Chanterelle soup. Chanterelle mushroom soup Chanterelle soup the best recipe
Chanterelle mushroom soup - what could be tastier? Light, rich, fragrant, and cooking it is so simple that any housewife can easily cope with the recipe. If desired, the first dish can be supplemented with different ingredients, which is why it will constantly change the taste and aroma.
Mushrooms can be used fresh, dried or frozen. Chanterelle soups can be supplemented with your favorite seasonings, herbs, sour cream and crackers (croutons) - this will make them even more satisfying and nutritious. It is better to choose small mushrooms, as they are more fragrant, 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 more saturated and rich, 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 tablespoon of softened butter;
- a pinch of salt;
- 3 medium potatoes;
- a little oil for frying;
- a bunch of green onions and dill;
- sour cream for dressing.
Diet soup recipe
First we deal with mushrooms - we sort out the chanterelles, cut off the rhizome, cut the large ones. After that, we rinse well, paying special attention to the place under the hat (the so-called “sponge”). Boil the product in salted water until cooked.
We clean the potatoes and cut them into large cubes, after which we shift it to the mushrooms and cook until soft.
Cut the onion into thin half rings and fry until golden brown. Wash the green onion well and chop finely. Add salt to the chanterelle mushroom soup, spread the fried onions, after 5 minutes add green onions and cook the first course 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, an appetizing first course of chanterelles can be served at the table, seasoned with sour cream.
Mushroom barley soup with chanterelles
Mushroom soups with pearl 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 course will be spoiled.
Products needed for cooking:
- 3 medium potatoes;
- 150 grams of pearl barley;
- 200 grams of fresh chanterelles;
- onion and half a carrot;
- a few bay leaves;
- salt;
- ground pepper optional.
cooking option
Pour 3 liters of water into the pan, heat it, then put the peeled, washed and chopped mushrooms. While they are cooking, prepare the frying. We cut the onion into half rings, three carrots on a grater, and then fry until the color of the vegetables changes slightly.
As soon as the mushrooms are completely cooked (usually it takes 30-40 minutes), add pre-washed pearl barley, diced potatoes and fry to them. In order for the chanterelle mushroom soup to cook faster, it is better to soak the barley overnight so that it has time to swell.
We cook the first dish for 15-20 minutes, then add salt to the broth, throw spices and lavrushka. After that, cook the chanterelle soup until the ingredients are fully cooked.
It will not be superfluous 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 take frozen mushrooms);
- bulb;
- 2 liters of water;
- medium carrot;
- one processed cheese in a tub;
- salt.
How to prepare the first course
First of all, we prepare vegetables - we clean the carrots and onions and cut them into small cubes. Put the onion in a pan with oil and fry until translucent. Then add the carrots and fry the ingredients until golden brown. Next, spread the finely chopped and washed mushrooms to the vegetables and simmer for another 15 minutes.
We cut the potatoes into small cubes, put them in a saucepan, fill with water and put on the stove. As soon as the potatoes boil, put the frying into the broth and continue to cook the chanterelle mushroom soup over low heat.
Three melted cheese on a grater (to make it easier to do, the cheese can be put in the freezer for a few minutes). As soon as the potatoes become soft, carefully pour them into the broth and stir the soup constantly so that the cheese is completely dissolved and does not remain lumpy.
A couple of minutes before the end of cooking, salt the first dish, add your favorite spices and a little butter. That's all - a delicious soup with chanterelles is ready.
Creamy mushroom soup with chanterelles
It is worth adding cream to the broth from mushroom soup, as it immediately becomes tender and nutritious. You can complement the first course with fresh herbs, fried garlic and croutons.
Ingredients required to make 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 cook creamy soup
We carefully sort the mushrooms, cut off the rhizome and wash. Small mushrooms can be left whole, and large ones can be cut into small pieces.
We clean the potatoes and cut into strips. Finely chop the onion and carrot. Peel the garlic and also chop as finely as possible.
We wash the greens, dry them slightly and cut them.
Put the potatoes in boiling water and cook for 15 minutes over low heat until fully cooked.
Put the butter in a frying pan, let it melt, and then spread the vegetables and fry until soft. We shift the frying into a saucepan and continue to cook the mushroom soup with chanterelles over low heat.
Put the mushrooms in the pan and simmer them until the liquid has completely evaporated. After that, pour a little oil and fry for several minutes until golden brown.
