Chanterelle soup in chicken broth. Chanterelle mushroom soup

Who hasn't seen these little orange mushrooms in the forest? They grow in flocks. And, despite their modest size, you can collect a whole basket of them. Home distinctive feature chanterelles is their total resistance to pests. Sometimes only the leg may be hollow due to the fact that it was perforated by a wireworm. First and second courses, sauces are prepared from chanterelles. They are also good for homemade preparations for the winter. Today we will tell you how to cook delicious chanterelle mushroom soup. The recipes for this dish are varied. Can cook clear broth, as well as a rich creamy soup.

Where to start the process

Chanterelles are also good because they do not have poisonous "twins". There are false mushrooms, mustards, which look like mushrooms, but these red-haired fungi do not have such dangerous twins. Therefore, you can safely use them for dishes, and do not boil them in two waters in order to protect yourself from poison. Another plus of chanterelles is that it is a pleasure to clean them. Just scrape the dirty places with a knife, rinse thoroughly and that's it. The small size of the mushrooms allows you to cook them whole. But chanterelles have a minus. These are still not mushrooms of the first category, such as ceps. They will not make a good rich broth. Therefore, if we are going to cook chanterelle soup, we need to stock up on something substantial - beef bones or chicken. But, in principle, you can cook a dish without meat - with mushrooms and vegetables.

Chanterelle Soup: Vegetarian Recipe

it old dish Russian cuisine. Pour a pound of processed chanterelles with two liters cold water and put the pot on the fire. Cook until the mushrooms settle to the bottom. We periodically remove the foam. We put three potatoes, cut into cubes or cubes, cook until soft. Finely chop a medium onion and sauté in vegetable oil. Add stir fry to mushroom broth. After five minutes, cut a few green onion feathers into rings, also put them in a saucepan. Salt, pepper a little and leave to cook for another five minutes. Considering that chanterelles do not give a lot of fat, you need to season the soup with butter, like porridge. Serve this dish with sour cream, sprinkled with chopped fresh dill.

Mushroom soup with beef bones

You can use any meat in this recipe. For example, delicious broth obtained from pork ribs or oxtails. Meat on the bone (500 g) pour cold water and let it cook. When the liquid boils, reduce the heat, remove the foam regularly. The broth should boil quietly for an hour and a half, so that the meat easily separates from the bones. In the meantime, you can clean the mushrooms. Scald half a kilo of chanterelles with boiling water, leave for a quarter of an hour. Then rinse under cold running water. We take out the bones, scrape the meat from them, return it to the broth. Add 2-3 potatoes cut into cubes, carrots chopped into thin plates and an onion chopped into strips. Squeeze two cloves of garlic into a bowl. Cook until the roots are half cooked. As soon as the pieces of potatoes can be pierced with a fork, spread the mushrooms. Salt and pepper to taste. Cook the chanterelle soup for another fifteen minutes.

In chicken broth

This recipe is similar to the previous one. For fat, you can take a butchered bird carcass or some of its parts, for example, two thighs, four legs, etc. The main thing is that the broth turned out to be amber, transparent. Salt and pepper it. You can also send to cook with chicken Bay leaf and root crops for soup (on the root of parsley and carrots, half a stalk of celery). After that, the broth should be filtered. We finely chop the onion and fry in sunflower oil until golden. Add to soup. Now put the chanterelles (500 grams) in the pan. Fry them with oil. Add four diced potatoes to the broth. Add the mushrooms almost immediately. We cook everything until done. Serve chanterelle and chicken soup with sour cream, sprinkling each serving with fresh herbs.

Recipe with pumpkin

Pass the chopped onion on two spoons butter until golden brown, add three cloves of chopped garlic and 200 grams of chanterelles. We fry for a few minutes. Pumpkin pulp (150 g) cut into small cubes. I put it in a saucepan. Add another 250 grams of chanterelles. Salt and sprinkle with spice mix. It can be prepared ahead of time. Mix dried ginger, cumin, black ground, allspice and cayenne peppers, cinnamon. All ingredients are on the tip of a knife. Simmer covered until softened. After that, fill with a liter of water. Add two teaspoons of gin and half a glass of white wine. Cook for another ten minutes. Then mix the chanterelle soup with a mixer, pour in 120 ml of cream, serve.

