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 green onions
- 1 bunch 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 perfectly when cooked, they can be safely stored raw in the refrigerator for several days. Below is one of the successful recipe options for chanterelle mushroom soup. The ingredients for its preparation are easy to buy in supermarkets. If you didn't find fresh mushrooms, you can cook 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, about 40 minutes to cook. Let's talk more about how to cook chanterelle soup.
First put the mushrooms in a colander and rinse thoroughly. Immediately set aside a small amount of the most attractive-looking chanterelles, so that later they can be used for decoration when serving. Cut the rest into small pieces (small mushrooms can be left whole). Place them in a pot of water and boil until they sink to the bottom. Do not forget to periodically remove the foam.
Then wash and peel the potatoes, cut them small cubes and send to the mushrooms. Chop the onion with a knife, grate the carrots. Heat vegetable oil in a frying pan and fry the onion and carrots in it until golden brown. Send the resulting roast to the chanterelles with potatoes.
processed cheese grate on a coarse grater (if it is too soft, just cut into cubes) and throw into the water. Salt, add spices to taste and cook until the cheese is completely dissolved.
As for spices, a win-win option for chanterelle soup is a mixture of garlic and allspice. But they should not be limited. 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 become superfluous. You can add a little nutmeg, oregano, thyme or rosemary. Remember that you do not need to abuse when cooking fragrant herbs. 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. Finely chop them. Chanterelles, set aside for decoration, fry on vegetable oil. Then pour the soup into bowls, sprinkle with chopped green onions and dill, put a spoonful of sour cream, and put a few fried mushrooms on top. The soup is ready to be served.
You can also simply and quickly 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 delicious puree soup from chanterelles of a beautiful orange color (for brightness, you can add a little turmeric). In addition, very popular recipes using meat broths, buckwheat, vermicelli, different options cream soup of chanterelles with cream.
When cooking, you can experiment by substituting and adding ingredients. Novice housewives can use chanterelle soup recipes with photos, they will facilitate the cooking process.
Mushroom pickers appreciate chanterelles
These mushrooms are fairly easy to pick and difficult to confuse with other mushrooms due to their bright orange color and distinctive shape. Almost never they are wormy or rotten. Collect them all summer and up to mid-autumn. You can even make preparations for the winter by sending mushrooms to the freezer to later please your loved ones using one of the frozen chanterelle soup recipes.
These mushrooms contain a large amount of vitamins of group A and have cleansing and regenerating properties. Because chanterelles are used not only for cooking different dishes but also in medicine.
Worth noting also low calorie this type of mushroom and high protein content. Therefore, chanterelles are considered dietary product. In addition, they go well with almost all vegetables and meats.
Let's make chanterelle soup. Only with age I realized that the fox is not my sister. Like in a dream. Chanterelle is probably the most famous edible mushroom. I don’t know how famous, but the most common - for sure!
At the end of spring, or at the beginning of summer, chanterelles appear en masse, like lights, in the forest. On a bright green cover of moss, chanterelles are scattered like orange beads. Chanterelles in the forest remind me of freckles.
An important feature of chanterelles is that they are not wormy. Chanterelles are one of the few agaric mushrooms that I confidently pick in the forest. Chanterelle mushrooms contain many trace elements and vitamins, and, for example, chanterelles are record holders for B vitamins. Very dense, and not brittle, the pulp of chanterelles is delicious with any method of cooking.
Chanterelles can be prepared in many ways. I think the most tasty way cook chanterelles - with onions and laid out on boiled potatoes. I remember this taste from my childhood. We cook this dish at least once every year. Home tradition. The aroma and rich taste of chanterelles allows you not to add a lot of spices, limiting yourself to only salt and black pepper. What is remarkable, the dish cannot be spoiled. Chanterelles are usually boiled before frying, this is up to you.
The end of spring and the beginning of summer is the first season for collecting chanterelles. By the end of summer there will be a major wave. In the meantime, being content with little, we will cook chanterelle soup.
