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

Winter, the season has come to take out summer/autumn supplies from freezing, as well as canning and drying: vegetables from the garden, wild mushrooms collected in season, berries, herbs, legumes, and so on. Homemade supplies help me out a lot in cold weather: not only do there be a minimum of fresh local products on the shelves, but the prices are not low.

My family and I really like to cook different ones, we use all the mushrooms that are in our forest, not far from our house: chanterelles, boletus, aspen, white mushrooms, honey mushrooms, morels, even russula, which many do not recognize, are used. Wild mushrooms are always very aromatic, nutritious (contain a lot of protein) and, of course, tasty.

Ingredients:

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

How to make frozen chanterelle soup

Chanterelles for this dish can be used fresh or frozen. I took the mushrooms out of the freezer 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, the combination of chanterelles and porcini mushrooms is especially tasty.

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 fried mushrooms and vegetables there. 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.

Bon appetit!

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 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.

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.

1. Let the water boil, and in the meantime peel and wash the potatoes, cut into cubes.
2. Add to water and cook for 15 minutes. over medium heat.
3. Peel the onions and carrots, chop: onion into cubes, carrots on a coarse grater.
4. Wash, peel, cut the mushrooms into cubes, place in a frying pan with oil and fry for 15 minutes.
5. Add onions and carrots and continue frying for 10 minutes.
6. Add salt and pepper, add to potatoes and boil for 15 minutes. over low heat.
7. Pour in the cream, stir, let it boil and add chopped herbs to taste.
8. Turn off the heat, cover the pan with a lid and let the soup sit for 10 minutes.
9. 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.

1. Thaw the mushrooms by leaving them on the refrigerator shelf overnight.
2. Cut into cubes and place in a hot frying pan with vegetable oil, fry for 10 minutes.
3. Peel potatoes, carrots and onions, chop into cubes.
4. Place the potatoes and chopped parsley root into boiling water and boil for 15 minutes.
5. Add carrots and onions to the mushrooms and continue frying for another 10 minutes. over medium heat.
6. 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.
7. Boil for 10 minutes, add chopped herbs, canned peas, salt to taste, stir and let boil for 3 minutes.
8. Turn off the heat and let the soup simmer for 10 minutes. under a closed lid.
9. 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.

1. Thaw the chanterelles by placing them in a bowl and refrigerating them overnight.
2. Wash the meat, add 4 liters of water and let it boil. During boiling, skim off the foam from the surface.
3. Once fully cooked, remove the meat from the broth, let cool and cut into cubes.
4. After defrosting, boil the mushrooms for 10 minutes. in salted water.
5. Place them in the meat broth and boil again for 10 minutes, then add the meat.
6. Peel the onions and carrots, wash and cut into cubes.
7. Fry in oil until golden brown, add to the soup and add potatoes, peeled and cut into cubes.
8. Add salt, pepper and bay leaf, stir and cook until the potatoes are ready.
9. Turn off the stove, leaving the soup to steep for 10 minutes with the lid closed.
10. 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.

1. Soak the chanterelles overnight in warm water, then wash and cut into cubes.
2. Place in a saucepan with water (2 liters of water) and boil for 15 minutes.
3. Chop the onions and carrots into cubes, fry in oil until golden brown.
4. Add mushrooms to the soup, add potatoes cut into cubes, salt and pepper.
5. Cook until tender for 20-25 minutes, add vermicelli, stir and cook for 7-10 minutes.
6. 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.

1. Peel the mushrooms, rinse and boil for 20 minutes, constantly skimming the foam from the surface.
2. Place the chanterelles with a slotted spoon into a hot frying pan, and reserve the broth for soup.
3. Fry in vegetable oil until golden brown, add diced onion and garlic.
4. Add half the butter and continue frying for 10 minutes.
5. Melt the second part of the butter in a saucepan, add flour and fry until light brown.
6. Pour 400-500 ml of broth into the flour, stir and bring to a boil.
7. Add the onion and chanterelles, add salt, add nutmeg, stir and let it boil.
8. Using an immersion blender, puree the soup until it becomes a thick puree.
9. Pour in the cream, put the saucepan on the fire, bring to a boil, but do not boil.
10. 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.

1. The onion is peeled, cut into cubes and fried in oil until golden brown.
2. After preliminary cleaning, the mushrooms are cut into cubes and added to the onion.
3. The resulting mass is mixed and fried for 15 minutes. over medium heat.
4. Water is poured into an enamel pan and placed on fire.
5. After boiling, peeled and diced potatoes are sent into the water.
6. Bring to a boil, add mushrooms and onions, mix, and cook until the potatoes are ready.
7. The soup is poured into a blender bowl and blended to a puree consistency.
8. Pour it back into the pan and put it on the fire.
9. Add salt and spices, mix, pour in cream.
10. 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.

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

Chanterelle mushroom soup in a slow cooker: 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.

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

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

While the meat is cooking, we prepare other ingredients.

1. Vegetables are peeled and cut: mushrooms into thin slices, onions and carrots into cubes, potatoes into cubes, greens are chopped with a knife.
2. Onions are fried in oil, then carrots are added and fried until golden brown.
3. The meat is cut into cubes and added to the broth along with the potatoes.
4. Boil for 20 minutes, and in the meantime the mushrooms are fried until golden brown and then added to the potatoes and meat.
5. Boil the soup for 15 minutes, then add the noodles and fry, stir.
6. Salt, pepper, add all the chopped herbs and turn off the fire.
7. 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.

