Frozen chanterelle soup is the best hot dish for lunch: recipe with photos and videos

Home Mushroom soups

Frozen chanterelle soup is a frequent guest on the dinner table. This mushroom soup doesn't take long to prepare. Frozen chanterelles cook quickly enough without losing their aroma and color.

Soups with frozen chanterelles can be cooked in vegetable, chicken or meat broth. A wonderful taste is obtained by adding cream, milk or processed cheese.

To make the soup more nutritious, add noodles or vermicelli, pearl barley or rice. Puree soups have a special and unique taste.

Fresh herbs, seasonings and bay leaves help highlight the aroma of mushrooms.

To improve the taste and appearance, add sour cream to the soup and garnish with a slice of lemon.

Before freezing, chanterelles must be boiled until tender. If you haven't done this, cook the mushrooms for at least 40 minutes after defrosting.

How to make frozen chanterelle soup - 16 varieties

Classic mushroom soup with frozen chanterelles
Tender soup with chanterelles and cheese
Cream soup with frozen chanterelles
Simple soup with frozen chanterelles
Delicious mushroom soup with cream
Fragrant soup with chanterelles and melted cheese
Spicy soup in a slow cooker with shrimp
Hearty soup with chanterelles
Fragrant soup with chanterelles and chicken
Soup with chanterelles and beans
Mushroom soup with turnips
Soup with chanterelles and cauliflower
Soup with chanterelles and smoked meats
Mushroom soup with pumpkin
Tender mushroom noodle soup
French frozen chanterelle soup

Useful tips from chefs

Experienced chefs advise cooking chanterelles with cream. These products go well together, and the soups turn out very tasty, satisfying and nutritious.

In order for the dish to have a uniform structure, it is advisable to puree it. To do this, add cream at the very end of cooking and immediately blend all the ingredients with a blender.

There are many options for chanterelle soups. You can use the basic recipes given above, but you can also experiment by adding your favorite meat products (for example, bacon) or aromatic spices to the dish.

Classic mushroom soup with frozen chanterelles

Filling your home with the aromas of summer is very simple: prepare soup with frozen bright and elegant chanterelles. It turns out to be a real summer soup! Your family will be absolutely delighted!

Ingredients:

frozen chanterelles – 300 g
onion – 1 pc.
carrots – 1 pc.
potatoes – 2 pcs.
butter - 30 g
black peppercorns
dill
bay leaf
salt.

Preparation:

Thaw the chanterelles. Finely chop the onion, grate the carrots and fry in oil with the addition of thawed mushrooms.

Place the fried mushrooms into a pan of boiling water and add the chopped potatoes. Add spices. Cook until the potatoes are ready.

Serve with sour cream and chopped dill.

We recommend not to freeze and thaw chanterelles repeatedly: this will ruin the taste of the mushrooms. Divide the mushrooms into small portions and only then place them in the freezer.

A very tasty and simple recipe for dried porcini mushroom soup

Porcini mushrooms are best suited for harvesting for the winter. Dried mushrooms retain their beneficial properties and make the soup broth rich.

Ingredients:

Potatoes – 2 pcs.
Dried porcini mushrooms – 50 gr.
Garlic (dry garlic powder) – 5-10 g.
Onion – 1 pc.
Carrot – 1 pc.
Butter – 20 gr.
Coriander - to taste.
Mixture of peppers - to taste.
Salt - to taste.
Bay leaf – 1-2 pcs.

Cooking process:

Step 1. Place the dried mushrooms in cold water, after they swell, rinse them, drain the water, squeeze, cut the mushrooms into smaller slices.

Step 2. Vegetables: peel potatoes, carrots, garlic and onions. Cut the potatoes into small cubes. Chop the carrots onto a coarse grater, cut the onion into thin half rings, and add the whole garlic to the broth.

Step 3. Cook the mushrooms in a saucepan over low heat for 15-20 minutes, add garlic, grated carrots and potatoes to the mushroom broth, cook until the potatoes are ready.

Step 4. In a frying pan, sauté the onion in butter and transfer it to the pan.

Step 5. Salt the contents of the pan, season with spices, add finely chopped parsley and cook for another 10-15 minutes.

Step 6. Pour the finished soup into bowls and serve.

Bon appetit!

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Tender soup with chanterelles and cheese

This mushroom soup has an absolutely mind-blowing taste. Be sure to prepare!

Ingredients:

frozen chanterelles – 300 g
onion – 1 pc.
potatoes – 3 pcs.
processed liquid cheese - 2 tbsp. l.
ground black pepper
butter – 30 g
greenery
salt.

