same low heat until the potatoes are completely cooked;
11. Add mushrooms; you don’t have to cut them. Cook for another fifteen minutes. Add spices and herbs to taste.

Frozen chanterelle soup

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

How long 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 olive oil;
• 3 potatoes;
• 20 g dill;
• 1 leek;
• 220 ml cream;
• 2000 ml water.

How long 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 this, the mushrooms should be boiled and boiled for about twenty-five minutes;
3. Peel the washed potatoes and cut them into small pieces;
4. Use only the white part of the leek, wash it and cut it into slices;
5. Coarsely grate the peeled carrots;
6. Using a slotted spoon, remove the mushrooms and add potatoes to their broth;
7. In a frying pan you need to melt the butter and pour in the olive oil, heat it up;
8. Fry leeks and carrots in oils, stirring occasionally;
9. After seven minutes, add mushrooms and stir;
10. If the mushrooms are very large, they can be chopped. Close the pan with a lid and simmer all the products for ten minutes;
11. Transfer the contents of the frying pan into the pan with the potatoes;
12. When the mixture boils slowly for seven minutes, you need to pour in the cream;
13. Close the lid and simmer on the lowest heat for another five minutes. Garnish with chopped herbs.

Mushroom cream soup

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

How long to cook – 40 minutes.

Calorie content per 100 g – 85 kcal.

1. Wash the mushrooms thoroughly and dry. Set aside small mushrooms, about 100 g. Cut the rest of the mass into smaller pieces;
2. Wash and chop the shallots;
3. Heat olive oil in a frying pan with thyme sprigs and peeled garlic. It is advisable to press the garlic a little with a knife first;
4. Place most of the mushrooms and onions into the pan, stir and fry for about six minutes;
5. Allow the mixture to cool, remove the branches and garlic;
6. Transfer the mixture into a blender bowl and puree it together with the porcini mushroom broth. Then return the puree back to the pan;
7. Fry the remaining whole mushrooms in a frying pan; they should turn golden brown. 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, stir and heat the mixture for three to four minutes. Serve in portions, garnished with whole fried chanterelles and a sprig of thyme.

Read how to cook incredible delicious pancakes with liver - recipe here.

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

Chanterelle soup puree

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

How long to cook – 45 minutes.

Calorie content per 100 g – 59 kcal.

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

The main rule in cooking chanterelles is to wash them well. These mushrooms contain quite a lot of sand 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 the 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 avoid unpleasant crunching on the teeth and remove the consistency of cream soup.

Chanterelles go well with other mushrooms, the aroma of which is more pronounced. So you can also puree porcini mushrooms, leaving beautiful chanterelles as decoration. Love all the recipes spices, so you can add sprigs of rosemary, basil, use Provencal herbs or oregano.

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

Cream should only be unsweetened. IN latest recipe They must be whipped into foam. You can replace cream with sour cream and milk equal proportions. At the same time, it is also necessary to beat until foamy; using a bowl is the easiest way. And it is advisable to add a little salt to the mixture.

To get the puree soup beautiful colour, you can add a little turmeric or a piece of pumpkin. It won't give a strong taste, but it will be beautiful. Orange color looks more appetizing. Another natural dye- paprika. Substitutes for saffron can give a dish not only aroma and a certain taste, but also a pleasant yellow color.

Making chanterelle soup is a low-cost endeavor 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. You can also serve them with various croutons or bruschettas - and then regular lunch will turn into a restaurant serving.

notefood.ru

Dried chanterelle soup

In winter, cook yourself some hot soup with dried chanterelles. The soup comes out thick and rich, the 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
• Potatoes 3 pieces
• Carrot 1 piece
• Leek 1 piece
• Cream 200 Milliliters
• Salt - To taste
• Black ground pepper- Taste
• Olive oil 2 tbsp. spoons
• Butter 30-40 grams
• Water 2 Liters
• Greens - To taste

Description of preparation:

I decided to give myself a meat-free day one day and made soup with dried chanterelles for lunch. The dish turned out to be extremely filling and tasty. I remembered summer, the forest and the heat. The soup was also well warmed. 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 wash the potatoes, cut into small cubes. 4. Peel and wash the leeks, or rather the white part, and the carrots. Grate the carrots on a coarse grater, cut the onion into slices. 5. Select boiled mushrooms from the broth (do not pour out the broth!). Add chopped potatoes to the hot mushroom broth. 6. Melt butter in a frying pan, add olive oil to it. Fry the leeks and carrots, stirring. After 5-7 minutes, add chanterelles to the onions and carrots (pre-cut large mushrooms into pieces). Close the lid and simmer for 10 minutes. 7. Then transfer everything from the frying pan into a saucepan with broth and potatoes. Simmer for 5-7 minutes. Then add cream. Set the heat to low and simmer, covered, for another 5 minutes. Dried chanterelle soup is ready! Before serving, garnish with chopped herbs. Bon appetit!

povar.ru

Soup with dried chanterelles

The mushrooms must first be soaked in cold water and left for about 30 minutes. Then drain the water and place them in a saucepan, into which we pour 2 liters of water and cook the chanterelles for about 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 heat and add potatoes, previously peeled and cut into cubes. When the broth with potatoes boils, add butter and cook until tender. By adding butter to the boiling broth, the soup will become more flavorful and the potatoes will taste creamy.

Preparing soup with chanterelle mushrooms is quite simple and quick. It turns out very aromatic and tasty if you fry the vegetables correctly. Peel and finely chop the carrots and onions; the 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 fried too much, you just need to lightly brown them, this way they will preserve everything useful material. Boiled chanterelles cut into pieces and place in a frying pan with the sautéed vegetables, simmer the vegetables and mushrooms for five to ten minutes.

Place sautéed vegetables and mushrooms in a saucepan with boiled potatoes. Stir and add salt to taste. Pour cream into the boiling soup, add pepper to taste, and taste for salt. As soon as the chanterelle soup has boiled, remove it from the heat and cover with a lid. The soup should rest for about 15 minutes and only after that can it be poured into plates. Add chopped greens to each plate. Bon appetit!

www.supergotovka.ru

Dried mushroom soup. The most delicious options

Mushroom soup made from dried mushrooms

– dried chanterelles – 50 g

– potatoes – 4 pcs.

– onion with carrots

Dried mushroom soup: recipe

– water – 2 liters

– different types mushrooms – 295 g

– onion and carrot

– potatoes – 5 pcs.

– a few laurel leaves

– butter and vegetable oil

Mushroom soup from dried mushrooms 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 spoons of butter

– laurel leaf – 2 pcs.

– large onion

– a pair of garlic cloves

– seasonings to taste

Step-by-step cooking recipes mushroom soup chanterelles with celery, rice and broccoli

2017-12-28 Rida Khasanova

Grade
recipe

2784

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

4 gr.

Carbohydrates

20 gr.

129 kcal.

Option 1: Chanterelle mushroom soup - classic recipe

Mushroom soup is part of not only Lenten or dietary table, but also a regular daily lunch. In addition to vegetables or cereals, meat is also added to the recipe of this soup if desired. This first course can also be a puree soup with milk, cream or cheese. The latter is added to the broth during cooking if processed cheese is selected. Or grated when serving, if cheese durum- “Parmesan”. This and some of the subtleties of preparing chanterelle soup will be discussed in the article’s recipes.

Ingredients:

• 100 g chanterelles;
• 1-2 potato tubers;
• 70 g carrots (one small);
• one onion;
• 2 tbsp. spoons of sunflower oil;
• two tbsp. l. tomato paste(or puree);
• 100 g millet;
• salt and spices to taste.

Step-by-step recipe for chanterelle mushroom soup

Wash and clean fresh chanterelles thoroughly. Chop the large ones and leave the small ones whole. Then rinse again in a cup of water. Boil and remove them from the first broth. Place in a soup pot. Fill in cold water and put on fire.

Peel and rinse vegetables for recipe. Cut the potatoes into cubes, and chop the onions and carrots. Leave the tuber in cold water for now. Saute the vegetables in sunflower oil in a frying pan.

Sort and rinse the millet, send it to the chanterelles along with the potatoes. Stir. Foam will appear, remove it - it spoils appearance And taste qualities soup.

Add sauté and tomato paste to the soup. Season with spices and salt to taste.

