How to make chanterelle mushroom soup. Frozen chanterelle soup

Frozen chanterelle soup is a frequent guest on the dinner table. This mushroom soup doesn't take long to prepare. Frozen chanterelles cook quickly enough without losing their aroma and color.

Soups with frozen chanterelles can be cooked in vegetable, chicken or meat broth. A wonderful taste is obtained by adding cream, milk or processed cheese.

To make the soup more nutritious, add noodles or vermicelli, pearl barley or rice. Puree soups have a special and unique taste.

Fresh herbs, seasonings and bay leaves help highlight the aroma of mushrooms.

To improve the taste and appearance, add sour cream to the soup and garnish with a slice of lemon.

Before freezing, chanterelles must be boiled until tender. If you haven't done this, cook the mushrooms for at least 40 minutes after defrosting.

How to make frozen chanterelle soup - 16 varieties

Filling your home with the aromas of summer is very simple: prepare soup with frozen bright and elegant chanterelles. It turns out to be a real summer soup! Your family will be absolutely delighted!

Ingredients:

frozen chanterelles - 300 g
onion - 1 pc.
carrots - 1 pc.
potatoes - 2 pcs.
butter - 30 g
black peppercorns
dill
bay leaf
salt.

Preparation:

Thaw the chanterelles. Finely chop the onion, grate the carrots and fry in oil with the addition of thawed mushrooms.

Place the fried mushrooms into a pan of boiling water and add the chopped potatoes. Add spices. Cook until the potatoes are ready.

Serve with sour cream and chopped dill.

This mushroom soup has an absolutely mind-blowing taste. Be sure to prepare!

Ingredients:

frozen chanterelles - 300 g
onion - 1 pc.
potatoes - 3 pcs.
processed liquid cheese - 2 tbsp. l.
ground black pepper
butter - 30 g
greenery
salt.

Preparation:

Thaw the mushrooms and place them in boiling water. Add some salt. After 15 minutes, add the diced potatoes.

Chop the onion and carrots and fry in butter. When the potatoes are ready, add the fried potatoes and cheese to the soup. Stir and bring to a boil.

Let the soup brew and serve.

Pamper your family with a hearty, aromatic and delicious soup. Even children will be delighted with this first dish!

Ingredients:

frozen chanterelles - 300 g
shallots - 40 g
cream -70 ml
garlic - 3 cloves
olive oil - 50 g
thyme
parsley
pepper
salt.

Preparation:

Thaw the chanterelles and fry in olive oil until cooked. Pour in the cream, add chopped garlic, shallots and simmer for a few more minutes.

Grind the soup in a blender. Add chopped parsley and dill. Garnish with thyme.

This simple chanterelle soup has a great aroma and excellent taste. Maximum pleasure and minimal cooking time - the dream of any housewife.

Ingredients:

frozen chanterelles - 500 g
potatoes - 4 pcs.
onion - 2 pcs.
carrots - 1 pc.
frying oil
pepper
salt.

Preparation:

Chop the onion and carrots. Thaw the mushrooms.

Fry the onion with the addition of carrots and mushrooms. Place the roast into boiling water.

Cut the potatoes into pieces and place in a saucepan. Salt and add spices.

Cook until the potatoes are ready. Serve with sour cream.

The delicate taste of this soup will pleasantly surprise absolutely everyone: both adults and children.

Ingredients:

frozen chanterelles - 200 g
onion - 1 pc.
potatoes - 3 pcs.
cream - 100 ml
butter
black pepper
parsley
pepper
salt.

Preparation:

Chop the onion. Grate one potato. Cut the remaining potatoes into cubes.

Fry the mushrooms in oil with the addition of onions and grated potatoes.

Add potato cubes to a pot of boiling water and cook until tender. Place the roasted mushrooms in a saucepan and simmer for a few minutes. Pour in the cream. Salt and add pepper.

Pour into plates and garnish with herbs.

Chili peppers give the soup a spicy, spicy taste. And the delicate aroma of chanterelles will win the hearts of all those present.