Preparation:

Thaw the mushrooms and place them in boiling water. Add some salt. After 15 minutes, add the diced potatoes.

Chop the onion and carrots and fry in butter. When the potatoes are ready, add the fried potatoes and cheese to the soup. Stir and bring to a boil.

Let the soup brew and serve.

With dried chanterelles

Time: 1 hour.
Number of servings: 3-4 persons.
Calorie content: about 100 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty of preparation: medium.

These mushrooms are not worm-bearing, which makes them much easier to use in the kitchen. They only need to be lightly cleared of leaves and needles and shake off the sand. They appear in the forest in July, and sometimes even in June. You can collect them almost until October. When dried, they lose neither color nor aroma. For soup, they are first poured with boiling water.

Ingredients:

dried chanterelles – 100 g;
carrots – 3 pcs.;
potatoes – 1 pc.;
onion (onion/leek) – 1 pc.;
olive oil – 2 tbsp. l.;
cream – 100 ml;
butter – 30-40 g;
broth (vegetable, chicken) – about 2 l;
black pepper (ground), salt, herbs (parsley/dill) - to taste.

Cooking method:

Soak dried mushrooms in cold water for half an hour, then boil them.
Peel the potatoes and cut into small cubes. Cut the onion into slices and grate the carrots - use a coarse grater.
Remove the boiled mushrooms and add potatoes to the hot broth. Fry the onions and carrots in a frying pan, adding chanterelles to them. Close the lid and simmer for 10 minutes.
Transfer all contents into a saucepan. Simmer for 5-7 minutes, pour in cream (a few tablespoons).
Place the lid back on the pan. Simmer for 5 minutes. Garnish with chopped parsley.

Cream soup with frozen chanterelles

Pamper your family with a hearty, aromatic and delicious soup. Even children will be delighted with this first dish!

Ingredients:

frozen chanterelles – 300 g
shallots – 40 g
cream -70 ml
garlic - 3 cloves
olive oil – 50 g
thyme
parsley
pepper
salt.

Preparation:

Thaw the chanterelles and fry in olive oil until cooked. Pour in the cream, add chopped garlic, shallots and simmer for a few more minutes.

Grind the soup in a blender. Add chopped parsley and dill. Garnish with thyme.

Selection and preparation of ingredients

Before you start cooking, sort through the mushrooms - remove wet, moldy, rotten, burnt, or overly light specimens. High-quality dried chanterelles bend slightly, so use only such mushrooms, then they will fully give off their aroma, slightly reminiscent of fruit, and saturate the dish with an extraordinary taste. For elasticity, they need to be soaked for at least half an hour, but preferably overnight.

Did you know? The beta-carotene content in chanterelles is 10 times higher than its content in carrots.

Simple soup with frozen chanterelles

This simple chanterelle soup has a great aroma and excellent taste. Maximum pleasure and minimal cooking time is the dream of any housewife.

Ingredients:

frozen chanterelles – 500 g
potatoes - 4 pcs.
onion - 2 pcs.
carrots - 1 pc.
frying oil
pepper
salt.

Preparation:

Chop the onion and carrots. Thaw the mushrooms.

Fry the onion with the addition of carrots and mushrooms. Place the roast into boiling water.

Cut the potatoes into pieces and place in a saucepan. Salt and add spices.

Cook until the potatoes are ready. Serve with sour cream.

How to properly prepare dried mushrooms

In our case - chanterelles. They differ from their forest brothers not only in the brightness of the cap, but also in taste, which, by the way, explains the absence of worms in these mushrooms. The light, unobtrusive bitterness of the pulp is an integral companion of red-haired beauties.

In addition to taste changes that inevitably affect the finished dish, bitterness does not affect mushrooms in any way - it is not harmful to human health:

To remove the bitterness in chanterelles, pour boiling water over the mushrooms, adding salt, citric acid, bay leaf, and clove star. Keep the product in this form for about 30 minutes.
Then drain, fill with ice water and wait 5 minutes. Pour hot water again - only now without spices. Secondary filling with boiling water will take 3-4 hours. After soaking, rinse the chanterelles again and drain the water.

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Soaking in salted water with spices helps remove the bitterness and also makes the mushrooms even out in flavor.
With dried mushrooms, for example, white or gray, things are much simpler. There is no need to add salt or lemon here. It is enough to rinse well to remove dirt and sand, soak for several hours and rinse again.

If mushrooms require slicing, it can be done as after soaking, i.e.

Delicious mushroom soup with cream

The delicate taste of this soup will pleasantly surprise absolutely everyone: both adults and children.