Cook the dish for about 25 minutes at a low simmer with the lid half closed.

The soup is cooked not only with fresh mushrooms, but with frozen or dried. It is recommended to first thaw and boil the former (if they were frozen without being boiled), and leave the latter in warm water until softness is restored. Pre-boiling makes it possible to get rid of the bitter taste that often haunts dishes with chanterelles.

Option 2: Quick recipe for chanterelle mushroom soup

IN quick option when cooking soup, use ready-made concentrated broth. It can be cooked in advance. In addition, the dish is prepared in a slow cooker. She controls the cooking process herself; the housewife only needs to throw food into it and start working.

Ingredients:

• 100 g chanterelle mushrooms;
• a bunch of basil greens;
• onion head;
• 320 g potatoes (2-3 pcs.);
• 1.5-2 liters of vegetable or chicken broth;
• salt to taste;
• sour cream (for serving).

How to quickly prepare chanterelle mushroom soup

Rinse fresh mushrooms thoroughly in a container with cold water; if there is sand or soil in the mushroom plates, it will all sink to the bottom. Remove the mushrooms and transfer to another water. Rinse again and then cut the mushrooms into thin slices. Pour water into a saucepan and quickly bring to a boil. Remove them from the heat and use a slotted spoon to transfer the mushrooms to the multicooker bowl. Pour in the previously prepared vegetable broth (or chicken).

Chop the peeled and washed potatoes and onion. Smaller onions are better. Add vegetables to mushrooms. Sprinkle the broth with salt and turn on the multicooker mode to cook for 60 minutes. If your unit has a multi-cook function, then set the time for 40-45 minutes. During this time, all products will have time to reach readiness.

Wash and dry the basil leaves, chop finely. When the soup is ready and it’s time to pour it into a plate, add herbs and a little sour cream. Serve the dish hot.

Chanterelles may not be the only mushrooms in the soup. It is recommended to add similar lamellar mushrooms - russula, champignons, milk mushrooms or others as desired.

Absolutely any spicy herbs can be used in the recipe; its choice depends on the preferences of the hostess and her guests.

Option 3: Mushroom soup with chanterelles and celery

Root celery is a godsend for those who lead healthy image life or observes low calorie diet. This root vegetable has a satisfying taste and has no calories at all - only 32 kcal per 100 g. Adding it to soup instead of potatoes (76 kcal per 100 g) or cereals saves those with curvy waists from gaining weight.

Ingredients:

• 150 g chanterelles;
• 150 g chicken pulp;
• head of celery (root);
• one tomato;
• a couple of allspice peas;
• Bay leaf;
• salt;
• olive oil (for serving).

How to cook

Swipe primary processing mushrooms (cleaning, washing) and cut them into pieces. Then place in a saucepan and cover with cold water. But not much, the liquid should only cover the pieces. When the mixture boils, place the mushrooms in a sieve. Pour fresh water into the pan and transfer the chanterelles.

After washing, finely chop the chicken flesh and add to the mushrooms. Boil the soup for high fire until the broth boils. Be sure to remove the foam. Add peppercorns and bay leaves.

Peel and rinse the celery root and tomato. Then cut the root into strips, pieces or cubes. Grind the tomato into puree.

Place the vegetables into the pan and stir. Cook the soup for about half an hour. Then remove the bay leaf and remove the pan from the stove.

Pour the chanterelle mushroom soup into a soup plate or bowl and drizzle olive oil. Serve the dish immediately.

When preparing soup, olive oil is not specifically subjected to heat treatment so that vitamins A and E of youth and beauty remain intact in it. If you have other vegetable oil at home (sesame, flaxseed or sunflower), use it to serve the soup.

Option 4: Chanterelle mushroom soup with milk and rice

You or your children will hardly dislike milk soup with chanterelles. Moreover, the finished version can be pureed with a submersible blender. This will create a delicate French puree soup.

Ingredients:

• 200 g fresh chanterelles;
• one shallot;
• two tbsp. l. butter;
• 200 ml milk (any fat content);
• tip of chili pepper;
• a handful of round rice;
• salt.

