How to cook mushroom soup from fresh chanterelles. Chanterelle mushroom soup. Pea soup with chanterelles

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 keep their shape well during cooking, they can be stored raw in the refrigerator for several days without any fear. Having decided to find a suitable recipe, pay attention to chanterelle soup - cooking such mushrooms is not so difficult as it might seem at first.

How to make chanterelle soup

Having decided to make mushroom soup with chanterelles, choose an interesting step-by-step recipe with a photo. The ingredients for it are easy to buy in any supermarket. If you didn’t have fresh mushrooms, then you can make soup from dried chanterelles, and 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, sent to a pot of water and boiled. Then add potatoes and frying, not forgetting to salt. The finished soup will be more aromatic 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 such basic components as green and onions, potatoes, carrots and the required amount of water - about 2 liters. Mushrooms must be thoroughly washed before preparation, after which they will need to be cut into small pieces. You can also dice potatoes, onions and carrots in advance. As for spices, a win-win option is a mixture of allspice and garlic.

Chanterelle soup recipe

Having decided to make the first dish of mushrooms, choose the appropriate recipe, especially since today there is a considerable variety of options. For example, try making a chicken broth base. For cooking, you can use not only a saucepan, but even a slow cooker, putting all the ingredients in its bowl. During 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.
• Destination: for lunch.
• Cuisine: European.

Frozen chanterelle soup can be made lean - great for those who prefer light and healthy meals. If necessary, make it on the basis of any meat broth: in this case, mushrooms with carrots can not be fried, unlike onions, but simply pour the broth into a saucepan and send all the ingredients there. To make the first tasty, add a few cloves of garlic, pre-finely chopped, if desired.

Ingredients:

• frozen mushrooms - 500 g;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onions - 2 pcs.;
• vegetable oil - 2 tablespoons;
• 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 pour water (broth, about 3 liters).
3. Cut the potatoes into cubes, put in the soup.
4. Cook the dish until the potatoes and other components are fully cooked.

With dried chanterelles

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

These mushrooms are not wormy, which greatly simplifies their use in the kitchen. They only need to be slightly cleaned of foliage and needles, shake off the sand. In the forest, they appear in July, and sometimes even in June. You can collect them almost until October. When dried, they do not lose their color or aroma. For soup, they are first poured with boiling water.

Ingredients:

• dried chanterelles - 100 g;
• carrots - 3 pcs.;
• potatoes - 1 pc.;
• onion (bulb / 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 potatoes, cut into small cubes. Cut the onion into slices, and grate the carrots - use a coarse grater.
3. Remove the boiled mushrooms, add potatoes to the hot broth. In a frying pan, fry the onions with carrots, adding chanterelles to them. Close the lid, simmer for 10 minutes.
4. Transfer all contents to a bowl. Then sweat for 5-7 minutes, pour in the cream (a few tablespoons).
5. Close the pot again with a lid. Then sweat 5 minutes. Garnish with chopped parsley.

• Time: 3 hours.
• Servings: 4 persons.
• Calorie content: 89 kcal per 100 g.
• Destination: 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 is easy to find him, because. difficult to confuse with other species, due to the characteristic shape and bright orange color. Before preparing mushroom soup, it is better to sort out all the chanterelles, removing spoiled and damaged ones. To make the broth acquire 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 that, rinse the mushrooms and send to cook for one hour. Add bay leaf, 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 fried mushrooms ready, add cream and simmer for another 10 minutes.
4. Add garlic cloves, grind the resulting soup with a blender, do not forget to salt and season. Dilute with boiling water so that the consistency is like liquid sour cream.
5. Serve delicious mushroom soup with dill, parsley and thyme.

Soup puree with cream

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

From forest mushrooms you can make a delicious puree soup. To make it more original, you can use cream. Chanterelle soup is prepared relatively quickly. If the mushrooms are pre-soaked or boiled and frozen, then the cooking process will go even faster. Small components can be left whole, the rest will have to be cut. If necessary, you can let the finished soup brew.

Ingredients:

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

Cooking method:

1. First, pour the defrosted main ingredient with cold water (about 2 liters). Leave for half an hour and send to cook - also for 30 minutes.
2. In parallel, it is necessary to fry the onions with carrots.
3. After cooking, the chanterelles must be sent to fry (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 soup with mushroom flavor with herbs, for example, dill.