Ingredients:

frozen chanterelles - 300 g
potatoes - 1 pc.
onion - 1 pc.
carrots - 1 pc.
frying oil
chili pepper - 1 pc.
chicken bouillon
processed cheese - 200 g
pepper
salt.

Preparation:

Cut onions, carrots, potatoes and mushrooms into cubes. Fry the onion in oil with the gradual addition of carrots, mushrooms and potatoes.

Pour boiling broth over all ingredients and cook until potatoes are done.

Add melted cheese and finely chopped chili pepper. Bring to a boil and remove from heat.

A nutritious creamy soup made from frozen chanterelles with the addition of shrimp can surprise even gourmets. Be sure to prepare it.

Ingredients:

frozen chanterelles -700 g
potatoes - 500 g
onion - 1 pc.
carrots - 1 pc.
shrimp - 300 g
spices
salt.

Preparation:

Chop the onion, place in a slow cooker and fry with the addition of chopped carrots in the “Baking” mode.

Add thawed chanterelles and sliced potatoes to the onion. Salt and add spices to taste. Cook in the “Stew” mode for one hour.

Beat all ingredients with a blender. Keep in the “Baking” mode for five minutes.

Boil the shrimp and add to the prepared puree soup.

If you buy frozen mushrooms in a store, make sure they are stored correctly: there should be no snow or water in the package.

Tasty, inexpensive and satisfying. What else do you need for a good family dinner?

Ingredients:

frozen chanterelles - 450 g
potatoes - 750 g
leek - 1 pc.
rice - 3 tbsp. l.
vegetable broth
vegetable oil
parsley
dill
pepper
salt.

Preparation:

Thaw the chanterelles. Cut the leek lengthwise and slice thinly. Pour oil into a saucepan and fry the leek.

Cut the potatoes into cubes and place in a saucepan. Pour in the broth. Add chanterelles and washed rice.

Add salt and season with spices. Cook until potatoes and rice are done.

Serve with black bread croutons.

The soup according to this recipe is rich, juicy, aromatic and very satisfying.

Ingredients:

frozen chanterelles - 400 g
chicken fillet - 300 g
onion - 1 pc.
potatoes - 4 pcs.
butter - 50 g
pepper
salt.

Preparation:

Thaw the chanterelles. Cut the chicken fillet and potatoes into pieces, chop the onion.

Salt the chicken fillet and fry. Place in a saucepan of boiling water.

Fry the onions and mushrooms and add them to the chicken. Add potatoes to soup and cook until tender.

Pepper and salt to taste.

Smoked sausage gives the soup a spicy taste. Beans make the soup hearty, and mushrooms fill the dish with a unique aroma.

Ingredients:

frozen chanterelles - 200 g
onion - 1 pc.
carrots - 1 pc.
boiled white beans - 100 g
smoked sausage - 100 g
olive oil
tomato sauce
chicken bouillon
black pepper
parsley
garlic
pepper
salt.

Preparation:

Thaw the mushrooms. Chop the onion and garlic and fry in oil with the gradual addition of mushrooms.

Add chicken broth and tomato sauce. Boil a little and add the beans.

Cook until tender and add chopped herbs to the soup.

The soup will have an unusual taste when you add turnips. Try it, it's very tasty!

Ingredients:

frozen chanterelles - 400 g
turnip - 2 pcs.
carrots - 1 pc.
potatoes - 3 pcs.
dill
green onion
onion - 1 onion
mustard - 0.5 tsp.
black peppercorns
vegetable oil
salt.

Preparation:

Thaw the mushrooms.

Prepare vegetables: cut turnips and potatoes into slices, carrots into slices, onions into cubes.

Place chanterelles and potatoes in a saucepan of boiling water. Cook for 10 minutes.

Fry the onions with carrots and turnips and put the frying in a saucepan and cook until the potatoes are ready.

Add salt, pepper and mustard. Serve with chopped dill.