Step by step recipe

Be sure to sort out the chanterelles, clean them and rinse them. Then chop and boil for a couple of minutes. Drain the first broth. Transfer the mushrooms to a clean saucepan. Pour 1.5-2 liters of water and place on moderate heat.

Rinse the rice in cold water and throw it into the pan with the future soup. Stir.

Cut the onion into small cubes, or even into crumbs. Grind the tip hot pepper. Sauté both vegetables in butter until golden in color. Add the mixture to the soup and cook further.

Bring the milk to a boil and pour into the soup only after all other ingredients have become soft. Season with salt and remove the pan from the heat.

The hostess can add other vegetables to the soup recipe according to her taste. For example, pumpkin or even zucchini would be quite appropriate, Bell pepper or carrots. Replace milk with cheese if desired. Melted or any soft one will do. If you use hard cheese, grate it and sprinkle the soup in a plate. When using salted “Suguguni”, it is recommended not to add additional salt to the soup.

Option 5: Chanterelle mushroom soup - cream soup

Cream soup made from chanterelles, cabbage and cream has a delicate, truly creamy consistency. You won't be able to resist trying a plate of this amazing dish. And an ordinary lunch will seem like a holiday!

Ingredients:

• 8-10 pcs. chanterelles;
• 200 ml cream;
• 400 g broccoli or cauliflower;
• half a carrot;
• one onion;
• two tbsp. l. wheat flour;
• 1 teaspoon of tomato paste;
• 1-2 tbsp. l. sunflower oil;
• salt, seasonings.

How to cook

After washing, boil the chanterelles in water for a couple of minutes and drain. Then fill with fresh boiled water(1.5 liters) and start cooking the soup.

Peel and wash all vegetables for the recipe. Cut into pieces. Immediately transfer the cabbage to the broth with the mushrooms. Sauté the onions and carrots in oil, then add to the soup. Add tomato paste, salt and seasonings to taste. Stir and cook the soup for about another half hour.

Assemble the immersion blender and puree the mixture until all the food particles become a homogeneous mixture. Add cream and heat the soup for a few minutes. It's better not to boil. Immediately after this, serve the dish to the table.

In any of the recipes for more hearty taste you can add cereals or legumes, such as washed rice or millet, green or canned peas. Bon appetit!

Very Tasty dinner— chanterelle soup! Fragrant, natural - will delight all lovers of mushrooms and first courses.

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

• 2 liters of water;
• 500 grams of fresh chanterelles;
• 1 onion;
• 50 grams of butter;
• 3 medium sized potatoes;
• 50 grams of green onions;
• 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 cap. There should be no forest debris left behind. You can leave small mushrooms whole, chop the rest large pieces. During the cooking process they will decrease in size, so there is no need to be afraid that the mushrooms will be huge. Place the chopped 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 start with the potatoes and onions. Peel the onion, cut it as you like, fry it in two tablespoons of vegetable oil.

Peel and chop large cubes potato. 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 potatoes and onions into mushroom broth. Add salt and your favorite seasonings to taste, although in my humble opinion they are unnecessary here. Boil the potatoes for 15 minutes.

Rinse the dill and green onions under running cold water. Remove the dill from the stems and chop the greens.

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

Place a piece of butter in the pan. Mushrooms without adding butter do not have this delicious taste. If chanterelle soup is planned in Lenten version, just when frying the onions, add not 2, but 4 tablespoons of vegetable oil. Well, skip the sour cream.

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

Serve hot, topped with fresh sour cream.

You can also make 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 mushrooms sink to the bottom.

Recipe 2: soup with frozen chanterelles

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

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

First, the mushrooms need to be thawed and cut into small pieces. Place in a frying pan heated with vegetable oil.
Fry for a few minutes.

Meanwhile, grate the carrots and finely chop the onion.

When the mushrooms are slightly fried, add the prepared vegetables. If necessary, add more vegetable oil. Fry the mushrooms, onions and carrots until done.

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

Send it there fried mushrooms with vegetables. Add salt, now it’s the bay leaf’s turn.

Cook until the potatoes are ready.

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

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

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

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

Peel the chanterelles, rinse them, cut them into cubes, and add them to a pan of water. Cook over medium heat, covered, for 15 minutes.

If foam appears, remove with a spoon.