With chicken

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

Deciding to make a very tasty, hearty and at the same time light soup using fried chanterelles, pay attention to the recipe for broth with chicken meat. The finished broth will turn out light, and the chicken meat in it will be tender. You can give the soup an appetizing flavor with the help of spices, and you can adjust the amount of water and density according to your preferences. Before spreading it on deep plates, be sure to sprinkle with herbs, because it contains a lot of vitamins.

Ingredients:

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

Cooking method:

1. First, boil mushrooms and chicken breasts in different pans until half cooked.
2. Let the main ingredient cool, then chop well, 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, let the pasta fry a little. Then fill the whole mass with water (broth) - the amount is at your discretion.
5. Bring to a boil twice. Serve to the table, richly decorated with greens - this way the dish will 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.

A dish prepared using processed cheese has a special originality. Such a 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;
• young 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 large chanterelles, and leave small ones as they are. Transfer to a saucepan, cover with water (3 l) and cook under the lid for about 15 minutes. Be sure to remove the emerging foam.
2. Melt the pieces of butter in a frying pan and fry finely chopped green onions for a couple of minutes.
3. Add chopped carrots to it. Roast for a couple more minutes.
4. After 15 minutes of cooking mushrooms, add potatoes to the same pan - pre-cut into cubes. Simmer until the potatoes are cooked - this will take 10-15 minutes.
5. Add previously fried onions and carrots. Add salt and pepper, a couple of bay leaves and processed cheese, grated.
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.
• 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 recipe for a first for the whole family. For greater satiety, it must be supplemented with chicken thighs and noodles (you can use vermicelli, bows, horns). Boiling and roasting will take a lot 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 things.;
• potatoes - 2-3 pieces;
• carrots - 1 pc.;
• noodles - 50-70 g;
• bay leaf, black pepper, salt - to taste.

Cooking method:

1. Place the chicken thighs in a saucepan of salted water. Skim off the foam as the broth boils. Cook poultry meat over medium heat for 20-30 minutes.
2. Transfer the cooked thighs to a separate plate and let them cool. Strain the resulting broth.
3. Peel chicken thighs from the skin, separate from the bones, 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 - as you like.
5. Grate the carrots using a medium grater, and finely chop the onion. Fry the main ingredient in a pan - about 30 minutes.
6. Put carrots in a pan, fry until cooked. Send the potatoes, cut into small sticks, into the broth. Then throw in the main ingredient with onions and carrots.
7. Add meat to broth. Simmer over medium heat until potatoes are cooked through, about 15 minutes.
8. A few minutes before the dish is ready, put the vermicelli into the broth. Then add bay leaf. Pepper a little.

From zucchini

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

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

Ingredients:

• pickled chanterelles - 3-4 tbsp. l.;
• zucchini, peppers (Bulgarian), carrots, onions (bulb) - 1 pc.;
• potatoes - 4 pcs.;
• processed cheese- 100 g;
• a slice of bread (white) - 50 g;
• salt, spices - to taste.

Cooking method:

1. Cut the onion into cubes, fry it in a saucepan until lightly browned.
2. Peppers, zucchini, carrots cut arbitrarily. Add them to the fried onions. It is necessary to cook on medium heat for 5-7 minutes. Don't forget to stir.
3. Send the chopped potatoes to the saucepan, pour boiling water. Leave to cook until all components are fully cooked.
4. Add processed cheese, previously grated on a coarse grater. Wait until the mass boils, then mix everything.
5. Whip the broth with all the contents until smooth with an immersion blender.
6. Cut off the crusts from the bread and cut curly croutons from the pulp. Put them on bamboo sticks, bake in the oven.
7. Divide the prepared broth into bowls, add some greens. 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.
• Destination: 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 flocks in the forest almost all summer and even until mid-autumn, so buying them in a store, on the market or from foresters is not a problem. They perfectly retain their shape, do not crumble and can even be stored in the refrigerator for several days in their raw form. You can cook the first of them without the use of meat. Get a kind of vegetarian dish.

