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, rinsing extra 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
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To prepare 8 servings you will need:
- 4 liters of water
- 1 kg fresh chanterelles
- 1 red onion (you can use a regular one) onion)
- 1 large carrot
- 100 g spread or butter
- 6 medium potatoes
- 1 medium bunch of green onions
- 1 bunch fresh dill
- 300 g sour cream
- 400 g processed cheese without additives
- refined vegetable oil for frying
- salt, spices to taste
Chanterelles are one of the most popular types of mushrooms. They are often used to prepare a variety of first and second courses, snacks, and canning. These mushrooms retain their shape well when cooked and can be safely stored raw in the refrigerator for several days. Below is one of the successful recipes for chanterelle mushroom soup. The ingredients for its preparation are easy to buy in supermarkets. If you didn't find fresh mushrooms, you can make soup from dried chanterelles. It will not yield to either taste or aroma. However, remember that before cooking, the mushrooms will need to be soaked in water until soft.
Soup preparation steps
It will take you about 20 minutes to prepare the ingredients, and about 40 minutes for the preparation itself. Let's tell you more about how to make chanterelle soup.
First, place the mushrooms in a colander and rinse thoroughly. Set aside immediately a small amount of the most attractive-looking chanterelles, so that later they can be used for decoration when serving. Cut the rest into small pieces ( small mushrooms you can leave it whole). Place them in a pan of water and cook until they sink to the bottom. Don't forget to remove the foam periodically.
Then wash and peel the potatoes, cut them into small cubes and add them to the mushrooms. Chop the onion with a knife, grate the carrots. Heat vegetable oil in a frying pan and fry the onions and carrots until golden brown. Send the resulting frying to the chanterelles with potatoes.
Grate the melted cheese onto coarse grater(if it's too soft, just cut it into cubes) and throw it into the water. Add salt, add spices to taste and cook until the cheese is completely dissolved.
As for spices, a safe bet for chanterelle soup is a mixture of garlic and allspice. But you shouldn’t limit yourself to them. Of course, mushrooms themselves have a very rich taste and aroma, however, during cooking they can partially lose these qualities, therefore, properly selected spices will not be superfluous. You can add a little nutmeg, oregano, thyme or rosemary. Remember that you don’t need to overuse aromatic herbs when cooking. Season the soup with spices about 10 minutes before the end of cooking.
When the dish is almost ready, wash and dry the dill and green onions. Chop them finely. Fry the chanterelles set aside for decoration in vegetable oil. Then pour the soup into bowls, sprinkle with chopped green onions and dill, add a spoonful of sour cream, and top with a few fried mushrooms. The soup is ready to serve.
You can also quickly and easily cook this chanterelle soup in a slow cooker.
If you add a few tablespoons of flour during cooking and grind the dish in portions in a blender, you will get delicious creamy soup from chanterelles of a beautiful orange color (you can add a little turmeric for brightness). In addition, recipes using meat broths, buckwheat, vermicelli, different options cream of chanterelle soup with cream.
When cooking, you can experiment by replacing and adding ingredients. Beginning housewives can use recipes for chanterelle soup with photos; they will make the cooking process easier.
Mushroom pickers appreciate chanterelles
These mushrooms are quite easy to collect, as they are difficult to confuse with other mushrooms, due to their bright orange color and characteristic shape. They are almost never wormy or rotten. They are collected all summer and until mid-autumn. You can even make preparations for the winter by putting the mushrooms in the freezer to later please your loved ones using one of the recipes for frozen chanterelle soup.
These mushrooms contain large amounts of vitamins A and have cleansing and restorative properties. That's why chanterelles are used not only for cooking different dishes, but also in medicine.
It is also worth noting low calorie content this type of mushroom and high content squirrel. Therefore, chanterelles are considered dietary product. In addition, they go well with almost all vegetables and meats.
Chanterelle is a mushroom with a memorable appearance. It is easy to distinguish it from other forest products by unusual shape and bright color, which can be yellow or orange. In addition to its original appearance, the chanterelle is famous for its excellent taste qualities and ease of preparation. You can make many dishes from it - appetizers, salads, various main courses and chanterelle mushroom soups.
Freshly picked mushrooms are not stored for long - usually no more than 30-36 hours. Therefore, it is best to start processing and preparing them immediately after collection. If you are lucky enough to collect so many chanterelles that you cannot eat at once, prepare them for the winter. To do this, they can be salted, pickled, dried or frozen. Moreover, the latter method will allow you to save greatest number useful substances contained in mushrooms. Plus, freezing chanterelles is very easy. They need to be boiled in salted water for 5-10 minutes, remove excess liquid and place in the freezer.
In this form, mushrooms can be stored for several months. And all this time they will delight you with delicious food. aromatic dishes. You can make a stew or roast from them, various hot snacks, as well as soup with frozen chanterelles. His recipe is described below.
Taste Info Hot soups / Mushroom soup
Ingredients
- Water or broth (vegetable, chicken, mushroom) – 3 l;
- Frozen chanterelles – 300-400 g;
- Potatoes – 500 g;
- Onion – 1 pc.;
- Medium carrots – 1 pc.;
- Butter – 15 g;
- Flour – 1 tbsp;
- Green onions or other greens to taste;
- Any cereal or vermicelli - optional.
How to make chanterelle mushroom soup
Peel the potatoes, wash them and cut them into cubes.
Place it in the pan in which we will cook the soup. Place the chanterelles there (it is not necessary to defrost them, you can put them straight from the freezer). Pour water or broth over the potatoes and mushrooms and put them on the stove to cook. You can add laurel and peppercorns (black, allspice).
Peel the carrots and grate them on a coarse grater (or cut them into thin strips).
Peel the onion and cut into cubes.
Lightly fry the prepared carrots in a frying pan (until soft).
In a separate frying pan, melt a piece of butter.
Fry the onion on it until soft, add a spoonful of flour to it and mix well so that no lumps form.
Add fried carrots to the pan with mushrooms and potatoes . If you want to add cereal to the future soup, then add it at this stage - along with carrots.
Add onion fried with flour there. Season the soup to taste. For this we use salt and pepper, as well as any seasonings you like. If you add vermicelli to the soup, add it along with the onion.
In a few minutes the soup will be ready. Add chopped herbs to it, cover the pan with a lid and remove it from the heat. Let the dish stand like this for about 10 minutes. During this time, the aromas of all the ingredients will combine with each other, making mushroom soup Chanterelles are even tastier.
Serve the finished soup hot. If desired, season it with sour cream or cream already in the plate.
Adviсe:
- You can put whole chanterelles in the soup or pre-cut them.
- To prevent them from losing their beautiful color, add a little to the water. citric acid or lemon juice. These components will prevent the mushroom from darkening.
- For greater satiety, you can add boiled chicken or other poultry meat, separated from the bones, to the pan with the first course. And the broth left over from cooking it is suitable for making the soup itself.
- To make the dish tastier, first defrost the chanterelles and fry them on butter along with a clove of garlic. It can be slightly crushed with the flat side of a knife and removed after frying. You can also grind it using a press, fry it together with the chanterelles and put it all together in a saucepan. Then you will feel not only the aroma, but also the taste of garlic.
- Using the same recipe, you can cook soup not only with chanterelles, but also with any other mushrooms, as well as a mixture of them.
Teaser network
What other soup can be made from chanterelles?
Above it was described how to cook soup from frozen chanterelles. But this, of course, is not the only way to prepare a first course with these mushrooms. It's very easy to make soup from fresh chanterelles. To do this you will need all the same ingredients as in the previous recipe. The only difference in cooking will be that the mushrooms need to be placed in the pan first and cooked until they settle to the bottom of the pan. It is also important not to forget to skim the foam periodically, otherwise the soup will turn out cloudy and will taste bitter. After the chanterelles have sunk, add potatoes to them and continue cooking according to the previous recipe.
The soup is prepared in a similar way with dried chanterelles. You just need to pre-soak them in cold water for 40-60 minutes, and then follow the recipe. By the way, soaked mushrooms can also be pre-fried in butter.
The creamy chanterelle soup deserves special attention. This dish is very refined and has a unique taste and aroma. And preparing it couldn’t be easier. To do this you will need the chanterelles themselves, onions, potatoes, carrots, cream and butter. Thaw frozen mushrooms, soak dried ones, and wash fresh ones thoroughly. Next, chop all the ingredients randomly and lightly fry them in butter one by one. Then put it in a saucepan, add water or broth and cook until all the ingredients are ready. Season the soup with cream and blend everything together with an immersion blender until a homogeneous creamy mass is formed.
As you can see, any soup with bright mushrooms is very easy to cook. And to make it even tastier, experiment with different ingredients. For example, use leeks instead of regular onions. Add different herbs and spices. All kinds of cheeses are also suitable for mushroom soup - from regular processed cheese type "Friendship" to exquisite varieties with mold. The main thing to remember is that after adding new ingredients, be sure to taste the dish and adjust to taste depending on the situation.
Mushroom soup made from fresh chanterelles is the taste of my childhood. The only first course that I ate with great pleasure, it seemed divinely delicious to me.
Now I have grown up, but the soup remains my favorite. Every chance I get, I don’t miss the opportunity to cook it for myself and my family.
I haven't met a person who didn't like him.
Many people are surprised and ask: “Do they make chanterelle soup?” Without a doubt I will answer: they cook! And they are even served in restaurants and expensive cafes. I suggest you not restaurant recipe, but simple homemade from available products and basic 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 preparing the dish, we need to process the main ingredient - wild chanterelle mushrooms.
This is what they look like 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 the legs. Cut into several pieces, wash in water.
Place in a saucepan, fill with water, it is advisable 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 further use.
They can be fried with onions or cream, sour cream, added to soup, frozen in the freezer for future use, and enjoyed in winter various dishes of them.
How to cook chanterelle soup
The step-by-step recipe with photos will help you visually remember the process and examine everything down to the smallest detail.
Send the boiled mushrooms to a preheated vegetable oil frying pan, fry for 5-8 minutes.
Finely chop the onion.
Grate the carrots, fry the vegetables and mushrooms until tender, add vegetable oil if necessary.
Pour water into a saucepan and add peeled and cut into small cubes potatoes.
Cook the prepared fried vegetables with mushrooms as well. Add salt, Bay leaf and other spices.
Cook until the potatoes are done. Remove from heat, add chopped herbs.
Serve with a slice of black bread and fresh vegetables.
Other recipes
As you understand, this is not the only way to prepare chanterelle soup. There are many recipes, here I will give a few of them, or rather, ways to diversify our recipe.
Don't be afraid to experiment. After all, only those who deviate from the rules create something incredibly tasty and new.
As you can see, it will take very little of your time, and the mushroom soup from fresh chanterelles is ready.
