You can make many delicious dishes from mushrooms. How to make cream soup from chanterelles, learn from this article.
Chanterelle cream soup with milk
Ingredients:
- chanterelles fresh - 200 g;
- onion - 120 g;
- cow's milk - 400 ml;
- mushroom broth - 1.5 liters;
- raw egg yolk of chicken eggs - 1 piece;
- wheat flour - 30 g;
- natural butter - 25 g;
- ground black pepper;
- salt.
Preparation
Mushrooms chanterelle chopped small, chopped onions. Add the mushroom broth and pour it all into a suitable saucepan. We cook for about 10 minutes. After that, we rub the mass with a blender. In a frying pan, melt the butter, add flour, mix and add milk. On a small heat, heat for about 8 minutes until the thickening of the mass. Now we pour the mashed potatoes of chanterelles, podsalivaem and pepper. Boil for another 5 minutes, and then minimize the fire. Add the whipped yolk and heat for another 3 minutes, not letting the mass boil strongly.
Cream-soup with chanterelle and cheese
Ingredients:
- fresh chanterelles - 300 g;
- stalks of green onions - 3 pcs .;
- potatoes - 200 g;
- bay leaves - 2 pcs .;
- natural butter - 20 g;
- dried basil;
- processed pasty cheese - 100 g;
- carrots - 200 g;
- salt.
Preparation
Mushrooms are mine, cut into slices, we put them into a pan, pour in water and cook for about 15 minutes, taking off the foam. Finely chopped onion, let's saute on butter for about 2 minutes, add the carrots sliced with thin mugs and cook for another minute. 2. Add potatoes, cut into cubes and boil for 15 minutes. Then salt, put bay leaf and vegetable fry. Now add the melted cheese, mix and cook until it dissolves. We turn off the plate, season the soup with dried basil and serve it hot.
Finnish chanterelle cream soup
Ingredients:
- vegetable broth - 1 liter;
- cream of 20% fat content - 150 ml;
- chanterelles - 400 g;
- garlic - 2 cloves;
- parsley - 1 bunch;
- onion - 170 g;
- natural butter - 40 g;
- Wheat flour - 50 g.
Preparation
Melenko weed onion and garlic, chanterelles cut into several parts. We melted the butter and passer in it onions with garlic to a clear state. Add the chanterelles, stir and simmer for about 5 minutes. Add the flour, stir well and pour in the hot broth. We add salt, pepper and cook for a quarter of an hour. Now pour in the cream and cook for another 5 minutes. Put the chopped parsley in the soup and serve it to the table.
Cream-soup of chanterelles with garlic
Ingredients:
- potatoes - 4 pcs .;
- fresh chanterelles - 500 g;
- onion - 100 g;
- carrots - 120 g;
- cream of 20% fat content - 150 ml;
- sprig of dill - 4 pcs .;
- water - 3 liters;
- butter - 45 g;
- salt;
- garlic - 1 clove;
- vegetable oil - 20 ml;
- pepper.
Preparation
Chanterelles are sorted, we clean the soiled places with a brush and mine in cold water. If the mushrooms are large, cut them into pieces, and leave small pieces intact. My potato, clean and cut into small cubes. Onions are cleaned and finely chopped. Carrots mine and grind the grater. Garlic is clean and melenko chopped. Dill rinse and finely chop. We boil water, a little pouring and potatoes. With a weak boil, boil for 20 minutes.
In a frying pan, warm up 20 ml of vegetable oil, add half of butter and let it melt. We put the onion and fry it until soft for about 3 minutes on low heat. Add carrots and fry vegetables for about 2 minutes, stirring occasionally.
Fried vegetables are placed in a pot of potatoes and continue to cook soup on low heat. We put the chanterelles in the same frying pan and add some salt. Fry them until the liquid evaporates completely. Then add the remaining butter and fry the mushrooms minute 3 to the blush. We send them to the pan. With a submerged blender, we mass a lot. In the same frying pan fry the chopped garlic for about a minute. In the soup we pour the cream and let it boil. To taste it we add salt, pepper, we add garlic and we let it take us a quarter of an hour. We serve mushroom cream soup from chanterelles to a table with fresh baguette.