Ingredients:

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

Cooking method:

1. Soak the barley for half an hour in cold water.
2. If the chanterelles are large, then cut them, then add them to the saucepan with butter.
3. Season with a little salt, fry over medium heat. Do not close the lid so that the liquid can evaporate.
4. Fry finely chopped onion in olive oil, adding salt to taste. Then transfer it to a separate bowl, set aside.
5. Boil 3 liters of water in a saucepan, salt, add coarsely chopped potatoes. Put the washed cereal. Cook over medium heat until potatoes are half cooked.
6. Send the mushrooms to the pan. Continue cooking covered until the potatoes are fully cooked.
7. Remove the pan from the stove, throw crushed garlic into the chanterelle soup. Stir, let it brew. This process will take no more than 5-10 minutes.
8. Pouring the broth into portioned plates, add 1-2 tablespoons of onion (fried), sour cream, chopped parsley, dill to each.

Bean

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

Such a dish can become your lifesaver, not only because it is hearty and tasty, but also quickly prepared. The main components, as the name implies, are mushrooms and beans (white). In doing so, you will need chicken bouillon. If it is not there, then a broth from an ordinary cube will be a good alternative - it will come out no less tasty as a result. You do not 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. First, cut the carrots into small cubes.
2. Place the saucepan over medium heat. Adding olive oil to it, fry the mushrooms until golden brown, not forgetting to salt and pepper them. Stir constantly.
3. Finely chop the onion, chop the garlic. Transfer them to a saucepan. Continue frying - the main thing is not to burn.
4. Cut the sausage into small cubes, send it to the pan to the bulk.
5. Pour in the broth. Boil everything for 7 minutes. Then send there tomato paste, beans.
6. Bring the dish to a boil. At the very end, you need to put pre-chopped parsley. Simmer for 1 more minute, remove from heat and serve.

Secrets of Delicious Chanterelle Mushroom Soup

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

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

Video

Fresh chanterelle mushroom soup is the taste of my childhood. The only first dish that I ate with great pleasure, it seemed divinely delicious to me.

Now I have grown, but the soup has remained a favorite. At every opportunity, I do not miss the opportunity to cook it for myself and my family.

I haven't met anyone who doesn't like him.

Many are surprised and ask: “Do they cook chanterelle soup?” Without a doubt, I will answer: they cook! And even served in restaurants and expensive cafes. I offer you not a restaurant recipe, but a simple homemade recipe from available products and elementary ingredients.

Chanterelle mushroom soup recipe

Everything is very simple and clear.

Ingredients:

• Chanterelles - 100 g;
• Water - 1.5 liters;
• Potatoes - 4-6 pcs.;
• Onion - 1 pc.;
• Carrot - 1 pc.;
• Vegetable oil - 2 tbsp. false;
• Salt - 1 teaspoon;
• Bay leaf - 1 pc.

How much to cook chanterelles for soup

Before we start cooking the dish, we need to process the main ingredient - wild chanterelle mushrooms.

This is how they look after they were brought from the forest.

They are very fragile and tender, so carefully remove forest debris from them, remove the earth from the legs. Cut into several pieces, wash in water.

We send it to the pan, fill it with water, it is desirable to pour as much water as possible. Bring to a boil, remove from heat, discard in a sieve. Rinse in running water. We send it back to the fire, fill it with clean water and cook after boiling for 30-40 minutes. Do not forget to remove the resulting foam.

Drain in a colander and rinse with water.

That's all, chanterelle forest mushrooms are ready for further use.

They can be fried with onions or cream, sour cream, added to soup, frozen in the freezer for future use, and in winter you can enjoy various dishes from them.

How to cook chanterelle soup

A step-by-step recipe with a photo will help you visually remember the process, consider everything to the smallest detail.

Send boiled mushrooms to a frying pan heated with vegetable oil, fry for 5-8 minutes.

Finely chop the onion.

Grate carrots, fry vegetables and mushrooms until cooked, add vegetable oil if necessary.

Pour water into a saucepan and send peeled and cut into small cubes potatoes.

Ready fried vegetables with mushrooms are also sent to boil. Add salt, bay leaf and other spices.

Cook until potatoes are done. Remove from stove, add chopped herbs.

Serve with a slice of black bread, fresh vegetables.

Other recipes

As you understand, this is not the only way to make chanterelle soup. There are many recipes, here I will give a few of them, or rather ways to diversify our recipe.

Don't be afraid to experiment. After all, only those who deviate from the rules create something incredibly tasty and new.

As you can see, it will take quite a bit of your time, and fresh chanterelle mushroom soup is ready.

Chanterelle soup is an appetizing, surprisingly fragrant and rich hot dish that fans of mushroom dishes will not mind eating. You can cook the dish in different ways, using various tricks and recipe features, each time enjoying a new taste.