Considering that I always boil mushrooms, and pour out the first broth, it is rather problematic to cook a rich broth from chanterelles. Therefore, without further ado, we will cook the soup on a rich broth of beef bones, and pre-boil the mushrooms slightly, or simply pour boiling water for a while.
Chanterelle soup. Step by step recipe
Ingredients (2 servings)
- Beef bones or ribs 300 g
- Fresh chanterelles 300 g
- Carrot 1 pc
- Onion 1 pc
- Potatoes 1-2 pcs
- Garlic 1-2 cloves
- Salt, black pepper taste
- Let's prepare a soup of chanterelles on a rich broth. You will need bones with meat or ribs. Pork is also possible, but beef is better. Beef makes more delicious broth, however - this is an amateur. Wash the bones, put in a saucepan and pour a liter cold water. Put the pot on the fire and bring to a boil. Be sure to remove the foam, this is important. Boil the broth at the lowest simmer that can be provided. The broth should barely boil, and in no case 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 pour a liter of cold water
- While the broth is being cooked, sort out the chanterelles, removing damaged and spoiled ones. Thoroughly wash off sand and adhering leaves, needles, etc.
Sort the chanterelles, removing damaged and spoiled ones. Thoroughly wash off sand and adhering leaves
- Transfer the chanterelles to a deep bowl and pour boiling water from the kettle. Leave the mushrooms hot water for 15-20 minutes. After that, rinse the mushrooms under running water.
Transfer the chanterelles to a deep bowl and pour boiling water over
- Peel vegetables: potatoes, onions, carrots and garlic. Cut the potatoes fairly large - into 6-8 parts each potato. Cut the onion into strips along the bulb, so it will be less boiled. Cut the carrot into small slices. Garlic can be crushed with a knife or chopped.
Peel vegetables: potatoes, onions, carrots and garlic
- Remove the boiled bones from the broth and clean them from the 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
- Cook the broth, stirring, over low heat until the potatoes and carrots are ready.
Boil the broth, stirring, over low heat until the potatoes and carrots are ready.
- Pay attention - salt and spices have not yet been added. I'll explain why: you may not even want to add them, the chanterelle soup will be so rich after adding the mushrooms.
- Once the vegetables are almost ready, add the mushrooms. It is often recommended to chop or chop mushrooms. I would not do this, because. the taste will not change, and eating a whole mushroom is much more pleasant than catching pieces from the soup.
Once the vegetables are "almost" ready, add the mushrooms.
- Cook chanterelle soup for 15 minutes. Try next. If you think that you need to salt and pepper - to your taste. Only for your taste! I confess - I did not, did not dare to interrupt the taste of mushrooms.
- Ready soup Pour the chanterelles into bowls and serve immediately. I would not add greens, for the reasons described above.
Calories: Not specified
Cooking time: 40 min
All products used to prepare the dish are very affordable and inexpensive. Mushrooms in the recipe are fresh.
Ingredients:
- 2 liters of water;
- 500 grams of fresh chanterelles;
- 1 onion;
- 50 grams of butter;
- 3 medium sized potatoes;
- 50 grams of green onion feathers;
- 2 tablespoons of vegetable oil;
- 150 grams of sour cream (20% fat);
- a small bunch of dill.
Recipe with photo step by step:
Rinse the chanterelles well under running water, then rinse each mushroom individually, especially paying attention to the hat. There should be no forest debris left. Small mushrooms can be left whole, the rest cut into large pieces. During the cooking process, they will decrease in size, so you should not be afraid that the mushrooms will be huge. Place sliced mushrooms in a saucepan and cover with cold water. Cook over medium heat, constantly skimming off the foam. 
While the mushrooms are cooking, let's take care of the potatoes and onions. Peel the onion, chop as you like, fry in two tablespoons of vegetable oil. 
Peel off the skin and cut the potatoes into large cubes. In the case of mushroom soup, do not cut the potatoes finely. You can take my word for it, it won't be as tasty. 
Finish cooking the mushrooms only when they settle to the bottom. 
Dip the potatoes and onions in the mushroom broth. Add salt and your favorite seasonings to taste, although in my humble opinion, they are superfluous here. Boil potatoes for 15 minutes. 
