Chanterelle cream soup. Chanterelle mushroom soup Puree chanterelle mushroom soup

Creamy chanterelle soup with a delicate creamy texture and indescribable aroma is a real extravaganza of taste! Although the classic recipe for cream of mushroom soup with champignons is more popular and accessible to everyone, I still advise you to treat yourself to this one with wild mushrooms. Chanterelles are suitable fresh, dried or frozen; the last two options require preliminary preparation. Puree base step-by-step preparation of chanterelle cream soup with photos Potatoes also make up the potato, but heavy cream is, of course, responsible for the amazing, creamy taste. I’m quite sure that you will find it difficult to resist an extra portion, so if you have a large family, double the amount of ingredients. In general, it can be noted that cream of mushroom soup is a healthy and nutritious dish for the whole family, excluding preschool children.

Ingredients for making creamy chanterelle soup

Step-by-step preparation of chanterelle cream soup with photos


Serve the cream soup with fried whole chanterelles and fresh herbs. In addition, you can put toasted croutons or bacon on top of the soup. Bon appetit!

You can make many delicious dishes from mushrooms. You will learn how to prepare chanterelle cream soup from this article.

Cream soup of chanterelles with milk

Ingredients:

  • fresh chanterelles - 200 g;
  • onion - 120 g;
  • cow's milk - 400 ml;
  • mushroom broth - 1.5 liters;
  • raw chicken egg yolk - 1 pc.;
  • wheat flour - 30 g;
  • natural butter - 25 g;
  • ground black pepper;
  • salt.

Preparation

Finely chop the chanterelle mushrooms and chop the onion as well. Add mushroom broth and pour it all into a suitable pan. Boil for 10 minutes. After this, puree the mass with a blender. Melt butter in a frying pan, add flour, stir and add milk. Heat over low heat for 8 minutes until the mixture thickens. Now pour in the chanterelle puree, add some salt and pepper. Boil for another 5 minutes, and then reduce the heat to a minimum. Add the beaten yolk and heat for another 3 minutes, without letting the mixture boil too much.

Cream soup of chanterelles with cheese

Ingredients:

  • fresh chanterelles - 300 g;
  • green onion stalks - 3 pcs.;
  • potatoes - 200 g;
  • bay leaf - 2 pcs.;
  • natural butter - 20 g;
  • dried basil;
  • - 100 g;
  • carrots - 200 g;
  • salt.

Preparation

Wash the mushrooms, cut them into pieces, put them in a saucepan, add water and boil for about 15 minutes, skimming off the foam. Sauté finely chopped onion in butter for about 2 minutes, add carrots cut into thin circles and cook for another 2 minutes. Add diced potatoes and boil for 15 minutes. Then add salt, add bay leaf and fried vegetables. Now add the processed cheese, mix and boil until it dissolves. Turn off the stove, season the soup with dried basil and serve hot.

Finnish cream chanterelle soup

Ingredients:

  • - 1 liter;
  • cream 20% fat - 150 ml;
  • chanterelles - 400 g;
  • garlic - 2 cloves;
  • parsley - 1 bunch;
  • onion - 170 g;
  • natural butter - 40 g;
  • wheat flour - 50 g.

Preparation

Finely chop the onion and garlic, cut the chanterelles into several parts. Melt the butter and sauté the onions and garlic in it until transparent. Add chanterelles, mix and simmer for 5 minutes. Add flour, stir well and pour in hot broth. Add some salt, pepper and cook for a quarter of an hour. Now pour in the cream and cook for another 5 minutes. Add chopped parsley to the soup and serve.

Cream soup of chanterelles with garlic

Ingredients:

  • potatoes - 4 pcs.;
  • fresh chanterelles - 500 g;
  • onion - 100 g;
  • carrots - 120 g;
  • cream 20% fat - 150 ml;
  • dill sprigs - 4 pcs.;
  • water - 3 liters;
  • butter - 45 g;
  • salt;
  • garlic - 1 clove;
  • vegetable oil - 20 ml;
  • pepper.

Preparation

We sort out the chanterelles, clean the contaminated areas with a brush and wash them in cold water. If the mushrooms are large, cut them into pieces, and leave the small ones whole. Wash the potatoes, peel and cut into small cubes. Peel the onion and finely chop it. Wash the carrots and chop them on a grater. Peel the garlic and finely chop it. Rinse the dill and chop finely. Boil water, add a little salt and add potatoes. Boil at low boil for 20 minutes.

Heat 20 ml of vegetable oil in a frying pan, add half the butter and let it melt. Add the onion and fry it until soft for about 3 minutes over low heat. Add carrots and fry vegetables for about 2 minutes, stirring occasionally.

Place the fried vegetables in a saucepan with potatoes and continue cooking the soup over low heat. Place the chanterelles in the same pan and add a little salt. Fry them until the liquid has completely evaporated. Then add the remaining butter and fry the mushrooms for 3 minutes until golden brown. Place them in a saucepan. Puree the mixture with an immersion blender. In the same pan, fry the chopped garlic for about a minute. Add cream to the soup and let it boil. Season it with salt and pepper to taste, add garlic and let it brew for a quarter of an hour. Serve mushroom cream soup from chanterelles to the table with a fresh baguette.