How to cook soup with chanterelles?

Cooking mushroom soup from chanterelles is a simple matter and even a novice hostess can handle it. The main thing is to choose the right recipe, to study the intricacies of the technology.

1. Chanterelles must first be sorted out, washed, soaked for 1.5 hours in cold water or milk, or for 20 minutes in boiling water, then rinsed again.
2. Dried mushrooms are soaked for 2-3 hours, and frozen ones are thawed and fried in oil.
3. You can cook hot on broth or water - in any case, the dish will turn out tasty and fragrant, but it will have different calorie content and degree of saturation.
4. Knowing how much to cook chanterelles for soup, you will get a fragrant hot dish with a filling that is harmonious in taste. Fresh, frozen or pre-soaked dried specimens are cooked for 15-20 minutes from the moment of boiling.

Fresh chanterelle soup

Delicious fresh chanterelle soup will become a favorite on the summer menu and will allow you to fully enjoy the unsurpassed mushroom flavor. To do this, do not add a lot of spices and seasonings. It is better to limit yourself to a concise set of salt and black pepper or season hot with chopped garlic.

Ingredients:

• chanterelles - 400 g;
• onions and carrots - 1 pc.;
• potatoes - 3-4 pieces;
• broth - 1.5 l;
• refined vegetable oil - 30 ml;
• garlic - 1 clove;

Cooking

1. Chanterelles are prepared and soaked.
2. Potatoes are placed in boiling broth and boiled for 10 minutes.
3. Add mushrooms, fry onions and carrots, season the food, cook for 15 minutes.
4. Chanterelle mushroom soup is served with green leaves.

Soup with chanterelles and cheese

Delicious chanterelle soup can be cooked with the addition of melted cheese, which will positively affect the taste and nutritional characteristics of hot soup. An amazing mushroom taste with creamy notes will not leave indifferent even the pickiest gourmet. As a seasoning in this case, basil (fresh or dried) is suitable.

Ingredients:

• chanterelles - 400 g;
• processed cheese - 150 g;
• onions and carrots - 1 pc.;
• potatoes - 3-4 pieces;
• broth - 1.5 l;
• butter - 30 g;
• laurel - 1 pc.;
• salt, ground black pepper, basil.

Cooking

1. Potatoes are placed in the boiling broth, and after 5 minutes, passerovka from onions and carrots and pre-prepared and slightly fried chanterelles are introduced.
2. After 10 minutes, add melted cheese, stir until it dissolves.
3. Season the soup with chanterelles and melted cheese to taste with salt, pepper, basil, let it brew.

Chanterelle Soup - Recipe

Chanterelle soup, decorated according to the following recipe, will appeal to lovers of pureed first courses. Part of the mushrooms can be left to serve the dish, frying them in butter until golden brown. As a liquid base, instead of chicken broth, you can take vegetable, beef, or just purified water.

Ingredients:

• chanterelles - 500 g;
• cream - 150 ml;
• onions - 2 pcs.;
• potatoes - 4 pcs.;
• chicken broth - 0.5 l;
• butter - 50 g;
• salt, ground black pepper.

Cooking

1. Chanterelles fried with onion in oil and chopped potatoes are added to the boiling broth, boiled for 15 minutes.
2. Puree vegetables with mushrooms with a blender, pour in warm cream.
3. The chanterelle soup is seasoned to taste and served with mushrooms fried whole in oil.

Soup with chanterelles and chicken

Harmonious in taste, moderately spicy and nutritious, you will get chanterelle soup cooked with chicken. Can be used as fillet chicken breast, and meat on the bone (legs, thighs). In the latter case, it will be necessary to boil the bird until cooked and only after that add the rest of the hot ingredients.

Ingredients:

• chanterelles - 500 g;
• chicken fillet - 350 g;
• onions and carrots - 1 pc.;
• potatoes - 3 pcs.;
• water - 1.5 l;
• butter - 50 g;
• salt, ground black pepper, herbs.

Cooking

1. Sliced ​​chicken is browned in butter, spread in boiling water, boiled for 10 minutes.
2. Add chopped potatoes, fried individually chanterelles and onions with carrots.
3. Season the soup with chanterelles on chicken broth to taste with salt, pepper, boil for 15 minutes, let it brew.