Rinse dill and green onion under running cold water. Free the dill from the stems, cut the greens. 
Add the green onions to the soup after the potatoes are ready. Leave the dill, now it's too early to add it. 
Place a piece of butter in a saucepan. Mushrooms without the addition of butter do not have such a delicious taste. If the soup with chanterelles is planned in a lean version, just add not 2, but 4 tablespoons of vegetable oil while frying the onions. Oh, and skip the sour cream. 
When the butter has melted into the soup, remove the pan from the heat, add the chopped dill. Cover and leave for 10 minutes on a hot plate. 
Serve hot with fresh sour cream.
You can also cook soup from frozen chanterelles. If the chanterelles were boiled before freezing, then they will have to be cooked an order of magnitude less. Cook in the same way until the moment when the mushrooms sink to the bottom.
And they are very tasty too.
Chanterelles, valuable in the commercial sense, are loved by the fact that they are almost never wormy. Thanks to this, these red mushrooms can be consumed in any form: fresh, dried, pickled, salted, sometimes even cheese. The first of them can be cooked with the addition of any of the listed blanks. But if you can use fresh ones, you should at least once cook the soup with them.
The five most commonly used ingredients in chanterelle soup recipes are:
Soaking and thawing
Almost all recipes for chanterelle soup require soaking. Fresh mushrooms, cleaned of dirt, should lie in the water for about 20 minutes. For dry ones, it will take about three hours. Frozen must be thawed room temperature. The second time they can no longer be sent to the freezer. Rinse the salted ones in running water, washing off the excess salt. The same with marinated ones.
Features of cooking chanterelles
There are no special features - fresh ones are cooked quickly and put into the pan after all the vegetables 15 minutes before the end of cooking. You can use any broth: meat, chicken, vegetable. Boil in water for a mild mushroom flavor. The same vegetables that go to any soup are added: potatoes, carrots, onions, garlic. You can add: bell pepper, zucchini, tomatoes.
Five of the fastest chanterelle soup recipes:
Dry put in a pot of water or broth first. Each recipe will have its own description of the steps and stages of cooking - you just need to follow them.
Condiments 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, chanterelles fried with onions are added to the broth
- it is better to cook puree soup from overgrown mushrooms, and put uniform and beautiful ones into regular
Chanterelle soup is unique in its benefits and goes well with many foods. Soups are familiar to many from early childhood. And this is not surprising, since they have incredible benefits for the body of each person. Life does not stand still and the number of recipes is growing, so you can choose the soup recipe that suits you.
Like most mushrooms, chanterelles can be cooked however you wish. You can fry, boil, close in jars, sour, marinate, bake, or add already in ready meals. So, all of the listed mushrooms can be used in soup. Then it will turn out tasty, fragrant and nutritious.
It is important to know that during heat treatment and freezing, mushrooms volatilize useful components, so try not to overcook and digest more than the right time, these mushrooms.
How to cook chanterelle soup - 15 varieties
simple and quick recipe cooking mushroom soup.
Ingredients:
- Chanterelles - 300 gr.
- Potatoes - 400 gr.
- Carrots - 150 gr.
- Dried celery root - 1.5 tablespoons
- Onion- 50 gr.
- Water - 1.5 liters
- Salt - 0.6-1 tablespoon sea salt without a slide
- Rice - 2 tablespoons
- Dried parsley - 1 tablespoon
- Vegetable oil - 2 tablespoons
Cooking:
Peel, wash the carrots and chop into small strips.
Peel the onion and chop very finely.
Rinse the mushrooms and cut as you like.
Pour vegetable oil into a saucepan and fry vegetables in it.
Then add water.
Throw in the mushrooms and boil.
Salt and pepper. Add spices to taste.
Rinse the rice and send it to the soup with potatoes.
Cook until fully cooked.
Pour in the greens.
A beautiful and nutritious soup does not take much time to prepare.
Ingredients:
- Mushrooms - 500 gr.
- Beans -1 bank
- Potatoes - 2 pcs.
