Soup of chanterelles - appetizing, surprisingly fragrant and full of hot, which will be enjoyed by lovers of mushroom dishes. You can cook the food in different ways, using various tricks and specialties of recipes, each time enjoying a new taste.
How to make a soup with chanterelles?
Preparation of mushroom soup from chanterelles is a simple matter and even a novice mistress will be able to cope with it. The main thing is to choose a suitable recipe, to learn the subtleties of the technology.
- Chanterelles must first be sorted, washed, soaked for 1.5 hours in cold water or milk, or for 20 minutes in boiling water, then rinse again.
- Dried mushrooms are soaked for 2-3 hours, and the frozen ones are defrosted and fried in oil.
- You can cook hot on broth or water - in any case, the dish will turn out delicious and aromatic, but it will have different calories and a degree of saturation.
- Knowing how much to cook chanterelles for soup, you will get a fragrant hot with harmonious to taste filling. Fresh, frozen or pre-soaked dried specimens cook 15-20 minutes from the time of boiling.
Fresh chanterelle soup
Delicious soup of fresh chanterelles will become a favorite in 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 confine a laconic 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 tooth;
- salt, ground black pepper, herbs.
Preparation
- Prepare and soak chanterelles.
- In a boiling broth lay the potatoes and cook for 10 minutes.
- Add mushrooms, fry from onions and carrots, season the food, cook for 15 minutes.
- Serve mushroom soup with chanterelles and green leaves.
Soup with chanterelles and cheese
Delicious soup with chanterelles can be cooked with the addition of melted cheese, which will positively affect the taste and nutritional characteristics of hot. An amazing mushroom taste with creamy notes can not leave indifferent even the finicky gourmet. As a seasoning, the basil (fresh or dried) is suitable.
Ingredients:
- chanterelles - 400 g;
- melted cheese - 150 g;
- onions and carrots - 1 pc .;
- potatoes - 3-4 pieces;
- broth - 1,5 l;
- butter - 30 g;
- laurel - 1 piece;
- salt, ground black pepper, basil.
Preparation
- In the boiling broth, potatoes are laid, and after 5 minutes, a dressing of onions and carrots and pre-prepared and slightly roasted chanterelles are introduced.
- After 10 minutes, add the melted cheese, stir until it is blooming.
- Season the soup with chanterelles and melted cheese to taste salt, pepper, basil, let them brew.
Chanterelle mash soup - recipe
Soup of chanterelles, designed according to the following recipe, will be to the liking of fans of the first dishes scraped. Part of the mushrooms can be left to serve the dish, frying them in butter until red. As a liquid base, instead of chicken broth, you can take vegetable, beef, or simply purified water.
Ingredients:
- chanterelle - 500 g;
- cream - 150 ml;
- onion - 2 pieces;
- potatoes - 4 pcs .;
- broth chicken - 0,5 l;
- butter - 50 g;
- salt, ground black pepper.
Preparation
- In the boiling broth, fried chanterelles and chopped potatoes, fried for 15 minutes.
- Pure vegetables with mushrooms blender, pour in warm cream.
- Season the soup-mashed potatoes of chanterelles to taste and serve, supplemented with whole-fried mushrooms in oil.
Soup with chanterelles and chicken
Harmonious to taste, moderately spicy and nutritious will be a soup made of chanterelles, cooked with chicken. You can use both chicken fillet and meat on the bone (legs, hips). In the latter case, you will need to boil the bird until it is ready and then add the rest of the hot ingredients.
Ingredients:
- chanterelle - 500 g;
- chicken fillet - 350 g;
- onions and carrots - 1 pc .;
- potatoes - 3 pcs .;
- water - 1.5 liters;
- butter - 50 g;
- salt, ground black pepper, herbs.
Preparation
- Stir in the butter chopped chicken, spread in boiling water, cook for 10 minutes.
- Add chopped potatoes, fried separately chanterelles and onions with carrots.
- Season soup with chanterelles on chicken broth to taste salt, pepper, boil for 15 minutes, allow to brew.
Creamy chanterelle soup
Delicious rich creamy cream of chanterelle soup , cooked with the following recommendations available, will amaze with extraordinary tenderness and piquancy, surprising aroma and delicacy of serving. In addition, the dish is easily and naturally prepared without taking a lot of time.
Ingredients:
- chanterelle - 800 g;
- onions (white part) - 200 g;
- mushroom broth from porcini mushrooms - 100-150 ml;
- cream - 100 ml;
- garlic - 2-3 teeth;
- fresh thyme - 2 sprigs;
- refined olive oil - 50 g;
- salt, ground black pepper, parsley.
Preparation
- Fry the chanterelles with a shallot, crushed garlic and thyme, stirring.
- Take smaller specimens of mushrooms for decoration, and the rest is ground with a blender, taking out thyme and garlic.
- Add the broth, warm up, pour in the cream, season the food to taste.
- Served cream cream soup of chanterelles, complemented with whole mushrooms, greens.
Pea soup with chanterelles
The soup with chanterelles, the recipe of which will be stated next, is prepared with peas. An unusual combination of components results in a great taste result. Peas are pre-soaked in a large volume of water for several hours, and then once again washed thoroughly and set to cook.
Ingredients:
- chanterelles - 400 g;
- peas - 300 g;
- water - 2.5 liters;
- onions and carrots - 1 pc .;
- potatoes - 3 pcs .;
- olive oil - 50 g;
- salt, ground black pepper, greens, crackers.
Preparation
- Fill the soaked peas with water and cook for 1 hour.
- They put potatoes, salted onions with carrots.
- Chanterelles are prepared, fried in oil, sent to a pan.
- Season soup to taste, cook for 15 minutes, served with rusks and fresh chopped greens.
Soup from dried chanterelles - recipe
No less delicious, fragrant and full of rich soup made from dried chanterelles . Mushrooms are rinsed beforehand and soaked in cold water for 3 hours, after which they are used for cooking hot. To soften the taste, the food is supplemented at the end of cooking with melted cream cheese or cream of medium fat content.
Ingredients:
- chanterelles dried - 3 handfuls;
- water - 2 l;
- onions and carrots - 1 pc .;
- potatoes - 3 pcs .;
- leeks - 1 piece;
- olive oil and creamy - 20 g;
- cream or cheese - 250 g;
- salt, ground black pepper, herbs.
Preparation
- The soaked chanterelles are placed in a pot of water together with potatoes.
- After 5 minutes, add a paste from the onions, leeks and carrots.
- Season the dishes, cook for 15 minutes, add cream or cream cheese and let the last bloom.
Soup with frozen chanterelles
In the absence of fresh mushrooms, it's time to cook mushroom soup from frozen chanterelles . They are preliminarily defrosted, if necessary crushed, and then fried in a frying pan in vegetable oil with creamy. If desired, the frying can be supplemented with garlic or herbs.
Ingredients:
- chanterelles frozen - 400 g;
- water - 2 l;
- onions and carrots - 1 pc .;
- potatoes - 3 pcs .;
- olive oil and creamy - 40 g;
- garlic (optional) - 1 tooth;
- salt, ground black pepper, herbs.
Preparation
- Defrosted chanterelles chop, fry in a mixture of oils and put in a pan with chopped potatoes and rescued onion and carrots.
- Season hot to taste, boil for 15-20 minutes, allow to brew.
- Serve the soup with greens.
Chanterelles soup - recipe in a multivariate
A delicious and richly brewed soup made of chanterelles in a multivariate . You can use fresh, dried or frozen mushrooms, having prepared them properly and frying on "Baking" as well as onions with carrots. Cream in the recipe can be replaced with melted cheese or even eliminate them from the composition and serve soup with sour cream.
Ingredients:
- chanterelles - 400 g;
- water - 2 l;
- onions and carrots - 1 pc .;
- potatoes - 3 pcs .;
- butter - 50 g;
- green onions, greens - to taste;
- cream or cheese - 200 g;
- salt, ground black pepper.
Preparation
- Pass on the "Baking" onions and carrots, add prepared chanterelles, potatoes.
- Pour cream, hot water, season the food and switch the device to "Quenching" or "Soup".
- After the signal, the greens are thrown into the bowl and garlic if desired, they are allowed to bake hot in the "Heated" mode.