Soup with chanterelles

Soup with chanterelles. 5 best recipes

About how to properly prepare soup from new chanterelles and what recipes there are. Let's also look at the topic of preparing frozen and dried chanterelles before adding them to the soup.

Soup with chanterelles. 5 best recipes

1. New chanterelle soup recipe
2. Cooking mushroom soup from dried chanterelles
3. Frozen chanterelle soup recipe
4. Creamy chanterelle soup recipe
5. Solyanka with chanterelles

New chanterelle soup recipe

One pleasure is cooking and collecting chanterelles. Soup with the freshest chanterelles is no less a pleasure. Fragrant, tasty, necessary and not difficult to make.

• One teaspoon of salt
• One and a half tablespoons of sunflower oil without aroma
• 40 g butter
• One medium onion
• Two medium sized potatoes
• One and a half liters of water

1. Carefully wash the mushrooms in cool water
2. To fill with water. Skim off the foam and cook for 20-25 minutes.
3. Peel and cut the potatoes into cubes
4. After 20 minutes add potatoes
5. Fry the onion separately in vegetable oil until translucent.
6. Add onions to potatoes and mushrooms
7. Salt to taste
8. Cook the ingredients together for seven minutes
9. Add butter to the finished soup
10. Cover with a lid and let steep for 2 minutes.

Be sure to add butter only when the soup is completely ready. Serve the soup with fresh herbs and sour cream.

Cooking mushroom soup from dried chanterelles

In winter, it is almost impossible to find the freshest chanterelles even in the store. That’s why our forefathers came up with the idea of ​​drying mushrooms. This way they do not lose their own taste, aroma and necessary parameters in the composition. At the moment, I will tell you how to create a soup from dried chanterelles, which will practically not differ in taste from the recipe from new mushrooms.

To eliminate the bitterness from chanterelles, soak them for two hours in cool water and add a little soda to return the mushrooms to their original appearance.

To make four servings you will need:

• One and a half liters of water
• 70 g dried chanterelles
• 200 g potatoes
• Cream cheese 150 gr
• One medium onion
• One medium sized carrot
• Butter for frying
• 40 g parsley
• Spices and salt to taste

Detailed step-by-step recipe:

1. Prepare the mushrooms: rinse thoroughly after soaking and squeeze out excess water. Cook for 30 minutes
2. While the mushrooms are cooking, clean and chop other ingredients. Grate carrots on a medium grater. Cut the onion into half rings, cut the potatoes into cubes
3. Drain the water in which the mushrooms were cooked into a separate pan and cook the previously chopped potatoes in it for fifteen minutes until almost completely cooked.
4. We do the frying: melt the butter in a frying pan and until the onions are soft. When the onion becomes soft, add the mushrooms and simmer for about 15 minutes over low heat.
5. Add the frying mixture to the almost finished potatoes and cook until the potatoes are ready
6. Two minutes before readiness, add grated finely melted cheese. This will give a similar thickness to creamy cheese soup

This soup is easy to prepare, and this recipe will not require a huge investment from you.

If you want to make this soup the most tender and airy, just beat it with a blender and you will get a very tasty creamy creamy soup with chanterelles. Serve it topped with parsley leaves.

Frozen chanterelle soup recipe

The favorite lunch of almost all mushroom connoisseurs is frozen chanterelle soup. Making this recipe is not difficult. Even though the chanterelle was frozen, it literally will not lose its taste parameters.

Be sure to defrost the mushrooms before cooking using the most common possible method - transfer them from the freezer to the refrigerator. To avoid losing the special taste, do not cook them frozen.