Young green onions cut, fry in butter (about 2 minutes).

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

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

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

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

Recipe 4: Homemade noodle soup with chanterelles

• chanterelle mushrooms - arbitrary quantity;
• potatoes - 3-4 pieces;
• small onions - 3-4 pcs;
• carrots - 1 piece;
• flour - a handful;
• bay leaf - 1-2 pcs;
• peppercorn mixture - to taste;
• vegetable oil - for frying;
• salt - to taste

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

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

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

Grate the carrots.

Now you need to fry them vegetable oil.

Until golden brown.

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

Then add the fried onions and carrots.

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

Place the noodles in the pan.

And cook until it is ready.

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

The soup turns out very tasty!

Recipe 5: mushroom soup with vegetables and chanterelles

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

Let's start with the most troublesome process - cleaning the mushrooms. Soak the baby foxes in a bowl of cold water to soak the moss and needles.

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

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

Add finely chopped mushrooms to the transparent onions, cover the pan with a lid, and simmer over moderate heat for 5-7 minutes. A lot of water will be released; there is no need to evaporate it, unlike when cooking fried mushrooms.

Peel the carrots, grate them on a coarse grater, and add them to the saucepan.

Then we add chicken bouillon. For vegetarian menu Replace chicken broth with vegetable broth or just add water.

I store chicken broth in containers in the freezer so I always have extra for soups and sauces.

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

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

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

By the way, if you grind mushroom soup with chanterelles in a blender, it will turn out thick and tasty Mushroom cream soup. However, it should be noted that for pureed soups, the cooking time needs to 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 fresh chanterelle soup, you will need the chanterelles themselves. They must be thoroughly peeled from the roots and soaked in water (maybe a little salted) for 20 minutes.

Then the mushrooms need to be washed thoroughly, changing the water several times, and cut into medium pieces (preferably cubes). But if the mushrooms are young and still small, then they don’t need to be cut at all.

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

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

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

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

We also add 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 a bay leaf.

Cook until done. Mushroom soup with chanterelles is ready.

We chop the green parsley and dill and also add it to the pan with the broth.

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

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

Recipe 7: soup with chanterelles, chicken and herbs

Chanterelle soup is the best thing to do 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 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 on a plate
• Salt, pepper to taste
• Black pepper peas 5 pcs
• Bay leaf 2 pieces

Let the chicken cook and make good broth, add salt and pepper.

Peel the onion and cut into half rings.

Peel the carrots and grate them 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.

Fry the chanterelles separately in a frying pan.

Peel the potatoes and cut them into cubes.

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

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

Sprinkle before serving big amount greens and add sour cream. The deliciousness is unreal:) Bon appetit.

Recipe 8: mushroom soup with vermicelli and chanterelles

There are a lot of recipes for mushroom soups and each housewife has her own special secrets for this dish. The easiest way to cook hearty lunch- This is to cook soup with mushrooms and noodles. From minimum quantity products you can cook great hearty dish for the whole family. Rich and aromatic soup It cooks 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 in water, but in meat or vegetable broth. However, even without adding meat, this soup will be very tasty and satisfying.

• Water - 2 l
• Chanterelle mushrooms – 150 gr
• Onion - 1 pc.
• Potatoes - 2-3 pcs.
• Vermicelli - 1-2 tbsp. l
• Vegetable oil - 1 tbsp. l (optional)
• Salt and spices - to taste
• Chopped greens - ½ tsp

Pour into a saucepan required amount water and put on medium heat. To make the broth more flavorful, 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 potatoes in hot water, bring to a boil, add salt and cook until tender for 15-20 minutes.

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

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

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

If you don't love much fatty foods, mushrooms and onions can not be fried, but added to the soup in fresh. Add carrots, onions and mushrooms to the potatoes, reduce heat and cook for another 10 minutes.

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

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

Ready vermicelli soup add finely chopped fresh, dried or frozen herbs with mushrooms. Allow the soup to absorb a little flavor and be ready to serve. Bon appetit!

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

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

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

Peel the carrots and cut into small strips.

Peel the onion and chop.

Peel the potatoes and cut into pieces.

Wash the mushrooms; cut them into small pieces.

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

Then add water to the fried ingredients.

