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Chanterelle soup: recipes with chicken, cream, beef, Finnish

Chanterelle soup: recipes with chicken, cream, beef, Finnish


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Housewives often face the question of what to cook for dinner. Fresh chanterelle soup is a great option. There will be a great healthy dish on the table, which can be found in expensive restaurants. These mushrooms are classified as gourmet products because of their composition and rich taste. It is worth exploring the cooking methods and choosing the right recipe to feed the family.

Is chanterelle soup made

Most often, recipes for fried, pickled fresh chanterelles are found in cookbooks. But it is with these mushrooms that the soup is filled with an indescribable aroma. There are many recipes in which the product is revealed from a new side each time.

Chanterelles will add flavor to meat first courses, diversify the usual menu. For vegetarians, this soup will help saturate the body with healthy proteins.

How to make chanterelle soup

For soup with chanterelles, mushrooms are used fresh, dried and frozen. There are a number of rules for each: preparation, cooking time. It is necessary to study them so as not to make mistakes and serve a great dish on the table.

Chanterelle soups are boiled in meat or vegetable broth. For satiety, pasta, rice, pearl barley and potatoes are added to them. Dairy products such as cheese, cream or milk will give you a special taste.

Housewives add spices, garlic, bay leaves and herbs to the composition.

How to cook fresh chanterelle soup

It is better to start preparing for cooking soup with the main ingredient - mushrooms. You should immediately draw your attention to the fact that the freshly harvested crop after a "quiet hunt" must be used in the first 1.5 days.

Procedure:

  1. Remove one copy from the basket so as not to damage the integrity, immediately removing large debris and foliage.
  2. Soak in cold water for good cleaning for 20 minutes.
  3. Using a sponge, rinse the caps on both sides and immediately rinse off sand and earth under a tap.
  4. Cut off the rotten areas and the lower part of the leg.

Chanterelles contain bitterness that repels pests. There will be practically no damaged copies. So that it is not felt in the soup, the first water after boiling must be drained.

Important! Large old fruits are often very bitter. Therefore, it is recommended to use young chanterelles for the soup.

The cooking time should not exceed 30 minutes, otherwise the mushrooms will become rubbery.

How to make soup with dried chanterelles

Dried chanterelles do not lose their aroma and color. Before preparing the soup, you will need to inspect the fruit for the presence of needles, leaves and sand.

Next, the mushrooms must be soaked in water at room temperature for half an hour. Change the liquid composition and cook. The heat treatment time will remain the same as for fresh mushrooms.

How to make frozen chanterelle mushroom soup

Many people use chanterelles immediately after taking them out of the freezer. But often in the home version, mushrooms are harvested in different sizes, which is not very convenient to use. Of course, in this type of product it is better to defrost it beforehand in order to give the required shape.

Cooking time will increase if the mushrooms have not been boiled before freezing.

Chanterelle mushroom soup recipes

Recipes for fresh, frozen and dried chanterelle soups are varied. Mushrooms are added to everyday first courses in order to add new notes of aroma and taste, they prepare an independent dietary product. Mashed soups are especially popular; each of them has its own flavor and originality of serving. Further, the best options are selected, not only for information. It is worth making the choice to feed the family an original dinner.

A simple recipe for chanterelle soup

This option is convenient for a simple set of products and ease of manufacture.

Ingredients for Mushroom Soup:

  • water (you can take any broth) - 2.5 l;
  • potatoes - 400 g;
  • fresh chanterelles - 400 g;
  • butter - 1.5 tbsp. l .;
  • onions, carrots - 1 pc.;
  • flour - 2 tbsp. l .;
  • greens.

Advice! If you want to cook a more hearty meal, then you can add cereals or noodles.

  1. Cut the prepared mushrooms into small pieces. If there is any doubt about the quality of the product, then bring to a boil in a saucepan of water and drain off the liquid.
  2. Cook together with peeled potatoes in the form of cubes.
  3. In a frying pan, sauté chopped onions and carrots with the addition of butter. At the end, pour flour through a sieve, stir and hold on the stove for a little more.
  4. Add the frying to the soup 10 minutes after boiling.
  5. Cook until cooked over low heat, covered.
  6. You can immediately salt, add bay leaf.

