Chanterelle soup - 10 mushroom recipes (with photos)

Just reading the name of the dish, you immediately want to run for a big spoon. What will happen if you cook mushroom soup with chanterelles according to the recipes I suggested? In season they are prepared from fresh forest mushrooms; in winter, frozen or dried chanterelles are used. Beautiful, bright, tender - it always turns out satisfying and amazingly tasty. The soup has its own characteristics in preparation, so read carefully and do not deviate one iota from the recipe. The main thing to know is that chanterelles almost always require pre-soaking to remove their inherent bitterness.

Chanterelles are never wormy, this is their undoubted advantage, which is why housewives love to store them for the winter. Frozen mushrooms do not need to be thawed before cooking. Dried ones must be soaked for 20 minutes.

Mushroom soup from fresh chanterelles - classic recipe with photos

Take:

Chanterelles – 350 gr.
Bulb.
Potatoes – 3 tubers.
Butter - a piece.
Salt.

Step by step recipe:

Sort through the chanterelles and rinse thoroughly. Cut large specimens into pieces. Small ones can be left whole; they look appetizing on a plate.

Place the mushrooms in a saucepan, cover with water, and throw in the whole onion. Place on high heat to simmer.

While the water is boiling, peel the potato tubers and cut into cubes.

When you notice that the mushrooms have settled to the bottom, throw in the potato cubes.

Immediately add salt to the broth. Boil the soup until the potatoes are ready.

Add butter and stir. Turn off the burner, let the dish stand for 10 minutes and serve.

With Chiken

Time: 30 min.
Number of servings: 3-4 persons.
Calorie content: 112 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

If you decide to make a very tasty, satisfying and at the same time light soup using fried chanterelles, pay attention to the recipe for chicken broth. The finished broth will be light, and the chicken meat in it will be tender. You can add an appetizing aroma to the soup with the help of spices, and you can adjust the amount of water and thickness according to your preferences. Before placing it on deep plates, be sure to sprinkle with herbs, because they contain a lot of vitamins.

Ingredients:

mushrooms – 200 g;
chicken breasts – 2 pcs.;
vermicelli – 200 g (more or less is possible);
spices, herbs - to taste.

Cooking method:

First, boil the mushrooms and chicken breasts in different pans until half cooked.
Let the main ingredient cool, then chop thoroughly and fry.
Send the chicken there, after rubbing each piece with spices. Fry until golden brown.
Add pre-boiled vermicelli and spices to the total mass. Stir and let the pasta cook a little. Then fill the whole mass with water (broth) - the amount is at your discretion.
Bring to a boil twice. Serve, generously garnished with herbs - this will make the dish look more beautiful.

Delicious soup with chanterelles and melted cheese

Recently, cheese soups have been of great interest to housewives because they are cooked quickly and easily, and have an original, piquant taste.

You will need:

Processed cheese – 100 gr.
Chanterelles – 300 gr.
Potatoes – 2 tubers.
Large carrot
Green onions - 3 feathers with white heads.
Butter – 20 gr.
Bay leaf, basil sprig, salt.

Cook:

Sort through the forest gifts, clearing them of debris and dirt, soak for 20 minutes. Afterwards, rinse thoroughly and cut into arbitrary pieces.
Boil water in a saucepan and add the sliced mushrooms. After boiling, simmer for a quarter of an hour over medium heat. Skim off foam as it appears.
Chop the onion feathers and fry in butter.
Place coarsely grated carrots into the frying pan. Continue frying the vegetables until nicely browned.
Peel the potato tubers and cut into soup strips. Place in a saucepan.
After 10-15 minutes, when the potatoes become soft, add salt, add bay leaves and fried vegetables.
Grate the processed cheese and add to the soup.
When the soup boils, reduce the heat slightly. Cook until the cheese is melted.
Turn off the burner, add chopped basil and serve.

Basic recipe step by step

350 g fresh chanterelles;
2 potatoes;
2 cloves of garlic;
1 carrot;
350 g beef ribs;
1 onion.

How long to cook – 2 hours and 20 minutes.

Calorie content per 100 g – 147 kcal.

How to cook delicious mushroom soup with chanterelles:

Wash the ribs, pour a liter of water over them and let them cook. As soon as foam appears, it must be removed immediately so that the broth remains clear. Cook for about an hour and a half on the lowest heat, the ribs should simmer rather than boil;
Clean the mushrooms and sort them out. Wash them thoroughly under running water to remove all the sand;
Place the chanterelles in a deep bowl and pour boiling water over them. Leave for about fifteen minutes, then rinse them again;
Peel the washed potatoes and cut them into several pieces. The pieces should be quite large;
Remove the peel from the onion and cut it into half rings;
Wash and peel the carrots, then also cut them into half rings;
Finely chop the peeled garlic with a knife;
Remove the meat from the broth and let it cool. After this, separate it from the bones. The bones can be discarded and the meat cut into manageable pieces and returned to the broth;
Here, after the meat, put onions, garlic, carrots and potatoes;
Cook the broth over the same low heat until the potatoes are completely cooked;
Add mushrooms; you don’t have to cut them. Cook for another fifteen minutes. Add spices and herbs to taste.