- Onion - 1 pc.
- Carrot - 1 pc.
- Pepper
- Greenery
Cooking:
Drain the juice from the beans, let it drain completely. Rinse if desired.
Peel and dice potatoes.
Grate carrots on a coarse grater.
Peel the onion and chop into small rings.
Fry vegetables in vegetable oil.
Pour mushrooms into boiling water.
Cook with potatoes for about 15 minutes.
Add spices to taste.
At the very end, send the beans to the soup.
Serve the soup with finely chopped herbs.
If desired, you can replace the processed cheese with hard cheese.
Very tender soup with cheese will delight you with its unusual, light taste.
Ingredients:
- Mushrooms - 300 gr.
- Potatoes - 4-5 pcs.
- Carrot - 1 pc.
- Onion - 1 pc.
- Processed cheese - 1 pc.
- Purified water - 2 liters
Cooking:
Peel the carrots and onions, wash and cut into small cubes.
Saute vegetables in vegetable oil until golden brown.
Cut the potatoes into cubes, cut the mushrooms as you like.
Send mushrooms with potatoes to boiling water.
Salt and pepper, add spices.
Cook until cooked, at the end add vegetables with finely chopped melted cheese.
Boil no more than 3 minutes.
The soup is ready, you can serve it to the table, garnishing with greens.
The soup has a sweet taste.
Ingredients:
- Mushrooms - 500 gr.
- Corn - 1 bank
- Potatoes - 2 pcs.
- Carrot - 1 pc.
- Pepper
- Spices
- Greenery
Cooking:
Peel the potatoes, cut into cubes, grate the carrots.
Throw potatoes into boiling water, after 5 minutes pour chopped mushrooms.
Simmer for about 10 minutes, season with salt and pepper. Add spices to taste.
Drain juice from corn.
2 minutes before shutdown. Add corn, stir.
Boil 2 minutes.
Serve to the table, garnished with green leaves.
The most delicate consistency of the soup will delight you with its taste.
To make the broth tastier, always put the whole onion in it, then remove it when it softens.
Ingredients:
- Mushrooms - 600-650 gr.
- Potato - 500 gr.
- Carrot - 1 pc.
- Onion - 1 pc.
- Cream 200 ml.
Cooking:
Peel the onion and chop finely.
Wash the mushrooms. Fry the mushrooms in vegetable oil until tender.
Fry the onion with carrots chopped into small pieces directly in a saucepan in vegetable oil.
Throw in the diced potatoes.
Cook on low heat.
Almost at the very end, pour the mushrooms into the soup, pour in the cream. Switch off after a minute.
The soup is ready. Serve garnished with lemon wedges or herbs.
Unusual sea soup for the whole family.
Ingredients:
- Shrimps - 200 gr.
- Mushrooms - 200 gr.
- Potato - 100 gr.
- Carrot - 1 pc.
- Pepper
- Greenery
Cooking:
Fry the shrimp until cooked through butter. About 2 minutes.
Finely chop the mushrooms.
Pour diced potatoes into boiling water, salt and pepper.
After 10 minutes of cooking, add the mushrooms. Cook for about 5 more minutes.
Chop the carrots into small strips, add to the soup. Add spices to taste.
At the very end, add the shrimp.
Serve in portions, garnished with herbs.
Nutritious and hearty soup will energize you.
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
Cooking:
Rinse the cereal, pour it into boiling water, cook until fully cooked for about 20 minutes.
Cut potatoes into cubes and add to soup. Salt and pepper. Cook until done.
Fry the diced bacon in vegetable oil.
Lay out the bacon and mushrooms to drain the fat.
Then fry the mushrooms until golden brown. Add finely chopped onion, fry for about 1 minute more.
Combine all ingredients, cook for about 2 minutes.
Serve to the table, decorating with herbs.
The perfect combination of mushrooms with seafood.
Ingredients:
- Squids - 300 gr.
- Mushrooms - 400 gr.
- Potato - 200 gr.
- Carrot - 1 pc.
- Onion - 1 pc.
- Pepper
- Greenery
Cooking:
Cut the squid into rings or strips.