When serving, sprinkle fresh chopped herbs on plates, put sour cream on the table.

Dry chanterelle soup recipe

If you have dried chanterelles in your home kitchen, then you can make a fragrant soup.

Composition:

  • rice - ½ tbsp.;
  • dried chanterelles - 100 g;
  • onion - 1 pc.;
  • carrots - 2 pcs.;
  • butter (butter) - 30 g;
  • broth (or plain water) - 2 l;
  • garlic - 2 cloves;
  • spices and herbs.

You can add potatoes if there is a need for satiety and thickness of the dish.

Step by step guide:

  1. Sort the chanterelles for debris and blackened fruits. Shake in a colander, getting rid of the sand, rinse under the tap.
  2. Cover with water and leave to swell for half an hour at room temperature.
  3. Change the liquid to broth and put in a saucepan over the fire.
  4. After 15 minutes add rice.
  5. At this time, prepare the frying in oil for the diced onion soup, grated carrots. Add to the rest of the food 5 minutes before cooking, along with chopped garlic, bay leaves and salt.

Let it brew under the lid and pour into plates.

Chanterelle soup

Chanterelle soup recipes differ from the simple cooking method. Adults and children like the consistency of the dish.

The first thing you need to pay attention to is the feed that was initially selected. Some soups are chopped completely with a blender and sprinkled with fresh herbs. There is an option when the mushrooms, after boiling, are fried a little and brought into the plate with the finished dish, thereby decorating and focusing on the main ingredient.

Fried croutons or garlic croutons will be a great addition.

Chanterelle and cheese soup

Creamy products perfectly enhance the taste of the mushrooms. Therefore, cheese is often added to first courses (especially in cream soups).

You need to know that you need to bring it in at the very end and wait for it to melt. It is better to choose soft varieties so that this happens quickly and evenly. Such a dish is prepared at one time and served hot.

Chanterelle and chicken soup

A light dish that will be more satisfying, if you first cooked meat broth on the bone and drain.

Product set:

  • chicken breast - 350 g;
  • chanterelles - 500 g;
  • onion, carrot - 1 pc.;
  • water - 1.5 l;
  • potatoes - 3 pcs.;
  • butter - 50 g;
  • salt and spices.

Detailed description of chicken soup with fresh chanterelles:

  1. Start with the breast, which, after rinsing and drying with a kitchen towel, cut into small cubes. Fry in oil until golden brown. Pour into a saucepan boiling with water.
  2. Saute the peeled and washed mushrooms and vegetables separately. Add to soup along with chopped potatoes.
  3. Add spices, bay leaves and salt.
  4. Cook for a quarter of an hour.

At the end, sprinkle with chopped herbs and let it brew for 5 minutes under the lid.

French soup with chanterelles and herbs

French cuisine is renowned for its recipes. This soup will not leave indifferent the whole family.

The following products are required:

  • dried chanterelles - 50 g;
  • red onion - 1 pc.;
  • potatoes - 2 pcs.;
  • boiling water - 1.5 liters;
  • smoked bacon - 250 g;
  • salted butter - 2 tbsp. l .;
  • olive oil - 1 tbsp l .;
  • fresh dill, parsley;
  • Provencal herbs.

Advice! Be careful with salt in this recipe, as some ingredients already contain it.

Detailed description of all steps:

  1. Pour 500 ml of boiling water over the chanterelles. After 20 minutes, set aside 1/3 and pat dry.
  2. Cook the rest together with peeled and chopped potatoes.
  3. Fry chopped bacon in a dry skillet.
  4. Separately sauté the onions in olive oil.
  5. Add everything to a saucepan along with chopped herbs and Provencal herbs, keep it on fire for a while.
  6. Grind with an immersion blender so that small pieces of bacon remain in the puree.
  7. Fry the rest of the chanterelles in butter.