Cream soup with chanterelles - the best recipe

I advise you to cook it in the summer, using fresh chanterelles, then you will fully enjoy the taste of mushroom cream soup. Then you can even offer it to guests and hear compliments. The recipe is also suitable for cooking frozen chanterelles.

Take:

Chanterelles – 500 gr.
Cream 20% – 150 ml.
Potatoes - a couple.
Bulb.
Garlic - a couple of cloves.
Chicken or vegetable broth – 400 ml.
Butter – 30 gr.
Pepper, salt, sunflower oil.

How to cook:

Soak the mushrooms for a quarter of an hour, drain and rinse. Cut as desired.
Peel the potatoes and cut into strips.
Add a spoonful of vegetable oil to the pan and add butter. Place potato strips and fry over full heat.
After 2-4 minutes of intense frying, add the diced onion. Fry together for another 3 minutes.
Add chanterelles and crushed garlic. Continue cooking over medium heat for 5 minutes.
Pour in the broth. When the contents of the pan come to a boil, add salt to the soup. Cook for 8-10 minutes.
Wait until the potatoes and mushrooms are ready. Blend with a blender until smooth and creamy.
Place in a saucepan, pour in the cream. Heat over moderate heat until the soup comes to a boil.

Chicken soup with chanterelles - a simple recipe

Making this soup is as easy as shelling pears. If you wish, you can add a handful of rice to the recipe, then the dish will turn out more rich.

You will need:

Chicken legs – 2 pcs.
Chanterelles – 0.5 kg.
Potatoes – 4 pcs.
Onion - head.
Carrot.
Bay leaves - a couple.
Salt, pepper oil for frying.
Greens, sour cream - on a plate.

Preparation:

Let the chicken meat cook. Cook at a gentle simmer for 10-15 minutes.
Chop the onion, grate the carrot.
Fry in a small amount of oil, adding the onion first, then the carrots.
Wash the mushrooms, chop coarsely, and fry until beautifully golden in a separate frying pan.
Peel the potatoes and divide into large cubes. If the chicken is almost ready, add potato slices to it.
Let it boil, cook for about 5-7 minutes.
Place the roasted vegetables into the pan. Salt the broth and pepper. Throw in the bay leaf and pepper.
Cook until potatoes and chicken are done. Don't forget to add chopped herbs and sour cream to the bowl of soup. Or maybe you will be interested in recipes for delicious fried chanterelles with sour cream ? I invite you to another page.

How to cook?

Chanterelles are considered one of the safest mushrooms, but it is still necessary not to violate storage conditions. Temperatures above 10°C are only allowed if these mushrooms are cooked within 24 hours. Red mushrooms are 80% liquid, which means you need to know something about their proper preparation. To prevent the mushrooms from becoming rubbery and tasting like mustard, do not make mistakes.

Before cooking, mushrooms are thoroughly washed to remove sand and debris is removed.

It is very important to trim the legs correctly. Their ends must be cut off, otherwise your dish will be too bitter

To prevent the mushrooms from resembling rubber, it is necessary to evaporate all excess liquid from the mushrooms. Then they are stewed for a short time: about 5-7 minutes. If you want to make soup, then soak the chanterelles in hot water for 2 hours or pour boiling water for 20-30 minutes. Mushrooms are added to other ingredients at the end of cooking. 5 minutes should be enough time to cook them in the soup.

As you already know, mushrooms of this type cannot be stored for a long time at room temperature, but they can be sent straight to the freezer. Frozen chanterelles do not lose their special taste. But before frying, such mushrooms must first be thawed. Place them inside a deep container and leave them at room temperature until completely defrosted. It won't take much time. It is imperative to drain the formed water. When the mushrooms dry out a little, start cooking them. Remember that re-freezing them is not a good idea.

Chanterelles go perfectly with fried pork and beef, garlic, potatoes, sour cream and a variety of seasonings. Red mushrooms make equally tasty first and second courses, salads, and even appetizers. Today we will offer you some of the most successful recipes.

Creamy mushroom soup with chanterelles

Soup with mushrooms and cream will win your heart from the first spoon. Incredibly tender, aromatic with a creamy taste.

Required:

Water – 1.5 liters.
Fresh chanterelles – 250 gr.
Bulb.
Potatoes – 3 tubers.
Carrot.
Cream 20% - 150 ml.
Butter – 40 gr.
Olive oil – large spoon.
Garlic – a clove.
Dill, pepper, salt.

How to cook:

Prepare the chanterelles - wash and cut.