Housewives will like this aromatic soup, as it will not take much of their time: the soup is prepared in one pan. There are no complications, and the taste of the soup is simply amazing!

Ingredients:

frozen chanterelles - 300g
cauliflower - 1 small head
bacon - 200g
onion - 1 pc.
ground black pepper
vegetable oil
salt.

Preparation:

Thaw the chanterelles. Separate cauliflower into florets. Fry thinly sliced bacon with chopped onion in oil in a saucepan. Add mushrooms. Add some salt and pepper. Pour in the broth and cook for 10 minutes.

Add the cauliflower to the soup and cook for another 10 minutes.

Serve hot.

Oh, what a flavor this soup has! You will not regret if you cook soup according to this recipe for lunch.

Ingredients:

frozen chanterelles - 400 g
smoked ribs - 200 g
smoked meat - 200 g
onions - 1 pc.
carrots - 2 pcs.
pearl barley - 100 g
black pepper
vegetable oil
salt.

Preparation:

Fill the pearl barley with water to swell. Thaw the chanterelles.

In a cast iron fry finely chopped onion with grated carrots. Add smoked ribs and smoked meat, cut into pieces.

Place mushrooms and pearl barley into the pan. Pour in broth. Salt and add spices.

Cook until all ingredients are fully cooked.

This soup can be stewed in the oven in pots. It turns out very tasty!

This soup has a special taste! And all this thanks to pumpkin and additional spices.

Ingredients:

frozen chanterelles - 450 g
pumpkin - 150 g
onion - 1 pc.
garlic - 3 cloves
butter
dried ginger
dried cumin
ground black pepper
cinnamon
allspice
Cayenne pepper
gin - 2 tsp.
cream - 120 g
dry white wine -120ml
salt.

Preparation:

Thaw the mushrooms. Cut the pumpkin, garlic and onion into pieces.

Fry the onion in oil with the addition of garlic, mushrooms and pumpkin.

Place the roast in a pan of boiling water. Pour in gin and white wine. Cook for 10 minutes. Pour in the cream and add all the spices.

This simple, mild-tasting soup is a great option for lunch.

Ingredients:

frozen chanterelles - 300 g
chicken leg - 1 pc.
onions and carrots - 1 pc.
potatoes - 2 pcs.
egg - 1 pc.
sour cream - 200 gr
greenery
pepper.

Preparation:

Boil the leg and separate the meat from the bone. Fry the onion with the addition of defrosted mushrooms.

Knead a stiff dough from eggs and flour. Roll out and cut the noodles.

Place chopped potatoes and grated carrots into the boiling broth. Cook for 10 minutes.

Add mushrooms with onions and noodles to the soup. Add salt and cook until the potatoes are ready. Pour in sour cream.

Serve with chopped herbs.

This soup is for real gourmets. Treat your loved ones to a real restaurant dish.

Ingredients:

frozen chanterelles - 400 g
bacon - 100 g
onion - 2 pcs.
without yeast puff pastry - 300 g
egg - 1 pc.
celery - 2 stalks
garlic - 2 cloves
cognac - 60 ml
white wine - 200 ml
heavy cream - 300 ml
ground white pepper

Commercially valuable chanterelles are loved because they are almost never wormy. Thanks to this, these red mushrooms can be consumed in any form: fresh, dried, pickled, salted, and sometimes even raw. The first of them can be cooked with the addition of any of the listed preparations. But if you can use fresh ones, it’s worth making soup with them at least once.

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

Soaking and defrosting

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

Features of cooking chanterelles

There are no special features - fresh ones are cooked quickly and are added to the pan after all the vegetables, 15 minutes before the end of cooking. You can use any broth: meat, chicken, vegetable. Boil in water to get a subtle mushroom flavor. The same vegetables that go into any soup are added: potatoes, carrots, onions, garlic. Can be supplemented with: bell peppers, zucchini, tomatoes.

Five fastest recipes for chanterelle soup:

Dry ones are placed in a pan with water or broth first. Each recipe will have its own description of the steps and stages of cooking - you just need to follow them.