Add celery and dried parsley, mix the products, cover and cook for 10 minutes.

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

Dried mushroom soup can be prepared from chanterelles, boletus mushrooms, etc. You can also add pickled or fresh champignons, which will give it a piquant taste.

Mushroom soup made from dried mushrooms

You will need:

Bay leaf
- dried chanterelles – 50 g
- potatoes – 4 pcs.
- onion with carrots
- peppercorns
- salt, sour cream
- greenfinch
- wheat flour
- butter

Preparation:

Wash the fungi, pour a glass of boiling water, leave for half an hour to let them brew. Pour water into the pan, put it on the fire, and start preparing the frying. Melt the butter, fry the chopped onion, grated carrots, add flour at the very end, fry for several minutes. Place the chanterelles, which have already swelled, into boiling water, add more more water, set to cook. After a quarter of an hour, throw in the diced potatoes. In 10 minutes. salt, sprinkle with pepper, add roast, laurel leaf and cook until full readiness potatoes. As soon as the dish is infused, serve it with sour cream and sprinkle with herbs.

Rate the recipe described.

Dried mushroom soup: recipe

Required Products:

Dried chanterelles – 30 g
- water – 2 liters
- different types of mushrooms – 295 g
- onion and carrot
- potatoes – 5 pcs.
- a few laurel leaves
- greenery
- pepper and salt
- sour cream – 245 g
- butter and vegetable oil

How to cook:

Cover the chanterelles with water and let stand for 20 minutes. Chop the onion, grate the carrots, fry them in one frying pan with vegetable oil and butter. Add sour cream at the end and continue to simmer for a few more minutes. Put the water on the fire, as soon as it boils, throw in the mushroom and potato pieces, add more water, let stand for about 15 minutes. Cut the salted or pickled mushrooms into pieces, put them in the soup, add the frying, pepper, spices, salt and herbs, leave some more for 3-4 minutes, and then turn off the heat.

What do you think?

Dried porcini mushroom soup.

Wash 190 g of dried porcini mushrooms and pour a glass of boiling water over them. 295 g fresh mushrooms chop into thin slices. Chop 3 onions and fry in oil until they turn golden. Add 50 g of butter, dried and fresh mushrooms, fry the total mass for 10 minutes. It is better to fry them in a saucepan so that you can immediately pour water into it. Add 3 tablespoons of wheat flour, fry for two minutes and pour in water, 1.5 liters of milk and a glass of cream one by one. Be sure to stir the mixture to get rid of lumps. You can stir the mixture with a whisk. Cover the container with a lid. As soon as the mixture boils, simmer for another 20 minutes.

Mushroom soup made from dried mushrooms recipe.

Grind 200 g of dried chanterelles into powder or flour. Chop celery root and one onion and fry in oil. Add boiled vegetables to the water, add mushroom flour, add spices, cook for exactly 15 minutes. Pour the soup into bowls, add half a chopped boiled egg, lemon drop and chopped greens.

Dried mushroom soup photo:

Recipe with cheese.

You will need:

Onion head
- dried mushrooms – 90 g
- potato
- vermicelli – 90 g
- carrot
- salt
- processed cheese – 1.5 tablespoons

Cooking steps:

Sort out the dry mushrooms and soak for an hour. Change the water several times during soaking. Cook the mushrooms for about 40 minutes, and then remove them with a slotted spoon and finely chop them. Salt the water in which they were boiled, add diced potatoes, cook for another 10 minutes. Fry chopped onion for several minutes, add the mushrooms, boil for 10 minutes with constant stirring. Add mushrooms and onions. Throw in the vermicelli and continue cooking until it's done. Add the processed cheese, stir until it dissolves completely, turn off the stove, cover with a lid, and let sit for 5 minutes.

Recipe with beans.