Creamy soup with chanterelles

Delicious rich chanterelle, cooked according to the following available recommendations, will amaze you with its extraordinary tenderness and piquancy, amazing aroma and sophistication of serving. In addition, the dish is easy and relaxed to prepare, without taking much time.

Ingredients:

• chanterelles - 800 g;
• shallots (white part) - 200 g;
• mushroom broth from porcini mushrooms - 100-150 ml;
• cream - 100 ml;
• garlic - 2-3 cloves;
• fresh thyme - 2 sprigs;
• refined olive oil - 50 g;
• salt, ground black pepper, parsley.

Cooking

1. Chanterelles are fried with shallots, crushed garlic and thyme, stirring occasionally.
2. Smaller specimens of mushrooms are selected for decoration, and the rest are crushed with a blender, taking out thyme and garlic.
3. Add the broth, warm it up, pour in the cream, season the food to taste.
4. Creamy chanterelle soup is served, supplemented with whole mushrooms and herbs.

Pea soup with chanterelles

Soup with chanterelles, the recipe of which will be presented next, is prepared with peas. Unusual combination components results in an excellent taste result. Peas are pre-soaked in a large volume of water for several hours, and then washed again thoroughly and set to boil.

Ingredients:

• chanterelles - 400 g;
• peas - 300 g;
• water - 2.5 l;
• onions and carrots - 1 pc.;
• potatoes - 3 pcs.;
• olive oil - 50 g;
• salt, ground black pepper, herbs, croutons.

Cooking

1. Pour soaked peas with water and boil for 1 hour.
2. Lay potatoes, sautéed onions with carrots.
3. Chanterelles are prepared, fried in oil, sent to the pan.
4. Season the soup to taste, boil for 15 minutes, serve with crackers and fresh chopped herbs.

Dried Chanterelle Soup - Recipe

It will turn out no less tasty, fragrant and rich. Mushrooms are pre-rinsed and soaked in cold water for 3 hours, after which they are used to cook hot. To soften the taste, the dish is supplemented at the end of cooking with melted cream cheese or medium-fat cream.

Ingredients:

• dried chanterelles - 3 handfuls;
• water - 2 l;
• onions and carrots - 1 pc.;
• potatoes - 3 pcs.;
• leek - 1 pc.;
• olive oil and butter - 20 g each;
• cream or cheese - 250 g;
• salt, ground black pepper, herbs.

Cooking

1. Soaked chanterelles are placed in a pot of water along with potatoes.
2. After 5 minutes, sauté from onions, leeks and carrots is added.
3. The food is seasoned, boiled for 15 minutes, cream or melted cheese is added and the latter is allowed to bloom.

Soup with frozen chanterelles

In the absence of fresh mushrooms, it's time to cook. They are pre-thawed, crushed if necessary, and then fried in a pan in vegetable oil with the addition of butter. If desired, roasting can be supplemented with garlic or herbs.

Ingredients:

• frozen chanterelles - 400 g;
• water - 2 l;
• onions and carrots - 1 pc.;
• potatoes - 3 pcs.;
• olive oil and butter - 40 g each;
• garlic (optional) - 1 prong;
• salt, ground black pepper, herbs.

Cooking

1. Thawed chanterelles are crushed, fried in a mixture of oils and put in a pan along with chopped potatoes and sautéed onions and carrots.
2. Season hot to taste, boil for 15-20 minutes, let it brew.
3. Soup is served with herbs.

Chanterelle soup - recipe in a slow cooker

Delicious and rich will turn out. You can use fresh, dried or frozen mushrooms, having previously prepared them properly and fried them in the “Baking” like onions and carrots. The cream in the recipe can be replaced with melted cheese or completely excluded from the composition and served with soup with 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. Chicken fillet and cut the 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.

This fragrant soup housewives will like it, as it will not take them much time: the soup is cooked in one pan. 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

Let's make chanterelle soup. Only with age I realized that the fox is not my sister. It's like a fairytale. Chanterelle is probably the most famous edible mushroom. I do not 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

1. 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. With beef, a more delicious broth is obtained, however, this is not for everyone. Wash the bones, put them in a saucepan and pour a liter of 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

2. 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

3. Transfer the chanterelles to a deep bowl and pour boiling water from the kettle. Leave the mushrooms in 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

4. 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

5. 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

6. 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.

7. 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.
8. 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.

9. 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.
10. Pour the prepared chanterelle soup into bowls and serve immediately. I would not add greens, for the reasons described above.

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