Pour into bowls and put some whole mushrooms in each.

Chanterelle soup with cream

Soup with cream of fresh chanterelles for lunch will cheer up the whole family with its colors.

Ingredients:

  • potatoes - 3 tubers;
  • mushrooms - 200 g;
  • onion - 1 pc.;
  • flour - 1 tbsp. l .;
  • carrots - 1 pc.;
  • cream - 1 tbsp.;
  • spices and herbs.

Recipe step by step:

  1. Peel the chanterelles, rinse and chop, removing the lower part from the leg.
  2. Cover with water and put on fire.
  3. After a quarter of an hour, change the liquid and add potatoes, which should be peeled and shaped in advance.
  4. Heat a frying pan with butter and sauté onions and carrots. At the end, add flour and fry until golden brown. Pour in the cream. They must first be warmed up so that they do not curl up.
  5. Add spices to the sauce and bring to a boil, lowering the flame.
  6. Mix the contents of the pan with the mushroom broth.

After boiling again, you can serve it on the table.

Finnish chanterelle soup

Scandinavian soups are famous all over the world. It is worth trying to cook one of them.

Composition:

  • any broth - 1 l;
  • chanterelles - 400 g;
  • sour cream - 150 ml;
  • garlic - 2 cloves;
  • flour - 2 tbsp. l .;
  • butter;
  • parsley;
  • bulb.

Cooking algorithm:

  1. In a saucepan with a thick bottom, melt the butter and sauté the chopped onion and garlic until transparent.
  2. Cut the already completely processed chanterelles into medium-sized pieces and send them to fry.
  3. As soon as the liquid boils away, add flour. You will need to mix well to break up all the lumps.
  4. Pour in broth and cook for 15 minutes.
  5. A few minutes before being ready, add salt, sour cream, pepper and chopped parsley.

Cover and let it brew. Pour into bowls.

Chanterelle and beef soup

A hearty first course will come in handy more than ever in the cold season.

Product set:

  • fresh chanterelles - 300 g;
  • beef ribs - 300 g;
  • garlic - 3 cloves;
  • carrots and onions - 1 pc.;
  • potatoes - 2 tubers.

Detailed description:

  1. Rinse meat ribs, chopped in medium pieces, and boil over low heat for an hour. Collect the formed foam on the surface.
  2. Remove the peel from vegetables, rinse. Shape the potatoes into cubes, carrots into rings, onions into half rings, and pass the garlic through a press.
  3. Remove the finished ribs, remove the meat from the bones and send back to the broth along with the prepared foods. Cook until all vegetables are cooked.
  4. At this time, sort out the chanterelles, remove all debris and rinse thoroughly. Large cut.
  5. Pour the mushrooms into the soup and leave on the stove for another quarter of an hour.
  6. Season with salt a couple of minutes before the end.

Pour the present dish into serving plates. Can be served with sour cream.

Soup with chanterelles and honey agarics

If there are pickled mushrooms in the refrigerator, then you can cook the soup in a slow cooker with honey agarics and chanterelles.

Ingredients:

  • chicken breast - 400 g;
  • mushrooms - 350 g;
  • rice - 8 tbsp. l .;
  • carrots - 1 pc.;
  • potatoes - 3 pcs.;
  • bulb;
  • green onions.

Detailed recipe description:

  1. Rinse the chicken fillet, dry and fry in sunflower oil until a crust forms.
  2. Peel vegetables. Chop the onion, grate the carrots and sauté with pieces of meat, adding chopped mushrooms and chanterelles.
  3. Pour in small cubes of potatoes and rinsed rice.
  4. Pour immediately with water or broth.
  5. Set the "Soup" or "Stew" mode for 1 hour.
  6. Add salt and spices 10 minutes before cooking.

After the signal, serve in nice bowls, sprinkle with chopped herbs.

Chanterelle soup in chicken broth

Noodle soup is popular among the first courses.