Ingredients:

Medium potato – 4 pcs.
- white beans - one glass
- parsley root – 2 pcs.
- a couple of large spoons of butter
- laurel leaf – 2 pcs.
- a glass of sour cream
- carrots – 2 pcs.
- large onion head
- a pair of garlic cloves
- celery
- 3 liters of water
- salt
- seasonings to taste

Cooking steps:

Soak the dry mushrooms and beans separately overnight, and cook until fully cooked in the morning. Chop the peeled potatoes into small pieces and fry them in sunflower oil until partially cooked. Place in a saucepan with boiling water, pour in the mushroom broth, add salt, and reduce the heat to low. Grate parsley root, celery and carrots, simmer hot frying pan, transfer to a cooking container. Add chopped garlic and continue cooking for about 15 minutes. Place half of the boiled beans in a blender, pour in a little liquid from the soup, a few pieces of potatoes, chop, place in shared dish. Chop the chopped onion, simmer in vegetable oil, combine with porcini mushrooms, and fry for another minute. Add a glass of sour cream, sprinkle with spices, boil for no more than a minute, remove the bay leaf. When serving, place two tablespoons of boiled beans in each plate, pour in the soup and add herbs.

Unusual taste has chanterelle soup, which can be quite successfully prepared at home. Compared to the popular and more accessible porcini mushrooms, chanterelles have small size, but they are more tender and tastier. We can say that these mushrooms have a fruity smell and floral taste. They are recommended to be served with wild boar meat, fish or pheasant. Their original taste should be combined with duck, beef and even venison. It is the mushroom soup made from chanterelles that will please not only adults, but also little gourmets.

Fresh chanterelles are perfect for making aromatic mushroom soup.

How to prepare delicious and aromatic soup?

To successfully prepare this dish, you can use brandy and a small amount of saffron You need to prepare: 6 cups of goose, chicken or duck broth, 2 chopped shallots, 6 tbsp. l. butter, half a cup heavy cream, 2 tbsp. l. flour, salt, 450 grams of mushrooms, 3 yolks, ¼ tsp. saffron

Veloute can be made from goose, but then the soup will be greasy.

First you need to prepare the veloute. The broth should be heated over low heat. In a separate pan, heat the butter. Then you need to pour the hot broth into this mass and cook for about 20 minutes over low heat.

While the velouté is preparing, you need to make a mushroom base for it. You need to chop the onion and chanterelles, and then simmer them over low heat. Be sure to add a pinch of salt to this mixture.

The onion should become transparent, and the liquid released from the mushrooms should completely evaporate.

Then the saffron should be added to the brandy and poured all this into the mushrooms. You need to cook this mixture until alcoholic drink will not evaporate. Separately, beat the yolks with cream and add to the mushrooms. Boil the soup for 10 minutes. Can ready dish Grind with a blender and garnish with herbs when serving.

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Making delicious chanterelle soup

In order to pamper your beloved relatives and friends with a delicious dish, you should pay attention to creamy chanterelle soup, which can be quite successfully prepared in any kitchen. For this you will need: 2 carrots, half a kilo of chanterelles, 2 cloves of garlic, 4 potatoes, 2.5 liters of water or chicken broth, 1 onion, salt, peppercorns, herbs, bay leaf and cloves.

Garlic is best added at the end of cooking, then it will give the soup a unique aroma.

Before preparing a delicious and original cream soup, you need to thoroughly rinse the mushrooms. After that, they are cut and boiled for 5 minutes, drained in a colander and drained. Then the slightly cooked chanterelles are placed in a pan and poured with chicken broth, which is added with salt and brought to a boil. Next, reduce the heat and, covering the pan with a lid, cook for 10 minutes, adding cloves, bay leaves and pepper.

Pre-peeled potatoes should be cut into not too large cubes. Chop the peeled onion and chop the carrots. If you have enough time, you can saute the carrots and onions in a separate frying pan on chicken fat or melted butter.

Then you need to add potatoes to the pan with the boiling chanterelles. Then pour in the sauté and boil for 2 minutes. The finished soup, which has cooled slightly, must be ground using a blender. After pouring the soup into bowls, sprinkle it with chopped herbs and garlic. You can season the cream soup with sour cream.

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How to prepare aromatic puree soup with mushrooms?

No less interesting is the recipe with which you can cook great dish. Original and tasty soup Chanterelle puree will conquer even the most sophisticated gourmets. For this dish you need to take: 2 tablespoons of flour, 500 grams of fresh chanterelles, salt, 3 tablespoons of butter, 1 glass of heavy cream, 2 eggs, 2 onions, 5 glasses of homemade milk.