• 150 g potatoes
• 70 g frozen mushrooms
• One medium carrot
• Medium sized onion
• Sunflower oil
• 40 grams of soup noodles
• 700 ml water
• Ground black pepper and salt to taste
• One leaf of Lavrushka

Detailed step-by-step recipe:

1. Thoroughly wash the chanterelles under cool water and place them in a colander. Let the excess water drain and cut the chanterelle into small pieces. If desired, you can throw a couple of large copies untouched to decorate the soup before serving.
2. Heat the sunflower oil in a frying pan and fry the mushrooms for 10 minutes
3. Peel the onion and finely dice
4. Peeled carrots need to be grated on a large grater, or chopped into thin bars
5. Add onions to mushrooms. Stir-fry until transparent
6. Add carrots, fry for 10 minutes. There is no need to stir thoroughly; mushrooms and vegetables should be fried moderately
7. Peel and cut the potatoes. Pour one and a half liters of water into the pan, bring the water to a boil and add the potatoes. Cook until water boils
8. When the water boils, you need to mix the boiling potatoes and mushrooms with the vegetables from the frying pan and continue cooking for at least 5 minutes. The potatoes should be almost ready
9. Prepare the vermicelli - break it into pieces that are comfortable for you in size and add to the soup. Bring everything together to a state of almost readiness, otherwise after that they will boil and turn into porridge
10. Add salt and pepper, throw the bay leaf into the soup and let it brew for 30 minutes. Serve garnished with whole mushrooms

Creamy chanterelle soup recipe

Spice up your dinner table with this light and delicious cream of mushroom soup. If you are losing weight, then puree soup is the perfect option for you, because this product is quickly and easily absorbed by the body. They are often used by people who have problems with digestion. But most of all, gourmets still adore them. At the moment, I will give you a step-by-step recipe that you can prepare at home yourself without any problems and the end result will have a taste comparable to the restaurant, and maybe even better!

Ingredients needed to make four servings:

• Three medium sized potatoes
• Middle bulb
• One small or a quarter of a large carrot
• 350 ml 20% cream
• 250 g new chanterelles
• 80 g butter
• 5 sprigs of fresh parsley
• Salt to taste

1. Peel the potatoes and carrots. Remove the parsley from the stems, leaving only the leaves
2. Place the peeled vegetables and herbs in a saucepan, add water and bring to a boil. To speed up the cooking process, you should cut the vegetables, but do not cut them very finely. Maximum 1/3 of the original size
3. Coarsely chop the third part of the onion and add it to the vegetables to cook
4. When the water boils, add chanterelles to them. Cover with a lid and continue cooking until the vegetables are done. A couple of mushrooms need to be thrown in for frying
5. At this time, finely chop the onion and a couple of mushrooms
6. Melt butter in a frying pan and add chopped onions and chanterelles
7. Fry the onion until the onion is transparent, then cover with a lid and let the mushrooms soak in the creamy smell. Turn off the heat based on the transparency of the onion. Then it will be a decoration when serving the dish.
8. Separate vegetables from broth and transfer to blender
9. Grind the vegetables in a blender until a homogeneous puree mixture is obtained. You can grind until completely homogeneous, but I like it when small pieces of mushrooms remain - it’s tastier.
10. Mix the remaining broth with the resulting puree until the mass becomes homogeneous
11. Add a little butter and bring the dish to a boil
12. Pour in warm cream (cold cream may curdle)
13. We warm everything up and turn off the stove. Let it brew under the lid

Serve the finished soup, garnished with chopped onion and the contents of the frying pan.

Solyanka with chanterelles

This dish belongs to the extraordinary classic Russian cuisine. Although the dish is similar to the well-known soup, it is not a soup. Solyanka with chanterelles is a preparation for the winter and has practically nothing in common with soup.

This preparation will not only be an addition to the main course, but will also be a good main course.

Ingredients needed for making:

• 5 kilograms of white cabbage
• Three kilograms of new chanterelles
• One big onion
• One large carrot
• Half a liter of vegetable oil
• 500 ml tomato sauce
• 200 g sweet sand
• 100 g salt
• 50 ml table vinegar 9%
• Spices and bay leaf of your choice

Let's start making:

1. Carefully washed chanterelles, cook for 30 minutes
2. After cooking, drain the water and cool the mushrooms to room temperature.
3. While the mushrooms are cooling, we need to chop the cabbage and put it in a huge container
4. Peel the carrots and grate them on a large grater
5. Peel the onion and cut it into half rings
6. We take a huge pan, put previously prepared vegetables with vegetable oil and tomato sauce into it. Add spices, salt, Lavrushka, sugar to them. Mix the resulting mass and simmer for an hour and a half on low heat.
7. Cooled chanterelles coarsely chopped
8. Add the mushrooms to the stewing vegetables and continue to simmer for another hour and a half
9. 10 minutes before the end of stewing, add 50 ml of vinegar
10. We sterilize the jars and put them in stewed vegetables. We roll up or twist the jars. Cool by turning it over onto the lid (find out the density of the jar)
11. Cool to room temperature and store in a cold space for the winter.