Finely chop the peeled potatoes.

Dice the onion.

Rub the carrots with coarse shavings.

Place a pot of water on the burner. When it boils, add potato cubes. Cook for 15-20 minutes.

Melt half the butter in a frying pan. Add the onion and sauté until translucent.

Add carrots. Fry until lightly browned. Then transfer to a plate.

Instead of vegetables, add mushrooms to the pan. At first they will release a lot of juice, evaporate it over low heat. Then add the remaining oil and stir the contents. fry for 3-5 minutes until the chanterelles brown.

Fry the chopped garlic with a drop of olive oil.

Transfer the mushroom mixture to the pan, followed by the vegetable mixture.

Pour in the cream, stir well.

Transfer the fried garlic, pepper, add salt, and add parsley. Check the readiness of the potatoes, let the soup boil vigorously. Turn off the stove and let stand for five minutes. Bon appetit!

French soup with chanterelles

Incomparable cream soup according to the traditions of French culinary specialists. This is a festive dish with an exquisite taste, for which it is worth tinkering with preparation. The highlight of the dish will be a pot with a dough lid, which will be used instead of bread.

Makes 6 servings:

Mushrooms – 400 gr.
Bacon - slice.
Onion – 2 large heads (300 gr.).
Cream 33% - 300 ml.
Egg.
Puff pastry without yeast – 300 gr.
Celery - a pair of stalks.
Garlic cloves – 2 pcs.
Cognac – 60 ml.
White wine – 200 ml.
Salt.
White pepper.
Olive oil – large spoon.

Cook:

Rinse the chanterelles and chop coarsely.
Cut the bacon into pieces. Chop celery stalks and onion into cubes. Crush the garlic cloves with a press.
Heat a spoonful of oil and add bacon. Fry over high heat for exactly a minute. When the fat starts to release, add the chopped vegetables. Cook over medium heat for 5 minutes until soft.
Stop frying the mushrooms. Soon a lot of liquid will be released. Cook, stirring frequently, until it evaporates. This will take approximately 15-20 minutes.
Pour in the cognac and stir. Pour in the wine, let it boil, simmer for a couple of minutes.
Transfer the contents of the frying pan to the pan, pour in the broth. Cook for 20 minutes.
Turn off the burner and puree the soup using a blender.
Pour in the cream, salt and pepper. Stir well.
Pour the puree soup into pots or other heat-resistant containers.
Roll out the puff pastry, cut out 6 circles, according to the number of servings. Beat the egg and brush the edges of the circles. Cover the pots with the greased side facing inward. Seal the edges tightly.
Place in the oven preheated to 180 o C. Keep in the oven for 15-20 minutes. The beautiful redness of the dough lid will tell you that it is ready.

Useful tips

The main rule in cooking chanterelles is to wash them well. These mushrooms contain quite a lot of sand and it is difficult to wash out of the plates. Therefore, it is highly recommended to soak the mushrooms before cooking.

They should stand in the water for at least half an hour, and then each mushroom should be washed under running water. You can even feel the sand with your fingers. This procedure will help avoid unpleasant crunching on the teeth and remove the consistency of cream soup.

Chanterelles go well with other mushrooms, the aroma of which is more pronounced. So you can also puree porcini mushrooms, leaving beautiful chanterelles as decoration. All recipes love herbs, so you can add sprigs of rosemary, basil, use herbs de Provence or oregano.

It is better not to use new potatoes, as they can be bitter. If only such tubers are available, then it is advisable to soak them in water for about forty minutes. Be sure to add salt to the water so that it draws out the bitterness. After this, be sure to peel off the skin and rinse the potatoes.

Cream should only be unsweetened. In the last recipe they must be whipped into foam. You can replace cream with sour cream and milk in equal proportions. At the same time, it is also necessary to beat until foamy; using a bowl is the easiest way. And it is advisable to add a little salt to the mixture.

To give the puree soup a beautiful color, you can add a little turmeric or a piece of pumpkin. It won’t give a strong taste, but the beautiful orange color looks more appetizing. Another natural dye is paprika. Substitutes for saffron can give a dish not only aroma and a certain taste, but also a pleasant yellow color.

Making chanterelle soup is a low-cost endeavor both in terms of money and time. This dish is best eaten during the season of these mushrooms - in the summer. Puree soups can be eaten even cold. You can also serve them with various croutons or bruschettas - and then an ordinary lunch will turn into a restaurant serving.

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Lentil soup with chanterelles - meat-free recipe

A simple lean soup for proper nutrition.

Compound:

Lentils – 120 gr.
Chanterelles – 100 gr.
Onion - head.
Vegetable broth or water – 1.5 liters.
Garlic cloves – 2 pcs.
Lemon.
Olive oil – 2 tablespoons.
Chili pepper, dried - pod.
Pepper, parsley, salt, bay leaf.