Dried chanterelles must first be soaked in water for several hours.

Fresh mushrooms need to be carefully sorted, all debris removed, the lower part of the legs cut off, rinsed in water and passed through a meat grinder. Then you need to put main ingredient into a saucepan, add a tablespoon of butter and simmer over low heat for 45 minutes.

After this, you need to pour in a glass of purified water and bring to a boil. The onion must be peeled, cut into small cubes, placed in the bottom of a deep soup pan and fried in a small amount of butter. Then add flour stewed mushrooms and pour preheated milk over everything. Cook like this milk soup needed for 20 minutes.

Separately, you need to stir 2 yolks together with the cream. At the end of cooking, add salt to the soup and season it with the creamy egg mixture. Only after this can you pour the puree soup into plates and be sure to sprinkle with herbs.

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How to cook chicken soup with mushrooms?

Incredibly delicious chicken soup with chanterelles will delight you with its taste and unique aroma.

To prepare it you need to take: onion, 1 chicken soup set, 8 potatoes, 1 carrot, salt, 20 grams of butter, 100 grams of chanterelles.

First you need to cook chicken broth. Separately, peel the potatoes, cut them and place them in the boiling broth. Then we clean and three carrots, fry together with pre-cut onions until golden brown. It should be noted that this dish can be quite successfully prepared from frozen mushrooms, which need to be thoroughly fried. In the broth where the potatoes are boiled, you need to put fried onions and carrots, and then chanterelles. Chicken soup must be brought to a boil. After it has cooled a little, you need to add a small amount of chopped herbs.

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Cooking an unusual chanterelle soup

In a slow cooker you can quickly and easily prepare delicious mushroom soup.

Many housewives should know a simple recipe for making soup from dried chanterelles. After all, this is the dish that can decorate dinner table and bring a lot of pleasure to your loved ones.

To prepare it you need to take: 2 leeks, 3 handfuls of dried chanterelles, 150 grams of hard grated cheese, 2 tablespoons of vegetable oil, 4 medium-sized potatoes, dry spices, 1 carrot, herbs, 2 liters of water, 40 ml of sherry, 2 tablespoons of butter.

Need to soak for about 2 hours dried chanterelles in cold water and then boil them for 20 minutes. Then remove the chanterelles from the broth and place the potatoes and spices cut into small cubes into it. In a frying pan, sauté carrots cut into short strips and leeks cut into rings, using a small amount of butter and vegetable oil.

Then you should add the mushrooms and simmer them over low heat for 8 minutes. Only after the potatoes are almost cooked, add the sauteed sauce to the pan with the future soup and cook for another 10 minutes. You can pour very tasty mushroom soup into plates and pour pre-chopped greens and chopped hard cheese. It is allowed to add a small amount of milk cream to this dish. This soup should be served with a bitter alcoholic drink. For example, it could be Madeira, mountain ash or gin.

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How to make cheese soup with chanterelles?

If the carrots are fresh, it will be enough to simply wash them well.

Fragrant cheese soup with mushrooms is an incredibly satisfying and tasty dish. To prepare it successfully you can use various recipes. However, the most interesting thing is the French cheese soup. You need to take: 200 grams chicken fillet, 800 grams of potatoes, dill, 400 grams processed cheese, salt, 350 grams of champignons, 1 onion, pepper, 1 carrot, vegetable oil.

Chicken meat must be poured with 3 liters of water and boiled. The meat should be removed from the broth and cut into pieces. Peel the carrots, potatoes and onions and wash them thoroughly. Grate the carrots, cut the potatoes into cubes, and finely chop the onion. Cut the washed mushrooms in half.

The meat broth must be brought to a boil and the potatoes added to it. At this time, fry the onion in vegetable oil until transparent, add the carrots and fry the vegetables for 3 minutes. Then add champignons to this mixture. Fry them until all the liquid has evaporated.

Add champignons and pre-chopped meat to the boiling broth. Already ready soup need salt and pepper. And only after this can you season the dish with melted cheese and mix thoroughly so that the soup turns out without lumps. Immediately before serving, cheese soup with chanterelles should be sprinkled with dill. It is best to serve this dish with crackers or croutons.