Seasonings and spices

To emphasize the mushroom taste, the following spices are added to the dish:

lavrushka
allspice
ground black pepper
garlic
parsley

For a beautiful golden hue, add chanterelles fried with onions to the broth
It is better to prepare puree soup from overgrown mushrooms, and put the uniform and beautiful ones into regular

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

I wholeheartedly recommend that you prepare this delicious chanterelle mushroom soup, which has an amazing taste and aroma of wild mushrooms! In addition, this soup made from fresh chanterelles is also low in calories and you will definitely want to cook it many 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 (corns), 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. Let's wash all the vegetables and herbs.

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

Place the chanterelle mushrooms in a saucepan. Fill with bottled water. Let's add some salt. Let's set our future soup with chanterelles to cook.

Peel the carrots with a vegetable peeler and cut into cubes. Peel the onion and finely chop it.

We will saute the chopped vegetables over medium heat in a frying pan with high sides, into which vegetable oil has been poured in advance.

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

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

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

Closer to the end of the culinary process of preparing soup with chanterelles, add peppercorns and a chopped quarter of a chili pepper.

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

Step 1: prepare the ingredients.

First, using a sharp kitchen knife, peel all the vegetables specified in the recipe and, one by one, thoroughly rinse them along with fresh herbs, as well as chanterelles under streams of cold running water. Then we dry these products with paper kitchen towels, place them one by one on a cutting board and continue preparing. Cut the potatoes into small slices or pieces ranging in size from 2 to 2.5 centimeters, place them in a bowl of cold water and leave them there until used so that they do not darken.

We chop the carrots into rings, half rings or strips, and the 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 onions.

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

Step 2: cook chanterelle soup.

Place 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, add the onion into it and saute 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.

Fill everything with the required amount of meat broth and bring it to a boil.

As soon as the liquid begins to bubble, using a slotted spoon, remove the gray-white foam from its surface - coagulated protein. Add salt to taste to the broth and cook the vegetables with chanterelles 17–20 minutes. After this time, we check the food with a table fork for softness; if its tines enter smoothly, without pressure, they are ready. Season the first hot dish with dried dill, parsley, ground black pepper and cook over moderate heat for another 2–3 minutes under a closed lid. Next, turn off the stove and let the soup brew 7–10 minutes, using a ladle, pour it in portions into plates, sprinkle each with fresh herbs and serve.

Step 3: serve chanterelle soup.

After cooking, the chanterelle soup is infused a little, then distributed in portions into deep plates, each seasoned with fresh finely chopped dill and parsley and served hot at the dinner table as the first main course. Along with this aromatic dish, you can put 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 chanterelles have large pores, into which sand and other debris very often get caught. After this, they are sometimes soaked in boiling water or hot milk for 15–20 minutes to make them softer. Then rinse again, chop if desired and use for its intended purpose;

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

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

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

In the same way, you can make soup from any other edible mushrooms, but do not forget that some types need to be prepared more carefully, for example, by peeling the top layer of skin or pre-boiling or soaking;

The spices indicated in the recipe are quite neutral and ideally highlight the taste of the finished soup, but they are not essential; you can use any other herbs and spices that are used to season mushroom dishes.

First courses in every Russian family are the main attribute on the dinner table. Many people prefer mushroom soups, including cream soup or cream soup. Chanterelle soups are especially valued, as they are rich in beneficial vitamins and minerals, having a beneficial effect on the human body.

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

How to properly prepare chanterelle soup so that it turns out tasty and nutritious for the whole family? A simple recipe for mushroom soup will help every housewife have the opportunity to prepare a hearty and healthy dish.

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

We offer you to see how to prepare chanterelle soup step by step according to a recipe with photos.

Pour water into a saucepan, let it boil, add 1 tsp. salt and bay leaf.

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

Remove and discard the bay leaf, add the potatoes and cook for 15 minutes. over medium heat.