Chanterelle soup – 7 delicious homemade recipes

A wonderful soup from new chanterelles, a colorful summer dish, can be prepared from available goods quite quickly - it will take less than an hour. The only condition: the mushrooms need to be soaked in advance. Read more...

1. Main
2. Best selections
3. Soups first courses
4. Mushroom soup
5. Chanterelle soup

• Soups first courses
• Dishes with garlic
• Dishes with potatoes
• Mushrooms
• Cream soup
• 2nd hot dishes
• Flour
• Potatoes with mushrooms
• For dinner
• Vegetable soup (vegetarian)
• Mushrooms with onions
• Vegetarianism
• Soup without meat
• Creamy soup
• Frying
• Dishes with chanterelles
• Soup without potatoes
• Vegetarian soups
• Mushroom puree soup
• Recipes without butter and margarine

Chanterelle soup: how and how long to cook

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

5 most commonly used ingredients in chanterelle soup recipes:

Soaking and defrosting

Virtually all chanterelle soup recipes require soaking. The freshest mushrooms, cleaned of dirt, should lie in water for about 20 minutes. For dry ones, it will take three hours. Frozen ones must be thawed at room temperature. The second time they will no longer be allowed to be sent to the freezer. Wash the salted ones in running water, rinsing off excess salt. Same with pickled ones.

Individual production of chanterelles

There are no special features - the freshest 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 mild mushroom flavor. The same vegetables that go into any soup are added: potatoes, carrots, onions, garlic. Can be supplemented with: bell peppers, zucchini, tomatoes.

5 of the fastest recipes for chanterelle soup:

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

Seasonings and spices

To highlight the mushroom flavor, the following spices are added to the dish:

• lavrushka
• allspice
• dark ground pepper
• garlic
• parsley

Tips and advice:

• For a beautiful golden color, add chanterelles fried with onions to the broth
• It is better to prepare puree soup from overgrown mushrooms, and use uniform and beautiful ones in ordinary

Chanterelle mushroom soup

Mushroom soup made from new chanterelles is the taste of my youth. The only first dish that I ate with great pleasure, it seemed divinely delicious to me.

Now I have grown up, but the soup remains my favorite. At any convenient opportunity, I do not miss the opportunity to cook it for myself and my own family.

I haven’t met a person who didn’t like him.

Almost everyone is surprised and asks: “Do they make chanterelle soup?” Without a doubt I will answer: they cook! And they are even served in restaurants and expensive cafes. I offer you not a restaurant recipe, but an ordinary homemade one made from affordable goods and simple ingredients.

Chanterelle mushroom soup recipe

Everything is very simple and clear.

Ingredients:

• Chanterelles – 100 g;
• Water – 1.5 liters;
• Potatoes – 4-6 pcs.;
• Onion – 1 pc.;
• Carrot – 1 pc.;
• Vegetable oil – 2 tbsp. false;
• Salt – 1 teaspoon;
• Bay leaf – 1 pc.

How long to cook chanterelles for soup

Before we start making the dish, we need to process the main ingredient - wild chanterelle mushrooms.

This is how they look after they were brought from the forest.

They are very fragile and delicate, so carefully remove forest debris from them and remove the soil from their legs. Cut into several pieces, rinse in water.

Place in a saucepan, fill with water, it is better to pour in as much water as possible. Bring to a boil, remove from heat, and place in a sieve. Rinse in running water. We put it back on the fire, fill it with clean water and cook after boiling for 30-40 minutes. Don't forget to remove any foam that has formed.

Place in a colander and rinse with water.

That's all, wild chanterelle mushrooms are ready for future use.

They can be fried with onions or cream, sour cream, added to soup, frozen in the freezer for future use, and in the winter you can enjoy various dishes made from them.