Chanterelle soup is an appetizing, surprisingly aromatic and rich hot dish that lovers of mushroom dishes will not mind enjoying. 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. The chanterelles must first be sorted, washed, soaked for 1.5 hours in cold water or milk, or for 20 minutes in boiling water, and 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 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


Delicious fresh chanterelle soup will become a favorite on the 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. You can use both chicken breast fillet and bone-in meat (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 in chicken broth to taste with salt and pepper, boil for 15 minutes, let it 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 effortless 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. An unusual combination of 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


When there are no fresh mushrooms, it’s time to cook. They are pre-defrosted, chopped if necessary, and then fried in a frying pan in vegetable oil with the addition of butter. 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.

Chanterelle soup is a first course that has a light texture and low calorie content. Chanterelles are special mushrooms - they have a pronounced smell and beautiful color, good taste, and are rich in valuable microelements and carotenoids. It is also noteworthy that these are the cleanest mushrooms: worms are not able to live in their body. These properties make mushrooms absolutely safe to eat. They make excellent sauces, soups, side dishes and much more. There are countries where chanterelles are an even more valuable delicacy than porcini mushrooms.

Chanterelles always live apart from the rest of their brothers. In the forest they grow in separate groups-families. They are distinguished, first of all, by their cleanliness. This is due to the fact that they contain a special substance – the polysaccharide chitinmannose. It is poisonous to any insect larvae, but completely harmless to humans. It is this substance that gives chanterelles such a characteristic pleasant taste.

From a nutritional point of view, chanterelles are useful for those who want to lose excess weight. Their calorie content is only 19 kcal per 100 g of product. This is even much less than in zucchini and zucchini. But there is very little protein in raw chanterelles. One kilogram contains only 10 g. However, if the mushrooms are dried, the protein concentration increases significantly. A large amount of fiber promotes better functioning of the gastrointestinal tract. It absorbs and removes waste, toxins, heavy metal salts and radionuclides from the body.

The red color of mushrooms is due to the presence of carotenoids in them. Once in the body, these substances take part in the synthesis of vitamin A. This contributes to a beneficial effect on the organs of vision and strengthens the immune system. Mushrooms also have antioxidant, anthelmintic, antiviral properties and are a natural aphrodisiac.

Cream of Mushroom Soup Recipe

Chanterelle soup is very quick and easy to prepare. It will become an exquisite delicacy on any table in the hot summer. To prepare it you will need the following products:

  • Half a kilo of fresh chanterelle mushrooms;
  • 50 g of cream, the fat content must be at least 25;
  • Onions and carrots for dressing;
  • 30 g butter;
  • Favorite spices and salt to taste;
  • Any greens.

Before preparing the soup, it is advisable to soak the mushrooms in salted water and leave for 30 minutes. Then the chanterelles are washed well, fill the pan with clean water and bring to a boil. Cook the mushrooms for half an hour over low heat.

The carrots are finely chopped, the onions are chopped. Then they are placed in a well-heated frying pan and sautéed in butter.

After the chanterelles are cooked, they are quickly fried until a thin crispy crust appears. Combine the dressing and mushrooms together and mix well. After a few minutes you can pour in the cream and add spices.

At this time, the potatoes are boiled in mushroom broth. Then, using a blender, it is crushed into a homogeneous mass. Moreover, its texture should be as uniform as possible. Add ready-made dressing to the soup. All ingredients are thoroughly mixed. Before serving, portions are decorated with finely chopped herbs.

Homemade rye bread croutons will be an excellent addition to the chanterelle cream soup. They are always served separately.

Creamy soup with mushrooms

Chanterelle soup with cream is a classic dish. It can be served confidently during a formal dinner. It is the addition of cream that makes this mushroom soup so tender, adding richness to the taste.

In order to prepare creamy chanterelle soup, you will need all the ingredients that were used in the previous recipe, which we will consider as the main or basic one. Potatoes, a tablespoon of flour and more cream are added to the main composition.

To prepare soup with mushrooms and cream, start by soaking peeled mushrooms in salted water for 30 minutes. Then the chanterelles are boiled several times. Moreover, it is necessary to change the water 2 times every 15 minutes of cooking. When the third mushroom broth boils, add diced potatoes to it.

The onions are finely chopped and sent to a heated frying pan to sauté in vegetable oil. Grated carrots are also added here. When the dressing is almost ready, add a tablespoon of flour and pour in cream. All ingredients are thoroughly mixed and simmered over low heat. Spices are added to taste.

Once the potatoes and mushrooms are completely cooked, pour the dressing into the pan and mix well. It is necessary to bring the prepared mushroom soup to a boil, then remove from heat.

Before serving, each serving is sprinkled with fresh, finely chopped herbs.

Recipe for cream soup with mushrooms and wine

Cream soup with chanterelles and dry white wine is another inimitable recipe that should be in the arsenal of every housewife. This aromatic soup has a delicate texture and delicious taste. A glass of dry white wine and a cup of chicken broth are added to the basic set of products.

