Chanterelle is a mushroom that has a memorable appearance. It is easily distinguished from other forest products by its unusual shape and bright color, which can be yellow or orange. In addition to its original appearance, chanterelle is famous for its excellent taste and ease of preparation. You can make many dishes from it - appetizers, salads, various main courses and chanterelle mushroom soups.

Freshly picked mushrooms are not stored for long - usually no more than 30-36 hours. Therefore, it is best to start processing and preparing them immediately after collection. If you are lucky enough to collect so many chanterelles that you cannot eat at once, prepare them for the winter. To do this, they can be salted, pickled, dried or frozen. Moreover, the latter method will allow you to preserve the largest amount of useful substances contained in mushrooms. Plus, freezing chanterelles is very easy. They need to be boiled in salted water for 5-10 minutes, remove excess liquid and place in the freezer.

In this form, mushrooms can be stored for several months. And all this time they will delight you with delicious aromatic dishes. You can make a stew or roast from them, various hot snacks, as well as soup with frozen chanterelles. His recipe is described below.

Ingredients

• Water or broth (vegetable, chicken, mushroom) – 3 l;
• Frozen chanterelles – 300-400 g;
• Potatoes – 500 g;
• Onion – 1 pc.;
• Medium carrots – 1 pc.;
• Butter – 15 g;
• Flour – 1 tbsp;
• Green onions or other greens to taste;
• Any cereal or vermicelli - optional.

Preparation

Peel the potatoes, wash them and cut them into cubes.

Place it in the pan in which we will cook the soup. Place the chanterelles there (it is not necessary to defrost them, you can put them straight from the freezer). Pour water or broth over the potatoes and mushrooms and put them on the stove to cook. You can add laurel and peppercorns (black, allspice).

Peel the carrots and grate them on a coarse grater (or cut them into thin strips).

Peel the onion and cut into cubes.

Lightly fry the prepared carrots in a frying pan (until soft).

In a separate frying pan, melt a piece of butter.

Fry the onion on it until soft, add a spoonful of flour to it and mix well so that no lumps form.

Add fried carrots to the pan with mushrooms and potatoes . If you want to add cereal to the future soup, then add it at this stage - along with carrots.

Add onion fried with flour there. Season the soup to taste. For this we use salt and pepper, as well as any seasonings you like. If you add vermicelli to the soup, add it along with the onion.

In a few minutes the soup will be ready. Add chopped herbs to it, cover the pan with a lid and remove it from the heat. Let the dish sit like this for about 10 minutes. During this time, the aromas of all the ingredients will combine with each other, making the chanterelle mushroom soup even tastier.

Serve the finished soup hot. If desired, season it with sour cream or cream already in the plate.

Adviсe:

• You can put whole chanterelles in the soup or pre-cut them.
• To prevent them from losing their beautiful color, add a little citric acid or lemon juice to the water. These components will prevent the mushroom from darkening.
• For greater satiety, you can add boiled chicken or other poultry meat, separated from the bones, to the pan with the first course. And the broth left over from cooking it is suitable for making the soup itself.
• To make the dish tastier, first defrost the chanterelles and fry them in butter along with a clove of garlic. It can be slightly crushed with the flat side of a knife and removed after frying. You can also grind it using a press, fry it together with the chanterelles and put it all together in a saucepan. Then you will feel not only the aroma, but also the taste of garlic.
• Using the same recipe, you can cook soup not only with chanterelles, but also with any other mushrooms, as well as a mixture of them.

What other soup can be made from chanterelles?

Above it was described how to cook soup from frozen chanterelles. But this, of course, is not the only way to prepare a first course with these mushrooms. It's very easy to make soup from fresh chanterelles. To do this you will need all the same ingredients as in the previous recipe. The only difference in cooking will be that the mushrooms need to be placed in the pan first and cooked until they settle to the bottom of the pan. It is also important not to forget to skim the foam periodically, otherwise the soup will turn out cloudy and will taste bitter. After the chanterelles have sunk, add potatoes to them and continue cooking according to the previous recipe.

The soup is prepared in a similar way with dried chanterelles. You just need to pre-soak them in cold water for 40-60 minutes, and then follow the recipe. By the way, soaked mushrooms can also be pre-fried in butter.

The creamy chanterelle soup deserves special attention. This dish is very refined and has a unique taste and aroma. And preparing it couldn’t be easier. To do this you will need the chanterelles themselves, onions, potatoes, carrots, cream and butter. Thaw frozen mushrooms, soak dried ones, and wash fresh ones thoroughly. Next, chop all the ingredients randomly and lightly fry them in butter one by one. Then put it in a saucepan, add water or broth and cook until all the ingredients are ready. Season the soup with cream and blend everything together with an immersion blender until a homogeneous creamy mass is formed.

As you can see, any soup with bright mushrooms is very easy to cook. And to make it even tastier, experiment with different ingredients. For example, use leeks instead of regular onions. Add different herbs and spices. All kinds of cheeses are also suitable for mushroom soup - from ordinary processed cheese like “Druzhba” to exquisite varieties with mold. The main thing to remember is that after adding new ingredients, be sure to taste the dish and adjust to taste depending on the situation.