How to cook chanterelle soup

The step-by-step recipe with photos will help you visually understand the process and see everything down to the smallest detail.

Place the boiled mushrooms in a frying pan heated with vegetable oil and fry for 5-8 minutes.

Finely chop the onion.

Grate the carrots, fry the vegetables and mushrooms until tender, add vegetable oil as needed.

Pour water into a saucepan and add peeled and cut into small cubes potatoes.

Also send the prepared fried vegetables with mushrooms to boil. Add salt, bay leaf and other spices.

Cook until the potatoes are done. Remove from heat, add chopped herbs.

Serve with a piece of dark bread and fresh vegetables.

Other recipes

As you realize, this is not the only method for making chanterelle soup. There are many recipes, here I will give a few of them, or more precisely, methods on how to vary our recipe.

1. The advantage of this dish is that it is prepared without meat. It can also be prepared during Lent by those who follow a vegetarian diet. It is also dietary, so people who watch their figure will like it.
2. But for those who like it more filling, you can cook it in chicken broth or boil a piece of meat on the bone in advance. It will be very tasty.
3. Buckwheat rice, pearl barley or pasta – you can add one of these ingredients to the previous recipe. The taste will be new, the dish will be more satisfying.
4. Recently, this type of first course, cream soup, has become popular. I’ll tell you how to make chanterelle soup, you’ll look at this dish and fall in love with it. In principle, everything is prepared according to the previous recipe, and then whipped with a blender until smooth. Add cream or full-fat sour cream, crackers and serve.
5. Processed cheese can be served separately or added during production. Cut into pieces and a couple of minutes before the end of cooking and place in the pan. Wait until it melts and you can serve.
6. Instead of potatoes, put dumplings or dumplings.
7. If you have dried chanterelles, you need to soak them in cool water for 2-4 hours beforehand, then squeeze them out, cut them, fry them with onions and carrots, and then follow the recipe.
8. It is prepared in the same way from frozen mushrooms. Take the required amount and add it to the frying pan. And then everything is as indicated above.

Don't be afraid of tests. After all, only those who deviate from the rules do something indescribably tasty and new.

You see, it will take very little of your time, and the mushroom soup from new chanterelles is ready.

Chanterelle soup

Let's make chanterelle soup. Only over the years did I realize that the fox was not my sister. Like in a parable. The chanterelle is probably the most recognizable edible mushroom. I don’t understand how recognizable it is, but it’s the most widespread - literally!

At the end of spring or early summer, chanterelles appear en masse, like lights, in the forest. Chanterelles are scattered like orange beads on the bright greenish cover of moss. The foxes in the forest remind me of freckles in some ways.

The fundamental highlight of chanterelles is that they are not worm-eaten. Chanterelles are one of the few agaric mushrooms that I confidently collect in the forest. Chanterelle mushrooms contain many microelements and vitamins, and, for example, chanterelles are record holders for B vitamins. The flesh of chanterelles is very compact and not at all brittle and is delicious in any cooking method.

You can cook chanterelles in a variety of ways. I believe that the most delicious way to cook chanterelles is to fry the chanterelles with onions and place them on boiled potatoes. I remember this taste from my youth. Once a year, at least once, we certainly prepare this dish. Home tradition. The smell and rich taste of chanterelles allows you to not add a lot of spices, limiting yourself only to salt and black pepper. What’s catchy is that it’s impossible to spoil the dish. Usually chanterelles are boiled before hot, this is at your discretion.

The end of spring and the beginning of summer is the first season for collecting chanterelles. By the end of summer there will be a main wave. In the meantime, enjoying the little things, let’s make chanterelle soup.

Taking into account that I constantly boil mushrooms and pour out the first broth, it is quite problematic to cook a rich broth from chanterelles. Therefore, without further ado, let’s cook the soup in a rich beef bone broth, and lightly boil the mushrooms beforehand, or simply pour boiling water over it for a while.