Soup-puree from chanterelles with cheese

Set aside some of the mushrooms for decoration. The rest (100 g) are boiled together with half of the celery root, 3 potatoes and carrots in salted boiling water. We filter the broth, and grind the thick in a blender. We dilute this puree with broth to the desired consistency, again bring to a boil over low heat. We introduce 200 grams of cheese (you can also process it). Cook until the latter is completely dissolved in the soup. Separately, in a frying pan, fry the onion and the remaining mushrooms in oil. Pour the puree into bowls. Add a spoonful of mushrooms with onions and a pinch of fresh herbs to each serving.

Kantarellikeitto

This is the name of the signature Finnish dish, which is a creamy chanterelle soup with Gruyère cheese. To make Kantarellikeitto, you need to stock up on 300 ml of chicken broth. Melt two tablespoons of butter in a frying pan and fry two handfuls of mushrooms on it. We cook them for a couple of minutes, but on high heat. Add finely chopped onion and tarragon sprig. Cook over medium heat for three minutes. Add two tablespoons of flour to the pan, mix. Pour in a quarter cup of white wine, let it evaporate. We shift the contents into a saucepan with hot broth, bring to a boil, cook for another ten minutes. After that, remove the tarragon and add a handful of grated Gruyère. When the cheese is completely melted, pour in half a glass heavy cream. Salt and sprinkle with spices, simmer over low heat, not bringing to a boil. After turning off the stove, let it brew under the lid for the next ten minutes.

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Unusual taste has chanterelle soup, which can be quite successfully prepared at home. Compared to popular and more affordable porcini mushrooms, chanterelles are small in size, but they are more tender and tastier. We can say that these mushrooms have a fruity smell and floral taste. They are recommended to serve with wild boar meat, fish or pheasant. Them original taste should be combined with duck, beef and even venison. It is chanterelle mushroom soup that can please not only adults, but also small gourmets.

fresh chanterelles perfect for making a flavorful mushroom soup.

How to cook a delicious and fragrant soup?

To successfully prepare this dish, you can use brandy and a small amount of saffron. You need to prepare: 6 cups goose, chicken or duck broth, 2 chopped shallots, 6 tbsp. l. butter, half a cup of heavy cream, 2 tbsp. l. flour, salt, 450 grams of mushrooms, 3 yolks, ¼ tsp. saffron.

Velute can be made from goose, but then the soup will be greasy.

First you need to prepare the velouté. Heat the broth over low heat. In a separate saucepan, heat the butter. Then you need to pour the hot broth into this mass and cook for about 20 minutes over low heat.

While the velouté is being prepared, it is necessary to make a mushroom base for it. You need to chop the onion and chanterelles, and then sweat them over low heat. Be sure to add a pinch of salt to this mass.

The onion should become transparent, and the liquid released from the mushrooms should completely evaporate.

Then the saffron should be added to the brandy and pour all this into the mushrooms. You need to cook this mixture while alcoholic drink won't evaporate. Separately, beat the yolks with cream and add to the mushrooms. You need to cook the soup for 10 minutes. Can ready meal chop with a blender and decorate it with herbs when serving.

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Cooking delicious chanterelle soup

In order to pamper your beloved relatives and friends with a delicious dish, you should pay attention to chanterelle cream soup, which can be quite successfully prepared in any kitchen. To do this, you will need: 2 carrots, a pound of chanterelles, 2 cloves of garlic, 4 potatoes, 2.5 liters of water or chicken broth, 1 onion, salt, peppercorns, herbs, bay leaf and cloves.

Garlic is best added at the end of cooking, then it will give the soup a unique flavor.

Before you cook a delicious and original cream soup, you need to thoroughly rinse the mushrooms. After that, they are cut and boiled for 5 minutes, thrown into a colander and drained. Then a little cooked chanterelles are placed in a saucepan and poured with chicken broth, which is salted and brought to a boil. Next, reduce the heat and, covering the pan with a lid, cook for 10 minutes, adding cloves, bay leaves and pepper.

Pre-peeled potatoes should be cut into not too large cubes. Peeled onions should be chopped and chopped carrots. If you have enough time, you can saute carrots and onions in a separate pan in chicken fat or melted butter.

Then you need to add potatoes to the pan with boiled chanterelles. Then pour in the sauté and boil for 2 minutes. Ready soup, which has cooled down a little, must be crushed with a blender. Pouring the soup into bowls, sprinkle it with chopped herbs and garlic. You can fill the cream soup with sour cream.

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How to cook fragrant soup puree with mushrooms?

No less interesting is the recipe with which you can cook great dish. original and tasty soup chanterelle puree can conquer even the most sophisticated gourmets. For this dish you need to take: 2 tablespoons of flour, 500 grams of fresh chanterelles, salt, 3 tablespoons of butter, 1 cup of heavy cream, 2 eggs, 2 onions, 5 cups of homemade milk.

Dried chanterelles must first be soaked in water for several hours.

Fresh mushrooms must be carefully sorted out, all debris removed, cut off the lower part of the legs, rinsed in water and passed through a meat grinder. Then you need to put main ingredient in a saucepan, add a tablespoon of butter and simmer for 45 minutes over low heat.

After that, you need to pour a glass of purified water and bring to a boil. The onion must be peeled, cut into small cubes, placed in the bottom of a deep soup pot and fried in a little butter. Then add flour stewed mushrooms and pour everything with preheated milk. Cook this milk soup needed for 20 minutes.

Separately, you need to stir 2 yolks together with cream. At the end of cooking, salt the soup and season it with a creamy-egg mixture. Only after that you can pour the puree soup into bowls and be sure to sprinkle with herbs.

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How to cook chicken soup with mushrooms?

Incredibly delicious chicken soup with chanterelles will please with its taste and unique aroma.

To prepare it, you need to take: an onion, 1 chicken soup set, 8 potatoes, 1 carrot, salt, 20 grams of butter, 100 grams of chanterelles.

First you need to boil the chicken broth. Separately, peel the potatoes, cut them and put in a boiling broth. Then we clean and three carrots, fry together with pre-cut onions until golden brown. It should be noted that this dish can be quite successfully prepared from frozen mushrooms, which must be thoroughly fried. In the broth where potatoes are boiled, you need to put fried onions and carrots, and then chanterelles. Bring chicken soup to a boil. After it cools down a bit, you need to pour a small amount of chopped greens.

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Cooking an unusual chanterelle soup

In a slow cooker, you can quickly and easily cook delicious mushroom soup.

A simple recipe that will help you make dried chanterelle soup should be known to many housewives. After all, it is this dish that can decorate the dining table and bring a lot of pleasure to loved ones.

To prepare it, you need to take: 2 stalks of leeks, 3 handfuls of dried chanterelles, 150 grams of hard grated cheese, 2 tablespoons of vegetable oil, 4 medium-sized potatoes, dry spices, 1 carrot, herbs, 2 liters of water, 40 ml of sherry, 2 tablespoons of butter.

Need to soak for about 2 hours dried chanterelles in cold water and then boil them for 20 minutes. Then remove the chanterelles from the broth and place the diced potatoes and spices in it. In a frying pan, we sauté the carrots cut into short strips and the leek cut into rings, using a small amount of butter and vegetable oils.

Then you should add the mushrooms and simmer them over low heat for 8 minutes. Only after the potatoes are practically cooked, add sauteing to the pot with the future soup and cook for another 10 minutes. You can pour a very tasty mushroom soup into bowls and pour pre-chopped greens and chopped hard cheese. It is allowed to add a small amount of milk cream to this dish. A bitter alcoholic drink should be served with this soup. For example, it can be Madeira, rowanberry or gin.