Product set:

  • chicken leg - 1 pc.;
  • chanterelles - 300 g;
  • carrots, onions - 1 pc.;
  • egg - 1 pc.;
  • flour - 1.5 tbsp.;
  • potatoes - 2 pcs.;
  • sour cream or cream - 200 g;
  • greens.

Step-by-step instruction:

  1. Boil the leg after rinsing, skimming off the foam. Pull out, remove the meat from the bone and return to the pan.
  2. Beat the egg into a bowl, beat a little with a fork and knead the dough, adding flour. Allow to rest, roll thinly and chop the noodles. It can be dried in the oven.
  3. First fry the chopped onion in oil until transparent.
  4. Add the processed chanterelles.
  5. After evaporating the liquid, add the grated carrots.
  6. Pour potatoes into the broth first, cut into cubes, cook until half cooked.
  7. Add stir-fry with mushrooms and noodles. Salt immediately and add bay leaves.
  8. 5 minutes until ready to pour in the cream.

Important! Do not pour cold cream into boiling water. They'll just curl up.

Sprinkle with herbs already in the plates.

Salted chanterelle soup

Soup with pearl barley and salted chanterelles will help saturate the body with vitamins and warm up on a winter evening. After removing the meat from the composition, you can cook it during the fast.

Ingredients:

  • chicken wings - 300 g;
  • salted chanterelles - 150 g;
  • butter - 1 tbsp. l .;
  • pearl barley - ½ tbsp.;
  • onion - 1 pc.;
  • celery root - 100 g;
  • carrot;
  • Bay leaf.

Cooking instructions:

  1. Boil the wings for 10 minutes and drain the liquid completely.
  2. Rinse the meat and fill with new water.
  3. Add coarsely chopped onions, carrots and pieces of celery to a saucepan. It is not necessary to add everything at once to the composition, it is necessary to leave half for frying. Put on fire.
  4. While the broth is preparing, rinse the pearl barley and boil in the microwave until half cooked with a little water. Pour into soup.
  5. In a skillet, sauté the remaining diced vegetables. Add a little broth at the end. Add chopped chanterelles and keep on fire for another 7 minutes.
  6. Remove the roots from the soup and add frying with porridge.
  7. After boiling, put the bay leaf and salt.

Cook until tender.

Chanterelle mushroom soup with noodles

This soup is a great easy pre-dinner snack.

Composition:

  • chicken breast - 450 g;
  • small vermicelli - 200 g;
  • chanterelles - 200 g;
  • spice.

Description of all steps:

  1. Boil the chanterelles and breasts in different saucepans until half cooked.
  2. Take out the ingredients, cool and cut.
  3. Fry in a pan with butter until a small crust appears on the chicken.
  4. Boil the vermicelli and mix it with the mushroom roast.
  5. Pour in broth. You can take meat or from chanterelles, adjust the density yourself.
  6. Season with salt and bring to a boil.

Sprinkle generously with fresh herbs and serve.

Diet chanterelle soup

It is not true that unpalatable dishes are eaten during the diet. This recipe soup is an example of this.

Ingredients:

  • chanterelles - 300 g;
  • potatoes - 3 tubers;
  • carrots - 1 pc.;
  • processed cheese - 1 pc .;
  • feather of green onions.

Step by step soup recipe:

  1. Cook the mushrooms for 10 minutes, then change the composition and add the potato cubes.
  2. Add grated carrots without frying.
  3. Finally, add chopped green onions and chopped curd.
  4. Keep on the stove until the cheese dissolves.

In this case, salt or not, the hostess herself decides.

Chanterelle mushroom soup with potatoes

Young potatoes also ripen during the mushroom picking season. Together, the ingredients create a great tandem.

Product set:

  • fresh chanterelles - 100 g;
  • potatoes - 200 g;
  • sour cream - 2 tbsp. l .;
  • garlic - 2 cloves;
  • butter - 2 tbsp. l .;
  • bulb;
  • Bay leaf;
  • spices and herbs.