1. After cleaning, cut the mushrooms into cubes, place in boiling water with bay leaves and cook for 30 minutes.
2. Cut the potatoes into cubes, add to the broth with mushrooms and cook for 10 minutes.
3. Then add the diced onion and carrots and continue cooking for 10 minutes.
4. Add vermicelli, boil for 5 minutes. and turn off the fire.
5. Remove the bay leaf, add black and allspice peas.
6. 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.

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

To prepare 8 servings you will need:

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

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

Soup preparation steps

It will take you about 20 minutes to prepare the ingredients, and about 40 minutes for the preparation itself. Let's tell you more about how to make chanterelle soup.

First, place the mushrooms in a colander and rinse thoroughly. Immediately set aside a small amount of the most attractive looking chanterelles to use later for decoration when serving. Cut the rest into small pieces (you can leave small mushrooms whole). Place them in a pan of water and cook until they sink to the bottom. Don't forget to remove the foam periodically.

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

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

As for spices, a safe bet for chanterelle soup is a mixture of garlic and allspice. But you shouldn’t limit yourself to them. Of course, mushrooms themselves have a very rich taste and aroma, however, during cooking they can partially lose these qualities, therefore, properly selected spices will not be superfluous. You can add a little nutmeg, oregano, thyme or rosemary. Remember that you don’t need to overuse aromatic herbs when cooking. Season the soup with spices about 10 minutes before the end of cooking.

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

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

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

When cooking, you can experiment by replacing and adding ingredients. Beginning housewives can use recipes for chanterelle soup with photos; they will make the cooking process easier.

Mushroom pickers appreciate chanterelles

These mushrooms are quite easy to collect, as they are difficult to confuse with other mushrooms, due to their bright orange color and characteristic shape. They are almost never wormy or rotten. They are collected all summer and until mid-autumn. You can even make preparations for the winter by putting the mushrooms in the freezer to later please your loved ones using one of the recipes for frozen chanterelle soup.

These mushrooms contain large amounts of vitamins A and have cleansing and restorative properties. Therefore, chanterelles are used not only for preparing various dishes, but also in medicine.

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

Chanterelle mushroom soup - what could be tastier? Light, rich, aromatic, and so easy to prepare that any housewife can easily handle the recipe. If desired, the first dish can be supplemented with different ingredients, causing it to constantly change its taste and aroma.

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

Mushroom soup with chanterelles

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

Ingredients:

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

Diet soup option

First we deal with mushrooms - we sort out the chanterelles, cut off the rhizomes, and cut up the large ones. After this, rinse thoroughly, paying special attention to the area under the cap (the so-called “sponge”). Boil the product in salted water until completely cooked.

Peel the potatoes and cut them into large cubes, then transfer them to the mushrooms and cook until soft.

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

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

Mushroom barley soup with chanterelles

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

Products needed for cooking:

• 3 medium potato tubers;
• 150 grams of pearl barley;
• 200 grams of fresh chanterelles;
• onion and half a carrot;
• several bay leaves;
• salt;
• ground pepper as desired.

Cooking option

Pour 3 liters of water into the pan, heat it, then add the peeled, washed and chopped mushrooms. While they are cooking, prepare the frying. Cut the onion into half rings, grate the carrots, and then fry until the color of the vegetables slightly changes.

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

Cook the first dish for 15-20 minutes, then add some salt to the broth, throw in spices and bay leaves. After this, cook the chanterelle soup until the ingredients are completely cooked.

It would be a good idea to sprinkle the soup with fresh herbs and let it brew for at least an hour.

Soup with chanterelles and melted cheese

Ingredients:

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

Method of preparing the first course

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

Cut the potatoes into small cubes, put them in a saucepan, fill them with water and put them on the stove. As soon as the potatoes boil, add the roast to the broth and continue cooking the chanterelle mushroom soup over low heat.

Grate the processed cheese (to make this easier, you can put the cheese in the freezer for a few minutes). As soon as the potatoes become soft, carefully pour them into the broth and constantly stir the soup so that the cheese is completely dissolved and does not remain floating in lumps.

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

Creamy mushroom soup with chanterelles

Once you add cream to the mushroom soup broth, it immediately becomes tender and nutritious. You can complement the first dish with fresh herbs, fried garlic and croutons.

Products required for making soup:

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

How to make creamy soup

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

Peel the potatoes and cut into strips. Finely chop the onion and carrots. Peel the garlic and also chop it as finely as possible.

Wash the greens, lightly dry and chop.

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

Place butter in a frying pan, let it melt, then add vegetables and fry until soft. Transfer the roast into a saucepan and continue cooking the mushroom soup with chanterelles over low heat.

Place the mushrooms in the pan and simmer until the liquid has completely evaporated. After this, pour a little oil and fry for a few minutes until golden brown.

As soon as the potatoes are half soft, add the chanterelles to them. Fry the garlic quickly in oil (30 seconds), and then leave to cool.

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

Recipe for chanterelle mushroom pickle with vermicelli

To make a quick and nutritious soup, you can add vermicelli (spider web) to it.

Products required for cooking:

• 500 grams of chanterelles (you can take frozen ones);
• 4 potatoes;
• carrot;
• 3 medium onions;
• a pair of bay leaves;
• salt;
• 100 grams of vermicelli (you can make it yourself if you wish);
• any greens.

Cooking option

We clean the mushrooms and rinse them well. Place in a saucepan, add 2.5 liters of water and bring to a boil. At this time, cut the potatoes into cubes and peel the vegetables. Grate the carrots and finely chop the onion.

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

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