As soon as the potatoes become half soft, we shift the chanterelles to it. Fry the garlic quickly in oil (30 seconds), and then leave to cool.
A couple of minutes before the end of cooking, pour the cream into the soup, put the garlic, salt and sprinkle with herbs. After cooking, it must be allowed to brew so that the ingredients fully reveal their aroma.
Chanterelle Mushroom Recipe with Vermicelli
To prepare a quick and nutritious soup, you can add vermicelli (cobweb) to it.
Products required for cooking:
- 500 grams of chanterelles (you can take frozen);
- 4 potatoes;
- carrot;
- 3 medium onions;
- a couple of bay leaves;
- salt;
- 100 grams of vermicelli (if desired, you can make it yourself);
- any greenery.
cooking option
Clean the mushrooms and wash well. We put it in a saucepan, pour 2.5 liters of water and bring to a boil. At this time, cut the potatoes into cubes, and peel the vegetables. Three carrots on a grater, and finely chop the onion.
As soon as the mushrooms are completely cooked, put vegetables and potatoes in a saucepan, 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 the 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 at the table, seasoned with mayonnaise or sour cream.
Soup from frozen chanterelles is a frequent guest on the dining table. This mushroom soup doesn't take long to make. Frozen chanterelles cook quickly enough without losing their flavor and color.
Soups with frozen chanterelles can be boiled 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, barley or rice. Puree soups have a special and unique taste.
Fresh herbs, seasonings and bay leaf help to emphasize the aroma of mushrooms.
To improve the taste and appearance, sour cream is added to the soup and garnished with a slice of lemon.
Before freezing, chanterelles must be boiled until tender. If you haven't done so, cook the mushrooms for at least 40 minutes after defrosting.
How to cook frozen chanterelle soup - 16 varieties
It is very easy to fill the house with the aromas of summer: prepare a soup with frozen bright and elegant chanterelles. This is a real summer soup! Your family will be delighted!
Ingredients:
- frozen chanterelles - 300 g
- onion - 1 pc.
- carrots - 1 pc.
- potatoes - 2 pcs.
- butter - 30 g
- black peppercorns
- dill
- bay leaf
- salt.
Cooking:
Unfreeze the chanterelles. Finely chop the onion, chop the carrots on a grater and fry in butter with the addition of thawed mushrooms.
Transfer the fried mushrooms to a pot of boiling water and add the potatoes cut into pieces. Add spices. Cook until potatoes are ready.
Serve with sour cream and chopped dill.
This mushroom soup has an absolutely breathtaking taste. Be sure to cook!
Ingredients:
- frozen chanterelles - 300 g
- onion - 1 pc.
- potatoes - 3 pcs.
- melted liquid cheese - 2 tbsp. l.
- ground black pepper
- butter - 30 g
- greens
- salt.
Cooking:
Defrost the mushrooms and put them in boiling water. Salt. After 15 minutes add diced potatoes.
Chop onions and carrots and fry in butter. When the potatoes are ready, send the fry and cheese to the soup. Stir and bring to a boil.
Let the soup brew and serve.
Treat your family to a hearty, fragrant and tasty soup. Even children will be delighted with such a first course!
Ingredients:
- frozen chanterelles - 300 g
- shallots - 40 g
- cream -70 ml
- garlic - 3 cloves
- olive oil - 50 g
- thyme
- parsley
- pepper
- salt.
Cooking:
Defrost the chanterelles and fry in olive oil until tender. 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 enjoyment and minimum cooking time is the dream of any housewife.
Ingredients:
- frozen chanterelles - 500 g
- potatoes - 4 pcs.
- onion - 2 pcs.
- carrots - 1 pc.
- frying oil
- pepper
- salt.
Cooking:
Chop onions and carrots. Defrost mushrooms.
Fry the onion with the addition of carrots and mushrooms. Pour roast into boiling water.
Cut potatoes into pieces and place in a bowl. Salt and add spices.
Cook until 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.
Cooking:
Chop the onion. Grate one potato. Cut the rest of the potatoes into cubes.
Mushrooms fry in oil with the addition of onions and grated potatoes.
Add potato cubes to a pot of boiling water and cook until tender. Put the fried mushrooms in a saucepan and boil for a few minutes. Pour in the cream. Salt and add pepper.
Pour into bowls and garnish with herbs.
Chili pepper gives the soup a sharp, spicy taste. And the gentle 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.