Detailed recipe:

  1. Fry the chopped onion in butter.
  2. After the appearance of a golden color, add chopped peeled chanterelles.
  3. Finally add chopped garlic and keep on fire until a bright aroma appears.
  4. Wash the potatoes, peel and cut into cubes. Cook until half cooked with enough water, add bay leaf and salt after boiling.
  5. Add mushroom frying to the soup.
  6. Dilute sour cream first with broth, and then pour into a saucepan.

Fresh herbs will add flavor to the plate.

Milk soup with chanterelles

For some, this soup may be a revelation, but its recipe is familiar to the older generation.

Composition:

  • chanterelles - 400 g;
  • milk - 1 l;
  • carrots - 100 g;
  • potatoes - 3 pcs.;
  • onion - 1 pc .;
  • butter - 20 g;
  • dill greens.

A detailed description of all the steps for cooking:

  1. Cut the washed and peeled chanterelles and cook for a few minutes after boiling.
  2. Change the water and put it back on the stove. After 5 minutes add the potato cubes.
  3. Fry the chopped vegetables a little in a pan and add to the soup.
  4. When all the products are almost ready, pour in the separately warmed milk.
  5. Sprinkle with chopped greens and after boiling, let it boil a little and turn it off.

You can start dinner.

Chanterelle and meatball soup

The recipe for soup with chanterelle meatballs from the photo is described step by step so that the young housewife can easily feed her husband deliciously.

Composition:

  • minced meat (any) - 300 g;
  • fresh chanterelles - 300 g;
  • egg - 1 pc.;
  • potatoes - 2 pcs.;
  • carrots - 1 pc.;
  • processed cheese - 150 g;
  • small onion - 1 pc.;
  • vegetable oil - 20 ml;
  • pepper and bay leaf.

Detailed description:

  1. Rinse and clean the chanterelles. Cut into small pieces and cook.
  2. Change the liquid 10 minutes after boiling.
  3. Chop the onion finely and mix with the egg and minced meat. Roll the meatballs with moistened hands and immediately dip into the broth.
  4. After 15 minutes, add the potatoes in the form of sticks.
  5. Saute grated carrots in a pan with oil. Transfer to the rest of the ingredients in a saucepan.
  6. At the very end, add salt, bay leaf and grated cheese.
  7. Stir so that the dish does not burn.

You can add a small piece of butter to the plates.

Soup recipe with chanterelles in a slow cooker

Hearty soup with bright shades will be liked the first time.

Ingredients:

  • water - 1.5 l;
  • dried chanterelles (several types of mushrooms can be used) - 300 g;
  • millet groats - 50 g;
  • carrots - 1 pc.;
  • sour cream - 3 tbsp. l .;
  • potatoes - 4 pcs.;
  • green onions - 1 bunch;
  • refined oil - 1 tbsp. l .;
  • fresh dill.

Step by step guide:

  1. Cut prepared fresh mushrooms, transfer to a bowl. Set the "Multipovar" mode for 10 minutes (temperature 120 degrees).
  2. After the signal, drain the dirty broth.
  3. Rinse the dishes, wipe dry. Pour in vegetable oil and fry the carrot cubes in the "Fry" mode until browning.
  4. Add water and washed millet and potatoes, cut into cubes, mushrooms.
  5. Close the lid, change the mode to "Soup". The time will be set by default at 1 hour.
  6. After the beep, add salt and chopped green onions.

After a little infusion, the soup will be ready. Serve with sour cream.

Calorie content of chanterelle mushroom soup

Chanterelles are low-calorie foods. In fresh form, the energy value will be only 19 kcal, and in boiled form it will increase to 24 kcal.

All soup recipes describe different ingredients that also affect performance. For dietary dishes, it is necessary to abandon frying and fatty components.

Conclusion

Fresh chanterelle soup is prepared in many countries. Having studied all the recipes, the housewives will understand the cooking process itself. In the future, they can modify the composition to get a new version, which, possibly, will be included in the cookbook of chefs. Do not be afraid to cook unfamiliar dishes, expanding your home menu.


Watch the video: CREAMY Chicken Miso Mushroom Pot Pies. #CookWithMe. Marions Kitchen (February 2023).

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