After pre-cleaning, wash the mushrooms, cut into pieces and place in a hot frying pan with vegetable oil.

Fry until golden brown, add diced onion and continue frying for 10 minutes.

Place the mushrooms and onions in the pan with the potatoes and simmer for 10 minutes.

Recipe for chanterelle soup with cream

Fragrant, hearty and tasty 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 step by step. All you have to do is follow the appropriate recipe.

Let the water boil, and in the meantime peel and wash the potatoes, cut into cubes.
Add to water and cook for 15 minutes. over medium heat.
Peel the onions and carrots, chop: onion into cubes, carrots on a coarse grater.
Wash, peel, cut the mushrooms into cubes, place in a frying pan with oil and fry for 15 minutes.
Add onions and carrots and continue frying for 10 minutes.
Add salt and pepper, add to potatoes and boil for 15 minutes. over low heat.
Pour in the cream, stir, let it boil and add chopped herbs to taste.
Turn off the heat, cover the pan with a lid and let the soup sit for 10 minutes.
When serving, pour several pieces of crackers into each serving plate.

Mushroom soup from frozen chanterelles with barley: recipe with photos

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

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

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

Thaw the mushrooms by leaving them on the refrigerator shelf overnight.
Cut into cubes and place in a hot frying pan with vegetable oil, fry for 10 minutes.
Peel potatoes, carrots and onions, chop into cubes.
Place the 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. over medium heat.
Add mushrooms with onions and carrots, pearl barley to the potatoes, boil for 15 minutes. and add all the spices: salt, peppercorns and diced garlic.
Boil for 10 minutes, add chopped herbs, canned peas, salt to taste, stir and let boil for 3 minutes.
Turn off the heat and let the soup simmer for 10 minutes. under a closed lid.
When serving, place 1 tbsp in each deep plate. l. sour cream.

Frozen chanterelle soup with meat

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

500 g each 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.

Thaw the chanterelles by placing them in a bowl and refrigerating them overnight.
Wash the meat, add 4 liters of water and let it boil. During boiling, skim off 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.
Place them in the meat broth and boil again for 10 minutes, then add the meat.
Peel the onions and carrots, wash and cut into cubes.
Fry in oil until golden brown, add to the soup and add potatoes, peeled and cut into cubes.
Add salt, pepper and bay leaf, stir and cook until the potatoes are ready.
Turn off the stove, leaving the soup to steep for 10 minutes with the lid closed.
Remove the bay leaf and add chopped herbs.

Dried chanterelle soup with vermicelli: recipe with photo

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

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

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

Soak the chanterelles overnight in warm water, then wash and cut into cubes.
Place in a saucepan with water (2 liters of water) and boil for 15 minutes.
Chop the onions and carrots into cubes, fry in oil until golden brown.
Add mushrooms to the soup, add potatoes cut into cubes, salt and pepper.
Cook until tender for 20-25 minutes, add vermicelli, stir and cook for 7-10 minutes.
Let it brew for a few minutes and serve, pouring into portioned plates.

A simple recipe for making creamy chanterelle soup with cream

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

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

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

Peel the mushrooms, rinse and boil for 20 minutes, constantly skimming the foam from the surface.
Place the chanterelles with a slotted spoon into a hot frying pan, and reserve the broth for 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, stir and bring to a boil.
Add the onion and chanterelles, add salt, add nutmeg, stir and let it boil.
Using an immersion blender, puree the soup until it becomes a thick puree.
Pour in the cream, put the saucepan on the fire, bring to a boil, but do not boil.
Serve the cream soup only hot, garnished with small sprigs of green parsley.

Chanterelle soup with potatoes and cream: recipe with photo

Creamy chanterelle soup with a delicate texture and creamy taste - there is nothing more appetizing and more aromatic. You can garnish the soup with whole fried mushrooms or black bread croutons.

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

We make chanterelle soup according to the recipe with photo. By sticking to it, you can prepare an amazingly tasty dish.