Cooking:
Onions, carrots, potatoes and mushrooms cut into cubes. Fry the onion in oil with the gradual addition of carrots, mushrooms and potatoes.
Pour all the ingredients with boiling broth and cook until the potatoes are ready.
Add melted cheese and finely chopped chili. Bring to a boil and remove from stove.
Nourishing creamy soup-puree of frozen chanterelles with the addition of shrimps can surprise even gourmets. Be sure to prepare.
Ingredients:
- frozen chanterelles -700 g
- potatoes - 500 g
- onion - 1 pc.
- carrots - 1 pc.
- shrimp - 300 g
- spices
- salt.
Cooking:
Chop the onion, put it in a slow cooker and fry with the addition of chopped carrots in the “Baking” mode.
Send thawed chanterelles and sliced \u200b\u200bpotatoes to onions. Salt and add spices to taste. Cook in the "Extinguishing" mode for one hour.
Blend all ingredients in a blender. Keep in the "Baking" mode for five minutes.
Boil the shrimp and add to the finished soup puree.
If you buy frozen mushrooms from the store, make sure they have been stored properly: there should be no snow or water in the package.
Delicious, inexpensive and tasty. 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.
Cooking:
Unfreeze the chanterelles. Slice the leek lengthwise and thinly slice. Pour oil into a saucepan and fry the leek.
Cut potatoes into cubes and place in a saucepan. Pour in the broth. Add chanterelles and washed rice.
Salt, season with spices. Cook until potatoes and rice are cooked.
Serve with black bread croutons.
The soup according to this recipe is rich, juicy, fragrant and very satisfying.
Ingredients:
- frozen chanterelles - 400 g
- chicken fillet - 300 g
- onion - 1 pc.
- potatoes - 4 pcs.
- butter - 50 g
- pepper
- salt.
Cooking:
Unfreeze the chanterelles. Cut the chicken fillet and potatoes into pieces, chop the onion.
Salt chicken fillet and fry. Send to a pot of boiling water.
Onions and mushrooms also fry and send to the chicken. Add potatoes to soup and cook until tender.
Pepper and salt to taste.
Smoked sausage gives the soup a piquant 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.
Cooking:
Defrost 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 lay out the beans.
Cook until cooked and put chopped greens in 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.
Cooking:
Defrost mushrooms.
Prepare vegetables: cut turnips and potatoes into slices, carrots into slices, onions into cubes.
Put the chanterelles and potatoes in a pot of boiling water. Boil 10 minutes.
Fry the onions with carrots and turnips and put the roast in a saucepan and cook until the potatoes are ready.
Salt, add pepper and mustard. Serve with chopped dill.
Housewives will like this fragrant soup, as it will not take them much time: the soup is cooked in one pot. 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.
Cooking:
Unfreeze the chanterelles. Separate the cauliflower into florets. Fry thinly sliced bacon with chopped onion in oil in a saucepan. Add mushrooms. Salt and pepper. Pour in the broth and cook for 10 minutes.
Put the cauliflower into the soup and cook for another 10 minutes.
Serve hot.
Oh what a flavor this soup has! You won't regret making this soup recipe for lunch.
Ingredients:
- frozen chanterelles - 400 g
- smoked ribs - 200 g
- smoked meat - 200 g
- onion - 1 pc.
- carrots - 2 pcs.
- barley - 100 g
- black pepper
- vegetable oil
- salt.
Cooking:
Pour barley with water to swell. Unfreeze the chanterelles.
In a cast iron pan, fry finely chopped onions with grated carrots. Add chopped smoked ribs and smoked meat.
Put the mushrooms and 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.
Cooking:
Defrost mushrooms. Cut pumpkin, garlic and onion into pieces.
Fry the onion in butter with the addition of garlic, mushrooms and pumpkin.
Place the roast in a pot of boiling water. Pour in gin and white wine. Boil 10 minutes. Pour in the cream and add all the spices.
This simple and tender 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
- greens
- pepper.
Cooking:
Boil the leg and separate the meat from the bone. Fry the onions with the addition of thawed mushrooms.
Knead a stiff dough from the egg and flour. Roll out and cut the noodles.
Put chopped potatoes and grated carrots into the boiling broth. Boil 10 minutes.
Add mushrooms with onions and noodles to the soup. Salt and cook until potatoes are tender. Pour in sour cream.