Chanterelle soup can be classified as a light dish. These mushrooms have an amazing flavor and don't require much cooking. They also add a beautiful golden color to the soup.

You can make a traditional soup or make a puree soup. Add cream and you will have a smooth creamy soup. Chanterelles are good in any form; they do not lose their flavor even when chopped.

Try not to overuse spices. Nutmeg or black pepper complements the aroma of mushrooms best. Give preference to greens - parsley, green onions, dill will be very appropriate in soup with chanterelles.

Soup with frozen chanterelles

Fry the mushrooms in lard, and the soup will acquire a unique taste and attractive aroma. You can use smoked lard, this will make the dish even tastier.

Ingredients:

• 0.5 kg. frozen chanterelles;
• 100 gr. lard;
• 1 tsp flour;
• 3 tbsp. sour cream;
• 1 onion;
• a pinch of black pepper;
• dried thyme;
• salt.

Preparation:

1. Thaw the mushrooms and squeeze out excess moisture.
2. Finely chop the onion and fry in lard, adding thyme. It will take you 5-7 minutes.
3. Add mushrooms. Fry for another 10 minutes.
4. Place fried onions and mushrooms in boiling water. Reduce heat to medium. Cook for 20 minutes.
5. Add sour cream and flour. Pepper and salt.

Cheese soup with chanterelles

Perhaps you can’t think of a tastier soup - the rich cheese taste combined with mushroom aroma can please the most demanding gourmet. Fried mushrooms will give the dish an appetizing golden color.

Ingredients:

• 250 gr. chanterelles;
• 1 onion;
• 1 carrot;
• 3 processed cheese;
• 4 potatoes;
• butter for frying;
• black pepper, salt;
• a pinch of nutmeg;
• a small bunch of green onions.

Preparation:

1. Finely chop the onion. Grate the carrots. Fry the vegetables in butter until golden brown.
2. Add mushrooms and fry for another 5 minutes over high heat.
3. Pour water into the pan. Place fried vegetables and mushrooms. Bring to a boil. Reduce heat to medium.
4. Cut the potatoes into cubes and add to the soup. Cook for a quarter of an hour.
5. Add salt and season.
6. Cut the cheese into pieces. Dip into soup. Cook until the cheese has dissolved. Stir constantly while doing this.
7. When the soup is ready, garnish it with finely chopped green onions.

Mushroom soup with chanterelles and thyme

Add a sprig of thyme to this delicate chanterelle soup to fully enjoy the rich mushroom flavor. Cheese will add a creamy tint - choose hard, noble varieties such as cheddar or parmesan.

Ingredients:

• 500 gr. chanterelles;
• 1 carrot;
• 1 onion;
• 50 gr. cheese;
• olive oil;
• sprig of thyme;
• salt.

Preparation:

1. Grate the carrots and cut the onion into cubes. Fry the vegetables in olive oil.
2. Add chanterelles. Fry for another 5-7 minutes.
3. Pour water into the pan. Bring to a boil. Add vegetables and mushrooms to it. Cook over medium heat for 20 minutes.
4. Place the blender into the soup. Grind into puree.
5. Grate the cheese. Add to still hot soup. Add some salt. Stir.
6. Serve with a sprig of thyme.

Mushroom cream soup

Make this creamy soup even more delicious with a clove of garlic. Nutmeg will highlight the taste of chanterelles without interrupting it.

Ingredients:

• 300 gr. chanterelles;
• 200 ml. cream;
• 2 processed cheese;
• 1 garlic clove;
• butter for frying;
• a pinch of nutmeg;
• salt;
• black pepper.

Preparation:

1. Melt the butter in a frying pan. Squeeze the garlic, fry for 1 minute.
2. Pour in the cream.
3. Add washed chopped chanterelles. Simmer the mushrooms for a quarter of an hour.
4. Boil water in a saucepan. Add mushrooms with cream. Cook for 20 minutes over medium heat.
5. Add nutmeg and pepper and salt.
6. Cut the cheese into pieces and add to the soup. Cook until completely dissolved, stirring constantly.

Chanterelle soup with rice

This recipe is more traditional, but what sets it apart from others is the presence of rice, which makes the dish more tender. Add more greens to the soup - it will only make it tastier.

Ingredients:

• 1 onion;
• 1 carrot;
• 300 gr. chanterelles;
• 4 potatoes;
• 2 tbsp rice;
• a bunch of parsley;
• salt;
• oil for frying.

Preparation:

1. Chop the onion into cubes and grate the carrots.
2. Wash the mushrooms, let them dry, cut them.
3. Fry the vegetables. When they are golden brown, add the mushrooms and continue frying.
4. Boil water in a saucepan, add vegetables and mushrooms.
5. Cut the potatoes into cubes and add to the soup.
6. Add rice.
7. Cook for 20 minutes. Add salt during the process.
8. Just before cooking, add finely chopped parsley.

Chanterelles will decorate any soup. They give it a mushroom aroma and taste, but at the same time the dish remains light, in many cases even dietary.