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How to cook cheese soup with chanterelles?

If the carrots are fresh, it will be enough just to wash them well.

Fragrant cheese soup with mushrooms is an incredibly hearty and tasty dish. For its successful preparation, you can use various recipes. However, the most interesting is the French cheese soup. You need to take: 200 grams chicken fillet, 800 grams of potatoes, dill, 400 grams processed cheese, salt, 350 grams of champignons, 1 onion, pepper, 1 carrot, vegetable oil.

Chicken meat must be poured with 3 liters of water and boiled. The meat should be removed from the broth and cut into pieces. Peel carrots, potatoes and onions and wash thoroughly. We rub the carrots on a grater, cut the potatoes into cubes, and finely chop the onion. Cut the washed mushrooms in half.

Bring the meat broth to a boil and add potatoes to it. At this time, fry the onion in vegetable oil until transparent, add the carrots and fry the vegetables for 3 minutes. Then add mushrooms to this mixture. They should be fried until all the liquid has evaporated.

Mushrooms and pre-cut meat must be introduced into the boiling broth. Salt and pepper the ready soup. And only after that you can season the dish with melted cheese and mix thoroughly so that the soup turns out without lumps. Immediately before serving, cheese soup with chanterelles must be sprinkled with dill. It is best to serve this dish with crackers or croutons.

Let's make chanterelle soup. Only with age I realized that the fox is not my sister. It's like a fairytale. Chanterelle is probably the most famous edible mushroom. I don’t know how famous, but the most common - for sure!

At the end of spring, or at the beginning of summer, chanterelles appear en masse, like lights, in the forest. On a bright green cover of moss, chanterelles are scattered like orange beads. Chanterelles in the forest remind me of freckles.

Important feature chanterelles - they are not wormy. Chanterelles are one of the few agaric, which I confidently collect in the forest. Chanterelle mushrooms contain many trace elements and vitamins, and, for example, chanterelles are record holders for B vitamins. Very dense, and not brittle, the pulp of chanterelles is delicious with any method of cooking.

Chanterelles can be prepared in many ways. I think the most tasty way cook chanterelles - with onions and laid out on boiled potatoes. I remember this taste from my childhood. We cook this dish at least once every year. home tradition. The aroma and rich taste of chanterelles allows you not to add a lot of spices, limiting yourself to only salt and black pepper. What is remarkable, the dish cannot be spoiled. Chanterelles are usually boiled before frying, this is up to you.

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 major wave. In the meantime, being content with little, we will cook chanterelle soup.

Considering that I always boil mushrooms, and pour out the first broth, it is rather problematic to cook a rich broth from chanterelles. Therefore, without further ado, we will cook the soup on a rich broth of beef bones, and pre-boil the mushrooms slightly, or simply pour boiling water for a while.

Chanterelle soup. Step by step recipe

Ingredients (2 servings)

• Beef bones or ribs 300 gr
• Fresh chanterelles 300 gr
• Carrot 1 pc
• Onion 1 pc
• Potatoes 1-2 pcs
• Garlic 1-2 cloves
• Salt, black pepper taste

1. Let's prepare a soup of chanterelles on a rich broth. You will need bones with meat or ribs. Pork is also possible, but beef is better. With beef, a more delicious broth is obtained, however, this is not for everybody. Wash the bones, put them in a saucepan and pour a liter of cold water. Put the pot on the fire and bring to a boil. Be sure to remove the foam, this is important. Boil the broth at the lowest simmer that can be provided. The broth should barely boil, and in no case should it boil. Then the transparency of the rich broth is ensured. I recommend boiling the bones for at least an hour. The meat should separate.

   Wash the bones, put them in a saucepan and pour a liter of cold water

2. While the broth is being cooked, sort out the chanterelles, removing damaged and spoiled ones. Thoroughly wash off sand and adhering leaves, needles, etc.

   Sort the chanterelles, removing damaged and spoiled ones. Thoroughly wash off sand and adhering leaves

3. Transfer the chanterelles to a deep bowl and pour boiling water from the kettle. Leave the mushrooms hot water for 15-20 minutes. After that, rinse the mushrooms under running water.