Serve with chopped greens.
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
- fat cream - 300 ml
- ground white pepper
Mushroom soup with chanterelles - what could be tastier and easier. Those who gather mushrooms in the forest, I think, remember moments of doubt - will a toadstool fall into the basket? So, in the case of “yellow forest gold”, doubts are minimal, since of similar mushrooms there is only a false chanterelle, and it differs markedly from its edible namesake.
In my opinion, only champignons and oyster mushrooms compete with chanterelles in their availability and omnipresence. Even in the most “non-mushroom” year, there is a merchant with a bucket of yellow “foxes” on the market.
In addition to accessibility, there are a number of advantages over other forest gifts. Firstly, worms almost never infect this fungus. Secondly, you can collect a lot at once, if you're lucky with the clearing. Thirdly, you do not need to clean. In general, wherever you look - one solid benefit!
Whatever they cook from chanterelles, in my opinion, the most delicious recipes are mushroom caviar, pasta with mushroom sauce, and, of course, mushroom soup with chanterelles.
- Cooking time: 1 hour
- Servings: 4
Ingredients for making mushroom soup with chanterelles:
- 350 g chanterelles;
- 1.2 liters of chicken broth;
- 120 g of onions;
- 120 g carrots;
- 150 g potatoes;
- 30 g parsley;
- 2 garlic cloves;
- 50 g butter;
- 20 ml sunflower oil;
- salt, pepper, bay leaf.
How to cook mushroom soup with chanterelles.
We start with the most troublesome process - cleaning mushrooms. We soak the cubs in a bowl of cold water so that the moss and needles get wet.
Then we wash the mushrooms under the tap with cold water, put them in a colander or on a towel to dry them.
The basis of any mushroom soup is, of course, browned onions, and the more, the tastier. So, pour sunflower oil into the pan, add a piece of butter, then throw finely chopped onion. Saute until transparent, add the garlic cloves passed through the press.
Add finely chopped mushrooms to the transparent onion, close the pan with a lid, let it cook for 5-7 minutes over moderate heat. A lot of water will stand out, it does not need to be evaporated, unlike cooking fried mushrooms.
We clean the carrots, rub on a coarse grater, add to the saucepan.
Then add chicken broth. For a vegetarian menu, replace the chicken broth with vegetable broth or just pour water.
I store chicken broth in containers in the freezer so I always have a supply for soups and sauces.
Put the bay leaf in a saucepan, salt to taste. After boiling, close the mushroom soup with a lid, cook over low heat for 45 minutes.
5 minutes before readiness, we throw a bunch of finely chopped parsley into the mushroom soup, mix, remove from heat, and leave to rest for 20 minutes.
To the table, mushroom soup with chanterelles is served hot, sprinkled with freshly ground black pepper and seasoned with sour cream.
By the way, if you grind mushroom soup with chanterelles in a blender, you get a thick and tasty mushroom cream soup. However, it should be noted that for puree soups, the cooking time should be slightly increased (by about 10-12 minutes).
Mushroom soup with chanterelles is ready. Enjoy your meal!
Winter, the season has come to get summer / autumn stocks from freezing, as well as conservation and drying: vegetables from the garden, forest mushrooms picked in season, berries, herbs, legumes and so on. Homemade supplies really help me out in cold weather: not only is there a minimum of fresh local products on the shelves, but also the prices are not small.
My family and I love to cook different ones, all the mushrooms that are in our forest, not far from home, are used: chanterelles, boletus, boletus, white, honey mushrooms, morels, even russula, which many do not recognize, are used. Forest mushrooms are always very fragrant, nutritious (they contain a lot of protein) and, of course, tasty.
Ingredients:
- water - 2 l;
- chanterelles - 150 - 200 gr;
- potatoes - 400 gr;
- carrots - 1 pc;
- onion - 1 pc;
- 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, managed to prepare them at the very height of the season. If you have a mixture of mushrooms, then this is also quite suitable for our recipe, especially a delicious combination of chanterelles with porcini mushrooms.
Mushrooms must first be thawed and cut into small pieces. Send to a frying pan heated with vegetable oil.
Fry for a few minutes.
In the meantime, grate the carrot and finely chop the onion.
When the mushrooms are a little fried, add the prepared vegetables. Add more vegetable oil if necessary. Fry until cooked mushrooms and onions with carrots.
Fill a saucepan with water (2 liters) and put on fire, peel the potatoes and put them in a saucepan.