Chanterelle soup is unique in its benefits and can be combined with many foods. Many people are familiar with soups from early childhood. And this is not surprising, since they have incredible benefits for the body of every person. Life does not stand still and the number of recipes is growing, so you can choose the soup recipe that is right for you.

Like most mushrooms, chanterelles can be cooked however you wish. You can fry, boil, seal in jars, sour, marinate, bake, or add to ready-made dishes. So, all of the mushrooms listed can be used in soup. Then it will turn out tasty, aromatic and nutritious.

It is important to know that during heat treatment and freezing, useful components evaporate from mushrooms, so try not to overcook or overcook these mushrooms for more than the required time.

How to make chanterelle soup - 15 varieties

A simple and quick recipe for mushroom soup.

Ingredients:

• Chanterelles - 300 gr.
• Potatoes - 400 gr.
• Carrots - 150 gr.
• Dried celery root - 1.5 tablespoons
• Onions - 50 gr.
• Water - 1.5 liters
• Salt - 0.6-1 level tablespoon of sea salt
• Rice - 2 tablespoons
• Dried parsley - 1 tablespoon
• Vegetable oil - 2 tablespoons

Preparation:

Peel, wash the carrots and chop into small strips.

Peel the onion and chop it very finely.

Wash the mushrooms and cut them as you wish.

Pour vegetable oil into a pan and fry the vegetables in it.

Then add water.

Add mushrooms and cook.

Season with salt and pepper. Add spices to taste.

Rinse the rice and add to the potato soup.

Cook until fully cooked.

Add greens.

A beautiful and nutritious soup that doesn’t take much time to prepare.

Ingredients:

• Mushrooms - 500 gr.
• Beans - 1 can
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Pepper
• Greenery

Preparation:

Drain the juice from the beans and let them drain completely. Rinse if desired.

Peel and dice the potatoes.

Grate the carrots on a coarse grater.

Peel the onion and chop into small rings.

Fry vegetables in vegetable oil.

Place mushrooms into boiling water.

Cook with potatoes for about 15 minutes.

Add spices to taste.

At the very end, add the beans to the soup.

Serve the soup with finely chopped herbs.

If desired, you can replace processed cheese with hard cheese.

A very delicate soup with cheese will delight you with its unusual, light taste.

Ingredients:

• Mushrooms - 300 gr.
• Potatoes - 4-5 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Processed cheese - 1 pc.
• Purified water - 2 liters

Preparation:

Peel the carrots and onions, wash and chop into small cubes.

Fry vegetables in vegetable oil until golden brown.

Chop the potatoes into cubes, cut the mushrooms as you like.

Place mushrooms and potatoes into boiling water.

Salt and pepper, add spices.

Cook until cooked, at the end add vegetables with finely chopped melted cheese.

Cook for no more than 3 minutes.

The soup is ready, you can serve it, garnished with herbs.

The soup tastes sweet.

Ingredients:

• Mushrooms - 500 gr.
• Corn - 1 can
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Pepper
• Spices
• Greenery

Preparation:

Peel the potatoes, chop into cubes, grate the carrots.

Throw the potatoes into boiling water, after 5 minutes add the chopped mushrooms.

Cook for about 10 minutes, add salt and pepper. Add spices to taste.

Drain the juice from the corn.

2 minutes before shutdown. Add corn and stir.

Cook for 2 minutes.

Serve to the table, garnished with green leaves.

The delicate consistency of the soup will delight you with its taste.

To make the broth tastier, always put the whole onion in it, then, when it softens, remove it.

Ingredients:

• Mushrooms - 600-650 gr.
• Potatoes - 500 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Cream 200 ml.

Preparation:

Peel the onion and finely chop.

Wash the mushrooms. Fry the mushrooms in vegetable oil until cooked.

Fry the onion with carrots chopped into small pieces directly in a saucepan in vegetable oil.

Add diced potatoes.

Cook over low heat.

Almost at the very end, add the mushrooms to the soup and pour in the cream. After a minute, turn off.

The soup is ready. Serve garnished with lemon wedges or herbs.

An unusual sea soup for the whole family.

Ingredients:

• Shrimp - 200 gr.
• Mushrooms - 200 gr.
• Potatoes - 100 gr.
• Carrots - 1 pc.
• Pepper
• Greenery

Preparation:

Fry the shrimp in butter until tender. About 2 minutes.

Finely chop the mushrooms.

Place diced potatoes into boiling water, add salt and pepper.

After 10 minutes of cooking, add mushrooms. Cook for about 5 more minutes.

Chop the carrots into small strips and add to the soup. Add spices to taste.

Add shrimp at the very end.

Serve in portions, garnished with herbs.

Nutritious and satisfying soup will fill you with energy.

Ingredients:

• Barley - 1/4 tbsp.
• Water - 8 tbsp.
• Potatoes - 2-3 pcs.
• Bacon slices - 4 pcs.
• Onion - 1 pc.
• Mushrooms - 220 g.
• Salt pepper
• Dill, parsley

Preparation:

Rinse the cereal, add it to boiling water, cook until fully cooked for about 20 minutes.

Chop the potatoes into cubes and add to the soup. Season with salt and pepper. Cook until done.

Fry diced bacon in vegetable oil.

Place the bacon and mushrooms to drain the fat.