Ingredients:

frozen chanterelles - 200 g
onion - 1 pc.
potatoes – 3 pcs.
cream – 100 ml
butter
black pepper
parsley
pepper
salt.

Preparation:

Chop the onion. Grate one potato. Cut the remaining potatoes into cubes.

Fry the mushrooms in oil with the addition of onions and grated potatoes.

Add potato cubes to a pot of boiling water and cook until tender. Place the roasted mushrooms in a saucepan and simmer for a few minutes. Pour in the cream. Salt and add pepper.

Pour into plates and garnish with herbs.

With cheese and sour cream

Dried chanterelles with sour cream and rice will turn out tender.

Composition of ingredients

To prepare this dish you will need the following ingredients:

dried chanterelles – 500 g;
hard cheese – 200 g;
bulbs – 2 pcs.;
sour cream – 100 ml;
garlic cloves – 2 pcs.;
butter – 4 tbsp. l.;
chopped parsley - 3 tbsp. l.;
table salt.

Step-by-step cooking process

Step-by-step preparation scheme:

First, you need to pour the dried chanterelles with heated water and leave them for at least 3 hours. After that, you will need to transfer them to a colander to get rid of the water, melt the butter in a frying pan, put the mushrooms in it and fry until golden brown.
Next, remove the husks from the bulbs, wash and chop into cubes. Then you need to put it on the mushrooms and fry until soft. Using a slotted spoon, transfer the ingredients to a deep plate and cool.
Then you will need to grate the hard cheese using a grater with a small grid, peel and wash the garlic, chop it with a kitchen knife.
Afterwards, add grated cheese, chopped parsley, chopped parsley to the mushrooms, add the required amount of table salt and mix thoroughly.

Now you can pour sour cream over the dish and stir again until smooth. Afterwards you need to put the dish in the refrigerator and keep it there for 1.5-2 hours.

Fragrant soup with chanterelles and melted cheese

Chili peppers give the soup a spicy, spicy taste. And the delicate aroma of chanterelles will win the hearts of all those present.

Ingredients:

frozen chanterelles – 300 g
potatoes - 1 pc.
onion - 1 pc.
carrots - 1 pc.
frying oil
chili pepper – 1 pc.
chicken bouillon
processed cheese – 200 g
pepper
salt.

Preparation:

Cut onions, carrots, potatoes and mushrooms into cubes. Fry the onion in oil with the gradual addition of carrots, mushrooms and potatoes.

Pour boiling broth over all ingredients and cook until potatoes are done.

Add melted cheese and finely chopped chili pepper. Bring to a boil and remove from heat.

Pork stewed with vegetables in mushroom broth with scrambled eggs

Let's say that after boiling mushrooms for salad, you have some broth left. Considering the aroma, no thrifty housewife would dare throw it into the trash can. What to do!? Do not worry. There is an exit. Make complete recipes with dried mushrooms - the second with meat, vegetables and eggs.

We will need:

Meat – 200 g;
sweet pepper – 1 pc.;
tomato – 1 pc.;
eggs – 2 pcs.;
mushroom broth – 150 ml;
vegetable oil – 1-2 tbsp;
salt.

How to cook:

Any meat is suitable for cooking - pulp is better, of course. Then cut it like beef stroganoff – into strips. After cutting, transfer to a frying pan to fry.

While the meat is roasting, chop the bell pepper into strips. Add to the meat and simmer for 3-5′.

You need to remove the skin from the tomato, but leave the cutting the same - into strips. We also throw it into the frying pan. Then close, reduce the heat and leave for 10 minutes.

To complete the stewing process, whisk the mushroom broth with the eggs. If necessary, add salt and pepper to taste.

Pour everything into the meat, mix and, cover again, leave for 15-20′ until both eggs and meat are fully cooked. If desired, you can add garlic and herbs.

Meat with vegetables in mushroom broth with eggs is ready.

Recipes with dried mushrooms are always fragrant and appetizing.

Spicy soup in a slow cooker with shrimp

A nutritious creamy soup made from frozen chanterelles with the addition of shrimp can surprise even gourmets. Be sure to prepare it.

Ingredients:

frozen chanterelles -700 g
potatoes – 500 g
onion – 1 pc.
carrots – 1 pc.
shrimp – 300 g
spices
salt.

Preparation:

Chop the onion, place in a slow cooker and fry with the addition of chopped carrots in the “Baking” mode.

Add thawed chanterelles and sliced potatoes to the onion. Salt and add spices to taste. Cook in the “Stew” mode for one hour.

Beat all ingredients with a blender. