Delicious soup with chanterelles. Chanterelle soup - the most delicious recipes for first courses with mushrooms. Diet soup option

Commercially valuable chanterelles are loved because they are almost never wormy. Thanks to this, these red mushrooms can be consumed in any form: fresh, dried, pickled, salted, and sometimes even raw. The first of them can be cooked with the addition of any of the listed preparations. But if you can use fresh ones, it’s worth making soup with them at least once.

The five most commonly used ingredients in chanterelle soup recipes are:

Soaking and defrosting

Almost all chanterelle soup recipes require soaking. Fresh mushrooms, cleaned of dirt, should lie in water for about 20 minutes. For dry ones, it will take three hours. Frozen ones need to be thawed at room temperature. The second time they can no longer be put in the freezer. It is enough to rinse salted ones in running water, washing off excess salt. Same with pickled ones.

Features of cooking chanterelles

There are no special features - fresh ones are cooked quickly and are added to the pan after all the vegetables, 15 minutes before the end of cooking. You can use any broth: meat, chicken, vegetable. Boil in water to get a subtle mushroom flavor. The same vegetables that go into any soup are added: potatoes, carrots, onions, garlic. You can add: bell pepper, zucchini, tomatoes.

Five fastest recipes for chanterelle soup:

Dry ones are placed in a pan with water or broth first. Each recipe will have its own description of the steps and stages of cooking - you just need to follow them.

Seasonings 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, add chanterelles fried with onions to the broth
• It is better to prepare puree soup from overgrown mushrooms, and put the uniform and beautiful ones into regular

Chanterelle mushroom soup - what could be tastier? Light, rich, aromatic, and so easy to prepare that any housewife can easily handle the recipe. If desired, the first course can be supplemented different ingredients, which is why it will constantly change taste and aroma.

Mushrooms can be used fresh, dried or frozen. You can supplement chanterelle soups with your favorite seasonings, herbs, sour cream and croutons - this will make them even more satisfying and nutritious. It is better to choose small mushrooms, as they are more aromatic, 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 richer and richer, 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 spoon of softened butter;
• a pinch of salt;
• 3 medium-sized potatoes;
• a little oil for frying;
• a bunch of green onions and dill;
• sour cream for dressing.

Diet soup option

First we deal with mushrooms - we sort out the chanterelles, cut off the rhizomes, and cut up the large ones. After this, rinse thoroughly, paying special attention to the area under the cap (the so-called “sponge”). Boil the product in salted water until completely cooked.

Peel the potatoes and cut them into large cubes, then transfer them to the mushrooms and cook until soft.

Cut the onion into thin half rings and fry until golden brown. Wash the green onions well and chop finely. Add some salt to the chanterelle mushroom soup, add the fried onions, after 5 minutes add the green onions and cook the first dish 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, the appetizing first course of chanterelles can be served, seasoned with sour cream.

Mushroom barley soup with chanterelles

Mushroom soups with 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 dish will be spoiled.

Products needed for cooking:

• 3 medium potato tubers;
• 150 grams of pearl barley;
• 200 grams of fresh chanterelles;
• onion and half a carrot;
• several bay leaves;
• salt;
• ground pepper as desired.

Cooking option

Pour 3 liters of water into the pan, heat it, then add the peeled, washed and chopped mushrooms. While they are cooking, prepare the frying. Cut the onion into half rings, grate the carrots, and then fry until the color of the vegetables slightly changes.

As soon as the mushrooms are completely cooked (usually this takes 30-40 minutes), add pre-washed pearl barley, diced potatoes and frying. To make chanterelle mushroom soup cook faster, it is better to soak the pearl barley overnight so that it has time to swell.

Cook the first dish for 15-20 minutes, then add some salt to the broth, throw in spices and bay leaves. After this, cook the chanterelle soup until the ingredients are completely cooked.

It would be a good idea 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 the bath;
• salt.

Method of preparing the first course

First of all, prepare the vegetables - peel the carrots and onions and cut them into small cubes. Place the onion in a frying pan with oil and fry until transparent. Then add carrots and fry the ingredients until golden brown. Next, add finely chopped and washed mushrooms to the vegetables and simmer for another 15 minutes.

Cut the potatoes into small cubes, put them in a saucepan, fill them with water and put them on the stove. As soon as the potatoes boil, add the roast to the broth and continue cooking the chanterelle mushroom soup over low heat.

Grind the processed cheese (to make this easier, you can put the cheese in the freezer for a few minutes). As soon as the potatoes become soft, carefully pour them into the broth and constantly stir the soup so that the cheese is completely dissolved and does not remain floating in lumps.

A couple of minutes before the end of cooking, salt the first dish, add your favorite spices and a little butter. That's all - delicious soup ready with chanterelles.

Creamy mushroom soup with chanterelles

Worth adding to the broth mushroom soup cream, as it immediately becomes tender and nutritious. You can complement the first dish with fresh herbs, fried garlic and croutons.

Products required for making 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 make creamy soup

We carefully sort the mushrooms, cut off the rhizome and wash them. Small mushrooms can be left whole, and large ones can be cut into small pieces.

Peel the potatoes and cut into strips. Finely chop the onion and carrots. Peel the garlic and also chop it as finely as possible.

Wash the greens, lightly dry and chop.

Place the potatoes in boiling water and cook for 15 minutes over low heat until fully cooked.

Place butter in a frying pan, let it melt, then add vegetables and fry until soft. Transfer the roast into a saucepan and continue cooking the mushroom soup with chanterelles over low heat.

Place the mushrooms in the pan and simmer until the liquid has completely evaporated. After this, pour a little oil and fry for a few minutes until golden brown.

As soon as the potatoes are half soft, add the chanterelles to them. Fry the garlic quickly in oil (30 seconds), and then leave to cool.

A couple of minutes before the end of cooking, pour cream into the soup, add garlic, salt and sprinkle with herbs. After cooking, it must be allowed to brew so that the ingredients fully reveal their aroma.

Recipe for chanterelle mushroom pickle with vermicelli

To make a quick and nutritious soup, you can add vermicelli (spider web) to it.

Products required for cooking:

• 500 grams of chanterelles (you can use frozen ones);
• 4 potatoes;
• carrot;
• 3 medium onions;
• a pair of bay leaves;
• salt;
• 100 grams of vermicelli (you can make it yourself if you wish);
• any greens.

Cooking option

We clean the mushrooms and rinse them well. Place in a saucepan, add 2.5 liters of water and bring to a boil. At this time, cut the potatoes into cubes and peel the vegetables. Grate the carrots and finely chop the onion.

As soon as the mushrooms are completely cooked, put the vegetables and potatoes in the pan, 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 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, seasoned with mayonnaise or sour cream.

Chanterelles are one of the most popular mushrooms among people. They are used for preparing first and second courses, as well as for canning; they retain their shape well, do not crumble, and can be stored raw in the refrigerator for several days.

Chanterelle soup is very simple and tasty dish. Authors of the site " Quick Recipes“We have prepared for you an unusual selection of how to prepare chanterelle soup at home.

Ingredients:

• Chanterelles – 150 gr.;
• young potatoes – 2 pcs.;
• onions – 2 heads;
• Carrots – 1 pc.;
• Garlic – 1 clove;
• parsley greens – 2 tbsp. l.;
• dried oregano – 1 pinch;
• fresh thyme – 2 sprigs;
• cream 10–20% – 2 tbsp. l.;
• butter – 30 gr.;
• black pepper – 1 pinch;
• lard with meat layers– 70 gr.;
• olive oil– 2 tbsp. l.;
• Water – 1 ½ l.

General information:

• Cooking time: 50 minutes;
• Number of servings 5.

Cooking method:

1. Let's prepare all the necessary ingredients for the soup. We clean the vegetables. Cut 1.5 onions into cubes. Set aside half the head. Place the peeled and washed mushrooms in boiling water and cook for about five minutes. Be sure to remove the foam. Then drain the water and place the mushrooms in a colander.
2. We put a thick-bottomed pan on the fire in which we will cook the soup. Pour olive oil and dissolve the butter in it. Simmer the chopped onion over low heat until translucent and add the chanterelles. Salt, pepper, throw in a sprig of thyme and a pinch of oregano. Mix. Simmer for 8–10 minutes. Cut the potatoes into cubes. Finely chop the garlic. Grate the carrots on a coarse grater.
3. Pour 1.5–2.0 liters of hot broth or water into the pan. I usually freeze the leftover water from cooking cauliflower/broccoli/green beans (unsalted broth) and then use it as a base for soups. After boiling, add the potatoes, boil for 5 minutes and add the carrots. Leave the heat a little less than medium. Cook for 10–12 minutes. Then add garlic.
4. We take lard with meat layers. Cut the lard evenly (this is important) into small squares 3–4 mm thick. Carefully place pieces of lard into a cast iron frying pan without oil. Over medium heat, render excess fat until the lard remains dry and crispy. Stir constantly, as lard burns very quickly.
5. Quickly and finely chop the reserved half of the onion. Chop the greens. When the lard turns dark golden brown, add onion to it. Don't forget to stir periodically.
6. The soup is almost ready. All that remains is to pour in two tablespoons of cream and simmer over low heat for several minutes. When the lard and onions are browned, turn off the heat. We don’t let the lard cool in the frying pan; we immediately take it out with a spoon, pouring off every last drop of fat.
7. Serving: pour the soup into a bowl, sprinkle with parsley. Place a bowl separately with dry, crispy salsa with onions and a teaspoon. Take half a teaspoon of roast and place it in the center of the bowl of soup. Do not stir! Bon appetit!

Chanterelle soup

Ingredients:

• Beef ribs– 300 gr.;
• Fresh chanterelles – 300 gr.;
• Carrot – 1 pc.;
• Onion – 1 pc.;
• Potatoes – 2 pcs.;
• Garlic – 2 cloves;
• Salt, black pepper to taste.

General information:

• Cooking time: 2 hours 20 minutes;
• Number of servings 2.

Cooking method:

1. Wash the meat, put it in a saucepan and add a liter of cold water. Place the pan on the fire and bring to a boil. Be sure to remove the foam, this is important. Cook the broth at the lowest boil that can be achieved. The broth should barely boil, and under no circumstances should it boil. Then the transparency of the rich broth is ensured. It is recommended to cook the ribs for at least an hour. The meat should separate.
2. While the broth is cooking, sort out the chanterelles, removing any damaged or spoiled ones. Wash thoroughly to remove sand and stuck leaves, pine needles, etc. Place the chanterelles in a deep bowl and pour boiling water over them. Leave the mushrooms in hot water for 15–20 minutes. After this, rinse the mushrooms under running water.
3. Peel the vegetables: potatoes, onions, carrots and garlic. Cut the potatoes fairly large - into 6–8 pieces per potato. Cut the onion into strips along the bulb, so it will boil less. Cut the carrots into small slices. Garlic can be crushed with a knife or chopped.
4. Remove the boiled bones from the broth and clean them of meat. 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.
5. Cook the broth, stirring, over low heat until the potatoes and carrots are cooked. Once the vegetables are almost ready, add the mushrooms. It is often recommended to chop or chop the mushrooms.
6. Cook chanterelle soup for 15 minutes. Next try. If you think it needs salt and pepper, it's up to your taste. Just to your taste! Pour the finished chanterelle soup into bowls and serve immediately. Bon appetit!

Chanterelle soup with melted cheese

Ingredients:

• Chanterelle mushrooms - 300 grams;
• Young potatoes - 2 pieces;
• Young carrots - 2 pieces;
• Processed cheese - 100 grams;
• Butter - 20 grams;
• Green onions with heads - 3 pieces;
• Basil - to taste;
• Bay leaf - 2 pieces;
• Salt - to taste.

General information:

• Cooking time: 45 minutes;
• Number of servings 6.

Cooking method:

1. We thoroughly wash the chanterelles and remove any debris. Then large chanterelles need to be chopped, small ones can be left as is. Place the chanterelles in a saucepan, add water and cook covered over moderate heat for 15 minutes.
2. Any foam that comes out must be removed. Wash the green onions, chop finely and fry in butter about 2 minutes. Add chopped carrots there. Fry for another 2 minutes, stirring.
3. After the 15 minutes of cooking the chanterelles specified above, add the diced potatoes to the pan. Cook for another 10–15 minutes until the potatoes are ready.
4. When the potatoes are almost ready, add fried onions and carrots, bay leaves, salt, pepper and melted cheese to the soup.
5. As soon as the soup boils, immediately remove it from the heat. Add finely chopped basil, season with salt and pepper and serve hot. Bon appetit!

Mushroom soup with chanterelles

Ingredients:

• 350 gr. chanterelles;
• 1.2 liters of chicken broth;
• 120 gr. onions;
• 120 gr. carrots;
• 150 gr. potatoes;
• 30 gr. parsley;
• 2 cloves of garlic;
• 50 g butter;
• 20 ml. sunflower oil;
• salt, pepper, bay leaf.

General information:

• Cooking time: 1 hour;
• Number of servings 4.

Cooking method:

1. Let's start with the most troublesome process - cleaning the mushrooms. Soak the foxes in a basin with cold water so that the moss and needles get wet.
2. Then we rinse the mushrooms under the tap with cold water, put them in a colander or on a towel to dry.
3. The basis of any mushroom soup is, of course, sautéed onions, and the more, the tastier. So, pour it into the pan sunflower oil, add a piece of butter, then throw in finely chopped onion. Saute until transparent, add garlic cloves passed through a press.
4. Add finely chopped mushrooms to the transparent onions, cover the pan with a lid, and simmer over moderate heat for 5–7 minutes. A lot of water will be released; there is no need to evaporate it, unlike cooking fried mushrooms.
5. Peel the carrots, grate them on a coarse grater, and add them to the saucepan. Next, peel the potatoes, cut them into small cubes, and add them to the rest of the ingredients.
6. Then add chicken broth. For a vegetarian menu, replace the chicken broth with vegetable broth or just add water.
7. Place a bay leaf in a saucepan and add salt to taste. After boiling, cover the mushroom soup with a lid and cook over low heat for 45 minutes.
8. 5 minutes before it’s ready, throw a bunch of finely chopped parsley into the mushroom soup, stir, remove from heat, and leave to rest for 20 minutes. Serve the mushroom soup with chanterelles hot, sprinkle with freshly ground black pepper and season with sour cream.

Delicious soup with chanterelles

Ingredients:

• Water – 2 l.
• Potatoes – 3 pcs.
• Fresh chanterelles – 500 gr.
• Green onion – 50 gr.
• Onions – 1 pc.
• Sunflower oil – 2 tbsp. l.
• Butter – 50 gr.
• Sour cream – 150 gr.
• Salt – 1 tsp.
• Fresh dill – 1 bunch.

General information:

• Cooking time: 60 minutes;
• Number of servings 4.

Cooking method:

1. To prepare chanterelle soup, you need to take fresh chanterelles, potatoes, onions, green onions, dill, refined vegetable oil, butter, sour cream and salt.
2. Sort out the chanterelles, place in a colander, rinse thoroughly in running water and cut into pieces. Leave small mushrooms whole.
3. Pour cold water over the mushrooms and boil until they begin to settle to the bottom. Skim off foam during cooking.
4. Peel the potatoes, wash and cut into slices or cubes. Place the potatoes in the chanterelle broth and boil until soft.
5. Peel the onion and finely chop it. Heat vegetable oil in a frying pan and saute the onion in it. Chop green onions into thin rings.
6. Add salt to the mushroom broth, add sautéed onions and boil for 5 minutes, then add green onions and cook for another 5 minutes.
7. Remove the soup from heat and season with butter. Wash the dill, dry and finely chop. When serving, put sour cream on a plate and sprinkle with chopped dill.

Mushroom soup with chanterelles - what could be tastier and simpler. Those who pick mushrooms in the forest, I think, remember moments of doubt - will a toadstool end up in the basket? So, in the case of “yellow forest gold”, doubts are minimal, since of the similar mushrooms, only the false chanterelle exists, and it is noticeably different from its edible namesake.

In my opinion, only champignons and oyster mushrooms compete with chanterelles in terms of their availability and ubiquity. Even in the most “non-mushroom” year, there will be a trader at the market with a bucket of yellow “fox cubs”.

In addition to accessibility, there are a number of advantages over other forest products. Firstly, worms almost never infect this fungus. Secondly, you can collect a lot at once if you are lucky with a clearing. Thirdly, there is no need to clean. In general, no matter where you look - one continuous benefit!

In my opinion, what can be prepared from chanterelles is the most delicious recipes — mushroom caviar, pasta with mushroom sauce, and, of course, mushroom soup with chanterelles.

• Cooking time: 1 hour
• Number of servings: 4

Ingredients for making mushroom soup with chanterelles:

• 350 g chanterelles;
• 1.2 liters of chicken broth;
• 120 g onions;
• 120 g carrots;
• 150 g potatoes;
• 30 g parsley;
• 2 cloves of garlic;
• 50 g butter;
• 20 ml sunflower oil;
• salt, pepper, bay leaf.

Method for preparing mushroom soup with chanterelles.

Let's start with the most troublesome process - cleaning the mushrooms. Soak the baby foxes in a bowl of cold water to soak the moss and needles.

Then we rinse the mushrooms under the tap with cold water, put them in a colander or on a towel to dry.

The basis of any mushroom soup is, of course, sauteed onions, and the more, the tastier. So, pour sunflower oil into the pan, add a piece of butter, then throw in finely chopped onion. Saute until transparent, add garlic cloves passed through a press.

Add finely chopped mushrooms to the transparent onions, cover the pan with a lid, and simmer over moderate heat for 5-7 minutes. A lot of water will be released; there is no need to evaporate it, unlike when cooking fried mushrooms.

Peel the carrots, grate them on a coarse grater, and add them to the saucepan.

Then add chicken broth. For a vegetarian menu, replace the chicken broth with vegetable broth or just add water.

I store chicken broth in containers in the freezer so I always have extra for soups and sauces.

Place a bay leaf in a saucepan and add salt to taste. After boiling, cover the mushroom soup with a lid and cook over low heat for 45 minutes.

5 minutes before it’s ready, throw a bunch of finely chopped parsley into the mushroom soup, stir, remove from heat, and leave to rest for 20 minutes.

Serve the mushroom soup with chanterelles hot, sprinkle with freshly ground black pepper and season with sour cream.

By the way, if you grind mushroom soup with chanterelles in a blender, it will turn out thick and tasty Mushroom cream soup. However, it should be noted that for pureed soups, the cooking time needs to be slightly increased (by about 10-12 minutes).

Mushroom soup with chanterelles is ready. Bon appetit!

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

How to make soup with chanterelles?

Making mushroom soup from chanterelles is a simple task and even a novice housewife can handle it. The main thing is to choose the appropriate recipe and study the intricacies of the technology.

1. 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.
2. Dried mushrooms are soaked for 2-3 hours, and frozen ones are thawed and fried in oil.
3. You can cook the hot dish in broth or water - in any case, the dish will be tasty and aromatic, but will have different calorie content and degree of saturation.
4. Knowing how long to cook chanterelles for soup, you will get a fragrant hot dish with a harmonious taste. Fresh, frozen or pre-soaked dried specimens are boiled for 15-20 minutes from the moment of boiling.

Fresh chanterelle soup

Tasty soup made from fresh chanterelles will become a favorite in summer menu and will allow you to fully enjoy the unsurpassed mushroom aroma. To do this, you don’t need to add a lot of spices and seasonings. It is better to limit yourself to a laconic set of salt and black pepper or season the hot dish with chopped garlic.

Ingredients:

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

Preparation

1. Prepare and soak the chanterelles.
2. Place potatoes into boiling broth and cook for 10 minutes.
3. Add mushrooms, fry onions and carrots, season the dish, and cook for 15 minutes.
4. Serve chanterelle mushroom soup with green leaves.

Soup with chanterelles and cheese

Delicious chanterelle soup can be cooked with the addition of processed cheese, which will have a positive effect on the taste and nutritional characteristics of the hot dish. The amazing mushroom taste with creamy notes will not leave even the pickiest gourmet indifferent. Basil (fresh or dried) is suitable as a seasoning in this case.

Ingredients:

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

Preparation

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

Chanterelle soup puree - recipe

Chanterelle soup, prepared according to the following recipe, will appeal to lovers of pureed first courses. Some of the mushrooms can be left for serving, frying them in butter until golden brown. Instead of chicken broth, you can use vegetable, beef, or simply purified water as a liquid base.

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.

Preparation

1. Add chanterelles fried with onions in butter and chopped potatoes to the boiling broth and cook for 15 minutes.
2. Puree the vegetables and mushrooms in a blender, pour in warm cream.
3. Season the chanterelle soup to taste and serve, complemented with mushrooms fried whole in butter.

Soup with chanterelles and chicken

Chanterelle soup cooked with chicken will be harmonious in taste, moderately spicy and nutritious. Can be used as fillet chicken breast, and meat on the bone (legs, thighs). In the latter case, you will need to boil the bird until cooked and only then add the remaining 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.

Preparation

1. Brown the chopped chicken in butter, place in boiling water, and cook for 10 minutes.
2. Add chopped potatoes, separately fried chanterelles and onions with carrots.
3. Season the soup with chanterelles chicken broth salt and pepper to taste, boil for 15 minutes, let brew.

Creamy soup with chanterelles

The most delicious, rich chanterelle dish, prepared taking into account the available recommendations outlined below, will amaze with its extraordinary tenderness and piquancy, amazing aroma and sophistication of presentation. 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.

Preparation

1. Fry the chanterelles with shallots, crushed garlic and thyme, stirring.
2. Select smaller specimens of mushrooms for decoration, and chop the rest in a blender, removing the thyme and garlic.
3. Add the broth, heat it up, pour in the cream, and season the dish to taste.
4. Serve creamy chanterelle soup, supplemented with whole mushrooms and herbs.

Pea soup with chanterelles

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

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, crackers.

Preparation

1. Pour water over the soaked peas and cook for 1 hour.
2. Add potatoes, sautéed onions and carrots.
3. The chanterelles are prepared, fried in oil, and placed in a pan.
4. Season the soup to taste, cook for 15 minutes, serve with croutons and fresh chopped herbs.

Dried chanterelle soup - recipe

It will be no less tasty, aromatic and rich. The mushrooms are first rinsed and soaked in cold water for 3 hours, after which they are used to prepare hot dishes. To soften the taste, the dish is supplemented with melted cream cheese or medium-fat cream at the end of cooking.

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.

Preparation

1. The soaked chanterelles are placed in a pan of water along with the potatoes.
2. After 5 minutes, add the sauteed onions, leeks and carrots.
3. Season the dish, cook for 15 minutes, add cream or melted cheese and let the latter dissolve.

Soup with frozen chanterelles

During absence fresh mushrooms it's time to cook. They are pre-defrosted, chopped if necessary, and then fried in a frying pan on vegetable oil with the addition of cream. If desired, the roast 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 clove;
• salt, ground black pepper, herbs.

Preparation

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

Chanterelle soup - recipe in a slow cooker

It will be tasty and rich. You can use fresh, dried or frozen mushrooms, having previously prepared them properly and fried them in the “Baking”, just like onions and carrots. The cream in the recipe can be replaced with processed cheese or completely excluded from the composition and served with sour cream.