Then fry the mushrooms until golden brown. Add finely chopped onion, fry for about 1 minute.

Combine all ingredients, cook for about 2 minutes.

Serve, garnished with greens.

A wonderful combination of mushrooms and seafood.

Ingredients:

• Squid - 300 gr.
• Mushrooms - 400 gr.
• Potatoes - 200 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Pepper
• Greenery

Preparation:

Cut the squid into rings or strips.

Fry for about 2 minutes in vegetable oil, add finely chopped onion, fry for about another minute.

Add cubed potatoes to boiling water, add salt and pepper. Add spices.

Grate the carrots and add them to the soup.

2 minutes before turning off, add the squid.

Serve warm with lime or lemon wedges.

To prevent the semolina from forming lumps, it must be gradually poured into the soup, stirring constantly.

This soup will surprise even gourmets.

Ingredients:

• Mushrooms - 300 gr.
• Potatoes - 4-5 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.

• Semolina - 1 tbsp. l.
• Vegetable oil - for frying.
• Water.

Preparation:

Rinse the mushrooms thoroughly.

Place the mushrooms in boiling water and cook for about 20 minutes.

Peel the potatoes and chop as you like. Add to soup.

Peel the carrots and onions, chop into small strips, and fry in vegetable oil.

Pour the roast into the soup, cook for about 5 minutes.

Slowly add semolina, stirring thoroughly.

Cook for about 3 minutes.

Serve hot.

It is best to take peas and mushrooms in equal proportions.

Ingredients:

• Green peas - 1 can
• Mushrooms - 500 gr.
• Potatoes - 100 gr.
• Carrots - 1 pc.
• Pepper
• Greenery

Preparation:

Peel the carrots and grate them.

Wash the mushrooms and add them to boiling water along with the chopped potatoes.

Season with salt and pepper.

Drain the juice from the green peas and allow to drain. Rinse if desired.

Add spices to the soup.

In 3 minutes, add peas and carrots.

Cook for 3 minutes.

You can serve it to the table, garnished with tomato slices.

Chanterelle soup - cream soup

A light and equally nutritious soup.

Ingredients:

• Mushrooms - 800 gr.
• Mushroom broth - 100 ml.
• Cream - 50 ml.
• Garlic - 3 cloves
• Thyme
• Vegetable oil
• Spices
• Greenery

Preparation:

Cut the mushrooms and fry in vegetable oil along with thyme and garlic.

Beat the resulting mixture with a blender, add salt and pepper.

Add broth.

Pour in the cream and heat it up.

Stir.

You can serve it to the table, garnished with greens.

You can buy crackers from the store, or you can cook them yourself.

Ingredients:

• Crackers - 400 gr.
• Mushrooms - 500 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Potatoes - 2 pcs.
• Pepper
• Vegetable oil
• Greenery

Preparation:

Chop the carrots on a coarse grater and fry them together with chopped onions until golden brown in vegetable oil.

Chop the potatoes into cubes, add to boiling water, add salt and pepper. Cook until done.

Wash the mushrooms and chop them.

Add to soup.

At the end of cooking, add the vegetables to the soup and simmer for about 3 minutes.

Serve in portions, sprinkling croutons on top.

This soup has the sourness characteristic of tomatoes.

Ingredients:

• Tomatoes - 300 gr.
• Chanterelles - 500 gr.
• Potatoes - 2 pcs.
• Chicken broth
• Pepper
• Greenery

Preparation:

Chop the tomatoes into cubes.

Add mushrooms to chicken broth and cook for about 15 minutes.

Chop the potatoes into cubes. Add to mushrooms.

5 minutes before turning off, add tomatoes. Season with salt and pepper. Add spices.

Serve hot with croutons.

Nutritious soup with smoked chicken.

It is best to wash the mushrooms 30 minutes before cooking. So that they have time to drain.

Ingredients:

• Chicken - 300 gr.
• Mushrooms - 300 gr.
• Onion - 1 pc.
• Carrots - 1 pc.
• Pepper
• Potatoes - 2 pcs.
• Greenery

Preparation:

Finely chop the carrots and onions and fry in vegetable oil.

Add mushrooms and potatoes to boiling water.

Cook for about 10 minutes.

Chop the chicken into cubes and add to the soup.

Season with salt and pepper.

Add vegetables 2 minutes before turning off.

Serve with sour cream.

Healthy vegetable soup.

Ingredients:

• Olives - 40 gr.
• Olives - 40 gr.
• Mushrooms - 700 gr.
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Tomatoes - 2 pcs.
• Pepper
• Greenery

Preparation:

Wash the mushrooms and fry in vegetable oil along with onions and carrots.

Chop the tomatoes into cubes.

Boil the potatoes for about 20 minutes, then add the mushrooms to the vegetables.

Add tomatoes.

Cut the olives and black olives into rings.

At the end of cooking, add them to the soup.

Serve to the table, garnished with greens.

Let's make chanterelle soup. Only with age did I realize that the fox was not my sister. It's like a fairytale. Chanterelle is probably the most famous edible mushroom. I don’t know how well known, but the most widespread - for sure!