Fry for about 2 minutes in vegetable oil, add finely chopped onion, fry for about a minute.
Throw potatoes into boiling water cubes, salt and pepper. Add spices.
Grate carrots, send to soup.
Throw in the squid 2 minutes before shutdown.
Serve warm with lime or lemon wedges.
So that the semolina is not taken in 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.
- Carrot - 1 pc.
- Semolina - 1 tbsp. l.
- Vegetable oil - for frying.
- Water.
Cooking:
Wash the mushrooms thoroughly.
Send mushrooms to boiling water, cook for about 20 minutes.
Peel potatoes, chop as you like. Send to soup.
Peel the carrots and onions, chop into small strips, fry in vegetable oil.
Pour the roast into the soup, cook for about 5 minutes.
Slowly add semolina, mixing thoroughly.
Boil for about 3 minutes.
Serve hot.
It is best to take peas with mushrooms in equal proportions.
Ingredients:
- Green peas - 1 bank
- Mushrooms - 500 gr.
- Potato - 100 gr.
- Carrot - 1 pc.
- Pepper
- Greenery
Cooking:
Peel the carrots, grate.
Rinse the mushrooms, pour them into boiling water along with the potatoes, chopped with straws.
Salt and pepper.
Drain the juice from the green peas, let drain. Rinse if desired.
Add spices to soup.
For 3 minutes, add peas with carrots.
Boil 3 minutes.
You can serve to the table, decorating with tomato slices.
Chanterelle soup - cream soup
A light yet nutritious soup.
Ingredients:
- Mushrooms - 800 gr.
- Mushroom broth - 100 ml.
- Cream - 50 ml.
- Garlic - 3 cloves
- Thyme
- Vegetable oil
- Spices
- Greenery
Cooking:
Mushrooms cut, fry in vegetable oil with thyme and garlic.
Beat the resulting mixture with a blender, salt and pepper.
Add broth.
Pour in the cream, heat up.
Stir.
You can serve to the table, garnished with greens.
You can take crackers from the store, or you can cook yourself.
Ingredients:
- Croutons - 400 gr.
- Mushrooms - 500 gr.
- Carrot - 1 pc.
- Onion - 1 pc.
- Potatoes - 2 pcs.
- Pepper
- Vegetable oil
- Greenery
Cooking:
Peel the carrots on a coarse grater, fry with chopped onions until golden brown in vegetable oil.
Chop potatoes into cubes, add to boiling water, salt and pepper. Cook until done.
Rinse the mushrooms, chop.
Add to soup.
At the end of cooking, send the vegetables to the soup, boil for about 3 minutes.
Serve in portions, sprinkle with croutons on top.
This soup has the characteristic sourness of a tomato.
Ingredients:
- Tomatoes - 300 gr.
- Chanterelles - 500 gr.
- Potatoes - 2 pcs.
- chicken broth
- Pepper
- Greenery
Cooking:
Chop the tomatoes into cubes.
IN chicken bouillon, add mushrooms, cook for about 15 minutes.
Cut potatoes into cubes. Add to mushrooms.
5 minutes before shutdown, add tomatoes. Salt and pepper. Add spices.
Serve hot with croutons.
Nutritious soup with smoked chicken.
It is best to rinse the mushrooms 30 minutes before cooking. So that they can run off.
Ingredients:
- Chicken - 300 gr.
- Mushrooms - 300 gr.
- Onion - 1 pc.
- Carrot - 1 pc.
- Pepper
- Potatoes - 2 pcs.
- Greenery
Cooking:
Finely chop the carrots with onions, fry in vegetable oil.
Pour mushrooms with potatoes into boiling water.
Boil for about 10 minutes.
Cut chicken into cubes and add to soup.
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.
- Carrot - 1 pc.
- Tomatoes - 2 pcs.
- Pepper
- Greenery
Cooking:
Rinse the mushrooms, 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.
Pour in the tomatoes.
Cut olives and black olives into rings.
At the end of cooking, add them to the soup.
Serve to the table, garnished with greens.