   Transfer the chanterelles to a deep bowl and pour boiling water over

4. Peel vegetables: potatoes, onions, carrots and garlic. Cut the potatoes fairly large - into 6-8 parts each potato. Cut the onion into strips along the bulb, so it will be less boiled. Cut the carrot into small slices. Garlic can be crushed with a knife or chopped.

   Peel vegetables: potatoes, onions, carrots and garlic

5. Remove the boiled bones from the broth and clean them from the meat. I understand that there will be little meat, but we have chanterelle mushroom soup. 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.

   Add all prepared vegetables

6. Cook the broth, stirring, over low heat until the potatoes and carrots are ready.

   Boil the broth, stirring, over low heat until the potatoes and carrots are ready.

7. Pay attention - salt and spices have not yet been added. I'll explain why: you may not even want to add them, the chanterelle soup will be so rich after adding the mushrooms.
8. Once the vegetables are almost ready, add the mushrooms. It is often recommended to chop or chop mushrooms. I would not do this, because. the taste will not change, and eating a whole mushroom is much more pleasant than catching pieces from the soup.

   Once the vegetables are "almost" ready, add the mushrooms.

9. Cook chanterelle soup for 15 minutes. Try next. If you think that you need to salt and pepper - to your taste. Only for your taste! I confess - I did not, did not dare to interrupt the taste of mushrooms.
10. Pour the prepared chanterelle soup into bowls and serve immediately. I would not add greens, for the reasons described above.

Required Ingredients:

• mushrooms (chanterelles frozen) - 500 g
• potatoes - 5 pcs
• onion-1 PC
• carrots - 1 pc.
• buckwheat grain- 3 tbsp. l.
• greens
• vegetable oil
• pepper
• Bay leaf

Frozen chanterelle soup can be prepared as meat broth, as well as on the water. It depends on your family's preferences.

Cooking method:

1. First of all, it is necessary to defrost the mushrooms, rinse them thoroughly, boil them for several minutes and drain the water.
2. Pour boiled mushrooms with fresh water, and continue cooking.
3. Peel the potatoes, cut them into small cubes.
4. Add potatoes to mushrooms.
5. Pour a tablespoon of buckwheat into the pan.
6. Peel the carrots and onions, chop them finely. Fry in vegetable oil until golden brown.
7. Add stir-fry to soup.
8. Add all the necessary spices, salt, herbs.

Frozen chanterelle soup, a gourmet recipe

For those who like to surprise everyone with their culinary delights, we recommend preparing frozen chanterelle soup according to the following recipe.

Required Ingredients:

• frozen chanterelles - 500 g
• potatoes - 3 pcs
• pearl barley - 200 gr
• celery root
• green pea(fresh, canned) - 250 gr.
• onion - 1 piece
• garlic - 3 cloves
• parsley
• dill
• carrots - 1 piece
• bay leaf - 3 pieces
• vegetable oil
• allspice peas
• sour cream

Cooking method:

1. Defrost the mushrooms.
2. Prepare all the ingredients for the soup: wash and finely chop the carrots, onions and celery, cut the potatoes into medium-sized cubes.
3. Saute mushrooms and onions.
4. Boil pearl barley, drain the water.
5. Pour water into a saucepan, after it boils, add chopped celery, carrots and cook for 10 minutes.
6. Next, add the potatoes and continue cooking for another 10 minutes.
7. Add to soup pearl barley and boiled mushrooms with onions.
8. AT last turn add peas.
9. Add spices, finely chopped garlic, pepper and bay leaf.
10. Add greens (dill and parsley).

Once all the soup ingredients have been added, continue to simmer for 20 minutes until fully cooked. Cover the pot with a lid and let the soup steep for 10 minutes. Add sour cream to taste before serving.

Soup from frozen chanterelles - lovely dish for the whole family. There are a lot of options for preparing this soup, and choosing exactly the one that suits your taste is quite simple!