At the end of spring or early summer, chanterelles appear en masse, like lights, in the forest. Chanterelles are scattered like orange beads on the bright green cover of moss. The foxes in the forest somehow remind me of freckles.

An important feature of chanterelles is that they are not worm-bearing. Chanterelles are one of the few agaric mushrooms that I confidently collect in the forest. Chanterelle mushrooms contain many microelements and vitamins, and, for example, chanterelles are record holders for B vitamins. The flesh of chanterelles is very dense and not at all brittle and is tasty in any cooking method.

Chanterelles can be prepared in many ways. I think the most delicious way to cook chanterelles is with onions and placed on boiled potatoes. I remember this taste from childhood. Every year we make sure to cook this dish at least once. Home tradition. The aroma and rich taste of chanterelles allows you not to add a lot of spices, limiting yourself to just salt and black pepper. What’s remarkable is that the dish cannot be spoiled. Usually chanterelles are boiled before frying, this is at your discretion.

Late spring and early summer is the first season for collecting chanterelles. By the end of summer there will be a main wave. In the meantime, content with little, let's make chanterelle soup.

Considering that I always boil mushrooms and pour out the first broth, it is quite problematic to cook a rich broth from chanterelles. Therefore, without further ado, let’s cook the soup in rich beef bone broth, and first lightly boil the mushrooms, or simply pour boiling water over it for a while.

Chanterelle soup. Step by step recipe

Ingredients (2 servings)

• Beef bones or ribs 300 g
• Fresh chanterelles 300 g
• Carrot 1 piece
• Onion 1 piece
• Potatoes 1-2 pcs
• Garlic 1-2 cloves
• Salt, black pepper taste

1. Let's prepare chanterelle soup in rich broth. You will need bones with meat or ribs. Pork is also possible, but beef is better. Beef makes a tastier broth, however, this is not for everyone. Wash the bones, put them in a saucepan and add a liter of cold water. Place the pan on the fire and bring to a boil. Be sure to remove the foam, this is important. Cook the broth at the lowest boil that can be achieved. The broth should barely boil, and under no circumstances should it boil. Then the transparency of the rich broth is ensured. I recommend boiling the bones for at least an hour. The meat should separate.

   Wash the bones, put them in a saucepan and add a liter of cold water.

2. While the broth is cooking, sort out the chanterelles, removing any damaged or spoiled ones. Thoroughly wash off sand and adhered leaves, pine needles, etc.

   Sort the chanterelles, removing damaged and spoiled ones. Wash thoroughly to remove sand and stuck leaves.

3. Place the chanterelles in a deep bowl and pour boiling water from the kettle over them. Leave the mushrooms in hot water for 15-20 minutes. After this, rinse the mushrooms under running water.

   Place the chanterelles in a deep bowl and pour boiling water over them.

4. Peel the vegetables: potatoes, onions, carrots and garlic. Cut the potatoes fairly large - into 6-8 pieces for each potato. Cut the onion into strips along the bulb, so it will boil less. Cut the carrots into small slices. Garlic can be crushed with a knife or chopped.

   Peel vegetables: potatoes, onions, carrots and garlic

5. Remove the boiled bones from the broth and clean them of meat. I understand that there will be little meat, but we have chanterelle mushroom soup. Discard the bones and return the meat to the future chanterelle soup. At the same time add all the prepared vegetables to the chanterelle soup.

   Add all prepared vegetables

6. Cook the broth, stirring, over low heat until the potatoes and carrots are cooked.

   Cook the broth, stirring, over low heat until the potatoes and carrots are cooked

7. Please note that salt and spices have not been added yet. I’ll explain why: you may not even want to add them, the chanterelle soup will be so rich after adding mushrooms.
8. Once the vegetables are almost ready, add the mushrooms. It is often recommended to chop or chop the mushrooms. I wouldn't do this, because... This will not change the taste, and eating a whole mushroom is much more pleasant than catching pieces from the soup.

   Once the vegetables are “almost” ready, add the mushrooms

9. Cook chanterelle soup for 15 minutes. Next try. If you think it needs salt and pepper, it's up to your taste. Just to your taste! I admit, I didn’t, I didn’t risk ruining the taste of the mushrooms.
10. Pour the finished chanterelle soup into bowls and serve immediately. I would not add greens, for the reasons described above.

Chanterelles are one of the widely consumed types of mushrooms. They are often used for many dishes (first and second), all kinds of snacks and even canning. They are tasty and at the same time able to retain their shape well during cooking; they can be stored raw in the refrigerator for several days without any danger. When you decide to find a suitable recipe, pay attention to chanterelle soup - cooking such mushrooms is not as difficult as it might initially seem.

How to make chanterelle soup

When you decide to make mushroom soup with chanterelles, choose an interesting step-by-step recipe with photos. The ingredients for it are easy to buy at any supermarket. If you don’t have fresh mushrooms, you can make soup from dried chanterelles, but you will need to soak them first. The preparation will take 20 minutes, and the cooking process in most cases 30-40 minutes. Mushrooms are cut into small cubes, placed in a pan with water and boiled. Then add potatoes and fry, not forgetting to add salt. The finished soup will be more flavorful if you add spices to it.