Send fried mushrooms with vegetables there. Salt, now it's the turn of the bay leaf.
Cook until potatoes are ready.
When the soup with chanterelles is ready, remove from heat and add finely chopped greens.
Enjoy your meal!
Chanterelle is a mushroom with a memorable appearance. It is easy to distinguish from other gifts of the forest by its unusual shape and bright color, which can be yellow or orange. In addition to the original look, the chanterelle is famous for its excellent taste and ease of preparation. Many dishes can be made from it - appetizers, salads, various main dishes and chanterelle mushroom soups.
Freshly picked mushrooms are stored for a short time - usually no more than 30-36 hours. Therefore, it is best to start processing and preparing them immediately after collection. If you were lucky enough to collect as many chanterelles as you can’t eat at a time, prepare them for the winter. To do this, they can be salted, pickled, dried or frozen. Moreover, the latter method will allow you to save the greatest amount of useful substances contained in mushrooms. In addition, freezing chanterelles is very simple. 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 fragrant dishes. You can use them to make stews or roasts, various hot appetizers, 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 carrot - 1 pc.;
- Butter - 15 g;
- Flour - 1 tbsp;
- Green onions or other greens to taste;
- Any cereal or vermicelli - optional.
Cooking
Peel potatoes, wash and cut into cubes.
Put it in a saucepan in which we will cook soup. Place the chanterelles there (it is not necessary to defrost them, you can put them directly from the freezer). Pour potatoes with mushrooms with water or broth and send to the stove to cook. You can add laurel and peppercorns (black, allspice).
Peel the carrots and rub on a coarse grater (or cut into thin strips).
Peel the onion and cut into cubes.
Lightly fry the prepared carrots in a pan (until soft).
In a separate 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 cereals to the future soup, then put it at this stage - along with carrots.
Add the fried onion to it. Season the soup to taste. We use salt and pepper for this, as well as any seasonings that you like. If you add vermicelli to the soup, lay it along with the onions.
After 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 stand in this form 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 to the table hot. If desired, season it with sour cream or cream already in the bowl.
Tips:
- You can put whole chanterelles in the soup or pre-cut them.
- So that they do not lose their beautiful color, add a little citric acid or lemon juice to the water. These components will prevent the fungus from browning.
- For greater satiety, boiled chicken or other poultry meat, separated from the bones, can be added to the pot with the first course. And the broth left over from its cooking is suitable for making the soup itself.
- To make the dish tastier, first defrost the chanterelles and fry them in butter with a clove of garlic. It can be crushed a little with the flat side of a knife and removed after frying. You can also grind it with a press, fry it with chanterelles and send it all together in a saucepan. Then not only the aroma, but also the taste of garlic will be felt.
- According to the same recipe, you can cook soup not only with chanterelles, but also with any other mushrooms, as well as their mixture.
What other soup can be cooked from chanterelles
Above it was described how to cook soup from frozen chanterelles. But this, of course, is far from the only way to prepare the first course with these mushrooms. It is very easy to make soup from fresh chanterelles. For this you will need all the same ingredients as in the previous recipe. The only difference in cooking will be that the mushrooms must be put into the pan first and cook until they settle to the bottom of the pan. It is also important not to forget to periodically remove the foam, otherwise the soup will turn out to be cloudy and bitter. After the chanterelles go down, add potatoes to them and continue cooking according to the previous recipe.
Similarly, soup is prepared with dried chanterelles. Only they need to be pre-soaked in cold water for 40-60 minutes, and then follow the recipe. By the way, soaked mushrooms can also be pre-fried in butter.
Chanterelle cream soup deserves special attention. This dish is very refined, has a unique taste and aroma. And it's easy to prepare. To do this, you will need the chanterelles themselves, onions, potatoes, carrots, cream and butter. Defrost frozen mushrooms, soak dried mushrooms, rinse fresh mushrooms thoroughly. Next, randomly chop all the ingredients and alternately lightly fry in butter. Then we put it in a saucepan, fill it with water or broth and cook until all the ingredients are ready. We fill the soup with cream and grind everything together with a submersible 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. Also, all kinds of cheeses are suitable for mushroom soup - from the usual processed cheese of the "Friendship" type to exquisite varieties with mold. The main thing to remember is that after adding new ingredients, be sure to try the dish and bring it to taste, depending on the situation.
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