The mushrooms are washed well under running water, cleaned of dirt, and soaked in salt water for 30 minutes. The smallest specimens are selected and fried in butter. They will decorate the finished dish.

Potatoes are cut into strips, onions are also chopped and chanterelles are finely chopped. All vegetables are fried in a frying pan in vegetable oil until half cooked.

Dry white wine is poured into the frying pan with potatoes and mushrooms and thyme sprigs are added. Now you need to simmer the ingredients well until the wine has evaporated by half. Then chicken broth is added and the vegetables are simmered in it for the next 15 minutes. Finally, pour in the cream and bring the entire mixture to a boil. After 3 - 5 minutes, remove the pan from the heat.

As soon as the vegetables have cooled a little, they are sent to a blender and crushed to a creamy puree. Add salt and black pepper to taste.

Before serving, portions are decorated with herbs and small pieces of fried chanterelles.

Preparing any chanterelle soup on average takes no more than 30 minutes. Moreover, by adding new ingredients, you can create ever new versions of this amazing dish. Easy, quick to prepare and healthy, it will become a real decoration for any table.

Step 1: prepare the mushrooms.

This soup will bring pleasure to all mushroom lovers. First, put the chanterelles in the sink and rinse thoroughly under running cold running water on all sides, and especially between the pores of the caps, while scraping the hard layer of skin from the legs with a knife.

Then we dry them with paper kitchen towels, transfer them to a cutting board and, if the mushrooms are very large, divide them into 2-4 parts, and small ones can be left whole.

Step 2: prepare the onions and potatoes.


Next, we peel all the vegetables specified in the recipe, rinse them, dry them, place them one by one on a new board and chop them. Cut the potatoes into slices or cubes from 1.5 to 2 centimeters in size, place them in a deep bowl with cold water and leave there until used so that they do not darken.

Chop the onion into cubes, half rings or quarters up to 5-6 millimeters thick and move on.

Step 3: fry onions and mushrooms for soup.


Turn on two burners, one on medium and the other on high heat. Where it burns less, put a pan with the required amount of broth, let it boil, and put a frying pan on the second one, into which we immediately put half the butter. After a couple of minutes, we throw almost all the mushrooms into very hot fat, leaving only the good meat for serving untouched, and simmer them until the moisture has completely evaporated. Once the liquid disappears, cook the chanterelles for another 3 minutes, after that add onions to them and fry together until the vegetable is soft, this is about 2–3 minutes. Then remove the pan from the stove and proceed to the next step.

Step 4: prepare chanterelle soup - stage one.


Add potatoes to the boiling broth along with fried mushrooms and onions. Then we reduce the heat to a level between the smallest and medium. Cover the pan with a lid so that there is a small gap left, and cook everything together 15 minutes, stirring occasionally with a wooden kitchen spoon or spatula.

Step 5: prepare the cream and mushrooms for serving.


Without wasting a minute, return the frying pan to medium heat, add the remaining butter and melt it. After one or two minutes, place the mushrooms in the heated fat for serving. Fry them until fully cooked for 12–15 minutes, during this time they will have time to stew and become covered with a gentle blush.

As soon as this happens, transfer the golden chanterelles to a separate clean bowl, and put a saucepan with cream in place of the frying pan. Heat them over very low heat until warm, stirring constantly. You shouldn’t keep this dairy product on the stove for too long, otherwise it will curdle. When it reaches the desired temperature, remove from heat and set aside for just a few minutes.

Step 6: prepare chanterelle soup - stage two.


While we were working on the above ingredients, the vegetables and mushrooms were practically boiled. Using a kitchen towel, remove the pan from the stove and grind its contents to a puree using a regular immersion blender. Return the semi-finished soup to medium heat again and very carefully pour the warm cream into it, and so that it does not clump into flakes, immediately loosen everything to a homogeneous consistency.

Then we season the already aromatic dish to taste with salt and ground black pepper. Stirring constantly, bring the first hot dish to a boil and immediately remove from the stove. Cover it with a lid and let it brew 5–7, or preferably 10–12 minutes. Then pour into plates in portions, add a little fried mushrooms to each, a drop of cream if desired, and serve.

Step 7: Serve chanterelle soup.


Chanterelle soup is served hot as a first course. Serve it in deep plates, having previously seasoned it with an additional portion of mushrooms and cream. Along with this miracle, you can put a salad of fresh vegetables and a plate of homemade bread or croutons on the table. Enjoy delicious and simple food!
Bon appetit!

If desired, the set of spices can be supplemented with any other spices that are suitable for seasoning the first hot mushroom dishes;

Very often, fresh finely chopped dill, parsley, cilantro or basil are added to boiled vegetables, and at the end of cooking they add a little of the same greens, but in dried form;

In the same way, you can make soup from any other edible mushrooms, but do not forget that the time for stewing and cooking them is different;

An alternative to chicken broth is any other meat or vegetable broth, cream is whole pasteurized milk, and onions are leeks or red sweet;

Along with the cream, you can add hard or quick-melting cream cheese, finely grated, to the chopped vegetables and mushrooms.

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