Food preparation

The speed of the cooking process largely depends on the preparation of the necessary ingredients. For vegetable broth, you will need the following basic ingredients: green and onions, potatoes, carrots and the required amount of water - about 2 liters. Before preparing, mushrooms must be thoroughly washed, after which you will need to cut them into small pieces. You can also dice the potatoes, onions and carrots in advance. When it comes to spices, a safe bet is a mixture of allspice and garlic.

Chanterelle soup recipe

Having decided to make a first dish of mushrooms, choose the appropriate recipe, especially since today there is a considerable variety of options. For example, try making a base using chicken broth. For cooking, you can use not only a saucepan, but even a multicooker, placing all the ingredients in its bowl. While cooking, you can experiment by adding or replacing some ingredients.

From frozen mushrooms

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content: 104 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.

Frozen chanterelle soup can be made lean - this is great for those who prefer light and healthy dishes. If necessary, make it based on any meat broth: in this case, you don’t have to fry the mushrooms and carrots, unlike onions, but simply pour the broth into the pan and add all the ingredients there. To make the first one tasty, add a few cloves of garlic, finely chopped, if desired.

Ingredients:

• frozen mushrooms – 500 g;
• potatoes – 4 pcs.;
• carrots – 1 pc.;
• onions – 2 pcs.;
• vegetable oil – 2 tbsp;
• salt, pepper - to taste.

Cooking method:

1. Finely chop the carrots and onions, then fry in a saucepan with a thick bottom.
2. Add thawed chanterelles, fry for 5 minutes and add water (broth, about 3 liters).
3. Cut the potatoes into cubes and add to the soup.
4. Cook the dish until the potatoes and other ingredients are completely cooked.

With dried chanterelles

• Time: 1 hour.
• Purpose: for lunch.
• Cuisine: European.

These mushrooms are not worm-bearing, which makes them much easier to use in the kitchen. They only need to be lightly cleared of leaves and needles and shake off the sand. They appear in the forest in July, and sometimes even in June. You can collect them almost until October. When dried, they lose neither color nor aroma. For soup, they are first poured with boiling water.

Ingredients:

• dried chanterelles – 100 g;
• carrots – 3 pcs.;
• potatoes – 1 pc.;
• onion (onion/leek) – 1 pc.;
• olive oil – 2 tbsp. l.;
• cream – 100 ml;
• butter – 30-40 g;
• broth (vegetable, chicken) – about 2 l;
• black pepper (ground), salt, herbs (parsley/dill) - to taste.

Cooking method:

1. Soak dried mushrooms in cold water for half an hour, then boil them.
2. Peel the potatoes and cut into small cubes. Cut the onion into slices and grate the carrots - use a coarse grater.
3. Remove the boiled mushrooms and add potatoes to the hot broth. Fry the onions and carrots in a frying pan, adding chanterelles to them. Close the lid and simmer for 10 minutes.
4. Transfer all contents into a saucepan. Simmer for 5-7 minutes, pour in cream (a few tablespoons).
5. Place the lid back on the pan. Simmer for 5 minutes. Garnish with chopped parsley.

• Time: 3 hours.
• Number of servings: 4 persons.
• Calorie content: 89 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

This product is valued by many for the fact that it is practically never rotten or wormy. It's easy to find because... difficult to confuse with other species due to its characteristic shape and bright orange color. Before preparing mushroom soup, it is better to sort through all the chanterelles, removing any spoiled or damaged ones. To give the broth a unique taste, you can season the soup with chopped herbs and ground pepper.

Ingredients:

• fresh chanterelles – 300 g;
• shallots, parsley – 30 g each;
• cream – 70 g;
• oil (olive) – 50 g;
• garlic – 3 cloves;
• thyme – 2 pcs.;
• salt, pepper, bay leaf - to taste.

Cooking method:

1. It would be a good idea to soak the main ingredient in water overnight. After this, rinse the mushrooms and cook for one hour. Add bay leaf and thyme.
2. After cooking, fry the whole mass over medium heat for 5 minutes, reduce it and cover the pan with a lid.
3. Once the fried mushrooms are ready, add cream and simmer for another 10 minutes.
4. Add the garlic cloves, grind the resulting soup using a blender, not forgetting to add salt and season. Dilute with boiling water until the consistency is like liquid sour cream.
5. Serve delicious mushroom soup with dill, parsley and thyme.

Cream soup

• Time: 2 hours.
• Number of servings: 5 persons.
• Calorie content: about 100 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

You can make a delicious puree soup from wild mushrooms. To make it more original, you can use cream. Chanterelle soup is prepared relatively quickly. If the mushrooms are soaked in advance or boiled and frozen, the cooking process will go even faster. Small components can be left whole, the rest will have to be chopped. If necessary, you can let the finished soup brew.

Ingredients:

• mushrooms – 300 g;
• onions, carrots - 1 pc.;
• cream – 30 g;
• greens, salt, pepper - to taste.