The onion is peeled, cut into cubes and fried in oil until golden brown.
After preliminary cleaning, the mushrooms are cut into cubes and added to the onion.
The resulting mass is mixed and fried for 15 minutes. over medium heat.
Water is poured into an enamel pan and placed on fire.
After boiling, peeled and diced potatoes are sent into the water.
Bring to a boil, add mushrooms and onions, mix, and cook until the potatoes are ready.
The soup is poured into a blender bowl and blended to a puree consistency.
Pour it back into the pan and put it on the fire.
Add salt and spices, mix, pour in cream.
The puree soup is brought to a boil and immediately removed from the stove.

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

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

Chanterelle soup with melted cheese is an excellent option for a tender and flavorful dish for the whole family. It should only be consumed hot with chopped dill or parsley.

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

The recipe for chanterelle soup with cheese is described below step by step.

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.
Add mushrooms, fry until golden brown and add chopped onions.
Add the roast to the soup, stir and add 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: step-by-step recipe

Chanterelle mushroom soup cooked in a slow cooker is in no way inferior to a dish prepared on the stove. And if you have such an assistant in your kitchen, don’t 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 tbsp. l. chopped greens (any kind) with a knife.

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

Soak the dried chanterelles in warm water overnight.
Wash, peel and cut fresh chanterelles into pieces; do the same with dried mushrooms.
Peel onions, carrots and potatoes and chop into cubes.
Pour vegetable oil into the multicooker bowl, add onions and carrots.
Set the panel to “Fry” mode for 10 minutes. and fry with the lid open.
Add the mushrooms and, stirring the mass with a wooden spoon, fry in the “Fry” mode for another 20 minutes.
Add potato cubes to the multicooker bowl, pour in the amount of water required 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, stir.

Chanterelle soup with chicken and noodles

Chanterelle soup with chicken is an excellent dish 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 each;
500 g chanterelles;
5 potatoes;
50 g noodles;
10 g each of green onions, dill and parsley;
Vegetable oil;
Salt and ground black pepper - to taste.

The meat is cut into large pieces and placed in a pan filled with water.
Place on the fire and cook until done, regularly removing the foam from the surface.

While the meat is cooking, we prepare other ingredients.

Vegetables are peeled and 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 and fried until golden brown.
The meat is cut into cubes and added to the broth along with the potatoes.
Boil for 20 minutes, and in the meantime the mushrooms are fried until golden brown and then added to the potatoes and meat.
Boil the soup for 15 minutes, then add the noodles and fry, stir.
Salt, pepper, add all the chopped herbs and turn off the fire.
The soup is given time to brew, about 10 minutes, after which it can be poured into portioned plates.

Recipe for fresh chanterelle soup with vermicelli

How to prepare chanterelle soup so that even gourmets will be amazed by its taste? Any novice housewife can handle 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 piece each carrots and onions;
3 liters of water;
100 g vermicelli (spider web);
3 peas each of black and allspice;
2 pcs. bay leaf;
A bunch of any greenery;
Salt - to taste.

When following a recipe for making fresh chanterelle soup, you don’t have to worry about something going wrong.

After cleaning, cut the mushrooms into cubes, place in boiling water with bay leaves and cook for 30 minutes.
Cut the potatoes into cubes, add to the broth with mushrooms and cook for 10 minutes.
Then add the diced onion and carrots and continue cooking for 10 minutes.
Add vermicelli, boil for 5 minutes. and turn off the fire.
Remove the bay leaf, add black and allspice peas.
Leave for 10 minutes for the soup to steep, and when serving, add chopped herbs to each serving plate.

Pickled chanterelle soup with egg

It turns out that you can make soup not only from dried, frozen or fresh mushrooms. We offer a step-by-step recipe with photos of preparing chanterelle mushroom soup. Your family will be surprised how tasty and aromatic such a dish can turn out.

300 g pickled chanterelles;
2 tbsp. l. rice;
1 PC. onions;
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 allowing it to stick to the bottom.
Fry the diced onion in oil, then the carrots and garlic.