Ingredients for chanterelle soup

• Beef bones or ribs 300 g
• Fresh chanterelles 300 g
• Carrot 1 piece
• Onion 1 piece
• Potatoes 1-2 pcs
• Garlic 1-2 cloves
• Salt, dark pepper to taste

How to make chanterelle soup

1. Let's prepare chanterelle soup in rich broth. Bones with meat or ribs will come in handy. Pork is also possible, but beef is better. Beef produces the most delicious broth; in general, it’s not for everyone. Wash the bones, put them in a saucepan and add a liter of cool 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 simmer that can be achieved. The broth should barely simmer, and under no circumstances should it boil. Then the transparency of the rich broth is ensured. I recommend boiling the bones for at least an hour. The meat must separate.

Wash the bones, put them in a saucepan and add a liter of cool water.

Sort the chanterelles, removing any warped or damaged ones. Carefully wash off sand and stuck leaves

Place the chanterelles in a deep bowl and pour boiling water over them.

Peel vegetables: potatoes, onions, carrots and garlic

Add all cooked vegetables

Cook the broth, stirring, over low heat until the potatoes and carrots are cooked

When the vegetables are “almost” ready, add the mushrooms.

Pour the finished chanterelle soup into bowls and serve immediately.

Chanterelle soup - the best mushroom soup of early summer

Facts about the recipe

• Natalya: Thank you, this is not the first time I’ve cooked according to your recipe. Luxurious soup. 07/27/2020 Reply
• Elena: Every year I try the newest version of mushroom soups. Yours is my personal top 1 chanterelle soup. The whole family likes it, which is rare for us. Thank you! 07/13/2020 Reply
• Oleg Gutov: by the way, adding a little sour cream to the soup produces a unique taste. And the taste of mushrooms is great 08/20/2015 Reply
  • Oleg Gutov: naturally when submitting) 08/20/2015 Reply
• max forester: for a bon appetit, I would advise throwing in a pinch of finely chopped fresh onion before serving. completely changes the taste 07/13/2015 Reply
  • Sergey: No need for soup. A sandwich with lightly pickled onions is better. Chop the onion, mix with chopped cilantro and add a couple of pinches of sugar and a quarter teaspoon of wine vinegar. And for the freshest bread. Then yes. But you don’t need it in soup 07/13/2015 Reply
• max forester: Yulia, you can soak for 2 hours in warm water and later create everything as per the recipe. But from time to time, imported mushrooms have no taste. So dry them, our dear ones 07/13/2015 Reply
• Yulia: if I have dry mushrooms, should I still soak and cook them? 04/29/2014 Reply
  • Sergey Dzhurenko: But I don’t even understand. Seasonal recipe for chanterelles. I won't say, I haven't tried it. 04/29/2014 Reply
    • Yulia: but we don’t have them, we have to buy dry ones overseas, I didn’t even know they were chanterelles, I didn’t have time to cook them now, I just bought the meat, I’ll cook them tomorrow. I only have 40 grams of them in the package, but it is written that for 1 gram of dried ones = 8 grams of new ones. So it must be enough. Thank you. 04/30/2014 Reply
      • Sergey Dzhurenko: Well, I won’t give advice - I just don’t know the question.
        Occasionally, rarely, we buy dry snow-white ones and soak them overnight (that is, the dark time of day) in water and cook broth from them, and then soup. Ordinary mushroom - few potatoes, carrots and onions. Add greens. it is very fragrant but comes out a little black

        Tell me how it turns out 04/30/2014 Reply

        • Yulia: A tasty meat soup came out. And the chanterelles, due to the fact that they were dried, remained dark morels. But it was still interesting, thank you. 02/05/2014 Reply
          • Sergey Dzhurenko: Well, probably as expected. New chanterelles produce a soup with an intense mushroom flavor, even with whole mushrooms. 02/05/2014 Reply
• Yulia: thanks, will try to cook tomorrow. 04/29/2014 Reply
• Karel: It seems to me that it would be more appropriate to call it “Meat soup with chanterelles.”
  If you cook with water and not with broth, there will be no broth from the chanterelles and they also have no taste.
  And it would be good to sauté the chanterelles before adding them. 01/29/2014 Reply
  • Sergey: Well, chanterelle soup in broth. Yes, they don’t add much flavor to the water. But I don’t like to pessate, I don’t fry anything at all for the first course 01/29/2014 Reply