Cooking method:

1. First, fill the defrosted main ingredient with cold water (about 2 liters). Leave for half an hour and send to cook – also for 30 minutes.
2. At the same time, you need to fry the onions and carrots.
3. After cooking, the chanterelles must be fried (do not pour out the broth).
4. Add fried vegetables, mix the whole mass. Salt, pepper, sprinkle with your favorite seasonings.
5. Bring the broth in a saucepan to a boil. Send the base there, pour in the cream.
6. Before serving, sprinkle the mushroom-flavored soup with herbs, for example, dill.

With Chiken

• Time: 30 min.
• Number of servings: 3-4 persons.
• Calorie content: 112 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

If you decide to make a very tasty, satisfying and at the same time light soup using fried chanterelles, pay attention to the recipe for chicken broth. The finished broth will be light, and the chicken meat in it will be tender. You can add an appetizing aroma to the soup with the help of spices, and you can adjust the amount of water and thickness according to your preferences. Before placing it on deep plates, be sure to sprinkle with herbs, because they contain a lot of vitamins.

Ingredients:

• mushrooms – 200 g;
• chicken breasts – 2 pcs.;
• vermicelli – 200 g (more or less is possible);
• spices, herbs - to taste.

Cooking method:

1. First, boil the mushrooms and chicken breasts in different pans until half cooked.
2. Let the main ingredient cool, then chop thoroughly and fry.
3. Send the chicken there, after rubbing each piece with spices. Fry until golden brown.
4. Add pre-boiled vermicelli and spices to the total mass. Stir and let the pasta cook a little. Then fill the whole mass with water (broth) - the amount is at your discretion.
5. Bring to a boil twice. Serve, generously garnished with herbs - this will make the dish look more beautiful.

With melted cheese

• Time: 45 min.
• Number of servings: 6 persons.
• Calorie content: about 100 kcal per 100 g.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The dish prepared using processed cheese is especially original. This culinary creation is thick in consistency, but at the same time easily digestible by the body. Although there are more ingredients than in other recipes, they are all affordable. In addition to vegetables and herbs, you need to put cheese (processed) and butter in this option.

Ingredients:

• mushrooms – 300 g;
• new potatoes, carrots - 2 pcs.;
• cheese (processed) – 100 g;
• butter – 100 g;
• green onions with heads – 3 pcs.;
• bay leaf – 2 pcs.;
• basil, salt - to taste.

Cooking method:

1. Chop the large chanterelles and leave the small ones as is. Place in a saucepan, add water (3 liters) and cook covered for about 15 minutes. Be sure to skim off any foam that appears.
2. Melt the pieces of butter in a frying pan and fry the finely chopped green onions for a couple of minutes.
3. Add carrots cut into rings. Fry for a couple more minutes.
4. After cooking the mushrooms for 15 minutes, add the potatoes to the same pan - first cut into cubes. Cook until the potatoes are ready - this will take 10-15 minutes.
5. Add the previously fried onions and carrots. Add salt and pepper, a couple of bay leaves and grated melted cheese.
6. Wait for everything to boil, then immediately remove it from the heat. Add finely chopped basil, after which you can serve the cheese soup to the table.

With vermicelli

• Time: 1.5 hours.
• Number of servings: 4 persons.
• Calorie content: about 100 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

This is an original, yet relatively simple first recipe for the whole family. For greater satiety, it must be supplemented with chicken thighs and noodles (you can use vermicelli, bows, horns). Cooking and frying will take quite a bit of time, so start cooking the first one in your free time from other things. The set of ingredients is affordable, there is nothing exotic in it.

Ingredients:

• chanterelles – 200 g;
• chicken thighs – 4 pcs.;
• potatoes – 2-3 pcs.;
• carrots – 1 pc.;
• noodles – 50-70 g;
• bay leaf, black pepper, salt - to taste.

Cooking method:

1. Place the chicken thighs in a pan of salted water. While the broth is boiling, skim off the foam. Cook the poultry over medium heat for 20-30 minutes.
2. Transfer the finished thighs to a separate plate and let them cool. Strain the resulting broth.
3. Peel the chicken thighs, remove the bones, and cut all the meat into medium cubes.
4. If you purchased frozen mushrooms, but defrost them, rinse them. Then cut into slices or small pieces - whatever you like.
5. Grate the carrots using a medium grater, and finely chop the onion. Fry the main ingredient in a frying pan for about 30 minutes.
6. Place carrots in a frying pan and fry until tender. Add potatoes, cut into small cubes, into the broth. Then throw in the main ingredient with onions and carrots.
7. Add meat to the broth. Cook over medium heat until the potatoes are tender, about 15 minutes.
8. A few minutes before the dish is completely ready, add vermicelli to the broth. Next add bay leaf. Pepper a little.

From zucchini

• Time: 40 min.
• Number of servings: 3-4 persons.
• Calorie content: 100-110 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Today there are different recipes for dishes where chanterelles are the main ingredient: some add zucchini and sour cream, others add processed cheese, etc. An interesting option is a tasty and light soup with zucchini and red mushrooms. To give the dish a unique touch of piquancy, you will need melted cream cheese. The resulting culinary masterpiece will surprise both you and your guests.

Ingredients:

• pickled chanterelles – 3-4 tbsp. l.;
• zucchini, pepper (bell pepper), carrots, onion (onion) - 1 pc.;
• potatoes – 4 pcs.;
• processed cheese – 100 g;
• a piece of bread (white) – 50 g;
• salt, spices - to taste.