Cook:

Chop the onion and garlic cloves. Grind the chili pod into powder. Chop the parsley sprigs.
Cut the peeled chanterelles into large pieces.
Heat the oil in a saucepan and quickly fry the onion and garlic.
Add chili powder, chanterelles, and hot vegetable broth.
After boiling, cook covered for 5 minutes.
Add washed lentils.
Bring to a boil, reduce heat. Cook for 30 minutes.
Pour in lemon juice, add seasonings, adjust the taste for salt. Serve with parsley.

Cream soup

Time: 2 hours.
Number of servings: 5 persons.
Calorie content: about 100 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

You can make a delicious puree soup from wild mushrooms. To make it more original, you can use cream. Chanterelle soup is prepared relatively quickly. If the mushrooms are soaked in advance or boiled and frozen, the cooking process will go even faster. Small components can be left whole, the rest will have to be chopped. If necessary, you can let the finished soup brew.

Ingredients:

mushrooms – 300 g;
onions, carrots - 1 pc.;
cream – 30 g;
greens, salt, pepper - to taste.

Cooking method:

First, fill the defrosted main ingredient with cold water (about 2 liters). Leave for half an hour and send to cook – also for 30 minutes.
At the same time, you need to fry the onions and carrots.
After cooking, the chanterelles must be fried (do not pour out the broth).
Add fried vegetables, mix the whole mass. Salt, pepper, sprinkle with your favorite seasonings.
Bring the broth in a saucepan to a boil. Send the base there, pour in the cream.
Before serving, sprinkle the mushroom-flavored soup with herbs, for example, dill.

Mushroom noodle soup from frozen chanterelles in chicken broth

The recipe is also suitable for cooking soup with already prepared small vermicelli. You can cook from any chanterelles - frozen or fresh.

Compound:

Mushrooms – 300 gr.
Potatoes – 3-4 tubers.
Carrot.
Onion.
A handful of flour.
Peppercorns, bay leaf, salt, oil.
Chicken bouillon.

How to cook:

Do not defrost the chanterelles; place them straight into a briquette in a pan with boiling broth. Immediately throw in the pepper and bay leaves.
Chop the onions and carrots and fry them in a frying pan.
When the mushrooms settle to the bottom, add the potatoes cut into soup strips. Continue cooking until the potatoes become soft.
At the same time, make noodles according to the simplest recipe. To do this, pour flour into a bowl, add salt, and add water. Make the dough, roll it out and quickly cut into strips of noodles.
Place the noodles in a saucepan, add salt and cook until done. If you have fresh herbs, throw them into the soup at the very end.

Cooking features

Even a novice housewife can cook soup with chanterelles, but to get the best result she needs to know and take into account several important points.

Chanterelles for soup should be collected in environmentally friendly areas, away from highways and industrial facilities. Mushrooms absorb and accumulate toxins, and if chanterelles grow in places where the natural environment is not favorable, then they too can become poisonous.
Chanterelle soup can be cooked using the first broth, but some housewives play it safe: after cooking the mushrooms for 5-10 minutes, drain the first water, then pour clean water over the chanterelles and bring to readiness. When cooking mushrooms in several stages, it is advisable to cook the soup not in water, but in chicken or meat broth, then it will turn out more tasty and rich.
Soup made from frozen and dried chanterelles is no less tasty than from fresh ones. Frozen mushrooms, if they have been pre-cut, can be cooked without defrosting. If you need to chop them before cooking, you will have to wait until the product thaws. To ensure that chanterelles do not lose their organoleptic qualities, they should be defrosted under natural conditions, avoiding sudden temperature changes. It is strictly not recommended to speed up the process with hot water or a microwave. Before cooking, dried mushrooms are poured with clean cool water and left for at least an hour so that they restore their original volume. After this, they are prepared in the same way as fresh mushrooms.

There are many recipes for chanterelle first courses, and the technology for preparing these dishes is not always identical. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany a specific recipe.

How to make dried chanterelle soup with beans

Take:

Mushrooms – 350 gr.
Carrot.
Bulb.
Raw smoked sausage – 200 gr.
Chicken broth – 1 liter.
Tomato sauce – 150 ml.
A clove of garlic.
White beans, canned – 150 gr.
Pepper, salt, oil, parsley.

How to cook:

Place a saucepan on the fire, pour in oil, and add diced chanterelles. Add some salt and pepper. Fry over moderate heat until golden.
Chop the vegetables into cubes. Transfer to chanterelles. Continue frying together.
Cut the smoked sausage into cubes and add to the rest of the ingredients.
Pour in the broth. Let it boil. Boil for 7 minutes.
Add the beans, pouring out the preservative from the jar. Add tomato. Boil quickly.
Throw in the parsley and boil for just a minute. Turn off the soup, let it brew and call your household.