Cooking method:

1. Cut the onion into cubes and fry it in a saucepan until lightly browned.
2. Chop the pepper, zucchini, and carrots as desired. Add them to the fried onions. Cook over medium heat for 5-7 minutes. Don't forget to stir.
3. Place the chopped potatoes in a saucepan and pour boiling water over them. Leave to cook until all ingredients are fully cooked.
4. Add processed cheese, previously grated on a coarse grater. Wait until the mixture boils, then stir everything.
5. Blend the broth and all its contents until smooth using an immersion blender.
6. Cut off the crusts from the bread and cut out shaped croutons from the pulp. Place them on bamboo sticks and bake them in the oven.
7. Divide the prepared broth into bowls, add some herbs. Serve a bread “kebab” with each bowl.

Vegetarian soup

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content: about 100 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: vegetarian.
• Difficulty of preparation: medium.

The mushrooms mentioned above are widely used for cooking both first and second courses. They grow in the forest in flocks almost all summer and even until mid-autumn, so buying them in a store, market or from foresters is not a problem. They retain their shape perfectly, do not crumble, and can even be stored raw in the refrigerator for several days. You can cook the first of them without using meat. The result is a unique dish of vegetarian cuisine.

Ingredients:

• fresh chanterelles – 1 kg;
• pearl barley – 1/4 cup;
• onion (onion) – 2 pcs.;
• potatoes – 4 pcs.;
• butter and vegetable oils - 1.5 and 3 tbsp. l.;
• sour cream – 6 tbsp;
• parsley/dill – 1/2 bunch.

Cooking method:

1. Soak the pearl barley for half an hour in cold water.
2. If the chanterelles are large, then cut them, then add them to a saucepan with butter.
3. Season with a little salt and fry over medium heat. Leave the lid on to allow the liquid to evaporate.
4. Fry finely chopped onion in olive oil, adding salt to taste. Then transfer it to a separate bowl and set it aside.
5. Boil 3 liters of water in a saucepan, add salt, and add coarsely chopped potatoes. Place the washed cereal. Cook over medium heat until the potatoes are half cooked.
6. Add mushrooms to the pan. Continue cooking, covered, until the potatoes are fully cooked.
7. Remove the pan from the stove and add crushed garlic to the chanterelle soup. Stir and let it brew. This process will take no more than 5-10 minutes.
8. Pour the broth into portioned plates, add 1-2 tablespoons of onion (fried), sour cream, chopped parsley, and dill to each.

Bean

• Time: 25 min.
• Number of servings: 1-2 persons.
• Calorie content: 66.3 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: vegetarian.
• Difficulty of preparation: medium.

Such a dish can become your lifesaver, not only because it is nourishing and tasty, but also quick to prepare. The main ingredients, as the name suggests, are mushrooms and beans (white). You will need chicken broth. If you don’t have it, then a broth made from an ordinary cube would be a good alternative – the result will be no less tasty. You don't need meat, you can add a small amount of sausage.

Ingredients:

• beans (white) – 30 g;
• carrots, onions, raw smoked sausage – 20 g each;
• chanterelles, tomato sauce – 50 g each;
• chicken broth – 500 ml;
• garlic – 1 clove;
• salt, pepper, parsley - to taste.

Cooking method:

1. Start by cutting the carrots into small cubes.
2. Place the pan over medium heat. Add olive oil to it and fry the mushrooms until golden brown, not forgetting to add salt and pepper. Stir constantly.
3. Finely chop the onion, chop the garlic. Place them in a saucepan. Continue frying - the main thing is not to burn.
4. Cut the sausage into small cubes and place it in the pan with the main mixture.
5. Pour in the broth. Cook everything for 7 minutes. Then add tomato paste and beans.
6. Bring the dish to a boil. At the very end you need to add pre-chopped parsley. Cook for another 1 minute, remove from heat and serve.

The secrets of delicious chanterelle mushroom soup

Many people believe that this version of the dish belongs to the category of gourmet. In fact, this is far from true, especially since even an inexperienced cook can prepare it. Many options do not require much effort or knowledge, and they are prepared relatively quickly - in less than an hour. To give your dish an unforgettable taste, check out a few secrets:

• It is believed that the richest and most delicious yushka (broth) is obtained from dried wild mushrooms. In this case, they must be soaked in hot water for 1 hour.
• If you use a fresh main ingredient, you need to put it raw, but if necessary, you can fry it. The roasting process will help reveal all the hidden notes of mushroom aroma.
• You can achieve a special, refined taste with the help of pickled and salted mushrooms.
• To get a rich soup, you need to make a powder from dried mushrooms. The dish will become more satisfying and dense.
• You can adjust the density and thickness using flour fried in a frying pan or semolina.
• If you are a supporter of an extraordinary approach, then complement the first dish with prunes, dried apricots or any nuts.
• According to French chefs, the dish will open only when it simmers for 3 minutes over high heat at the end of cooking.
• In addition, do not forget that yushka requires infusion - 20 minutes is enough.

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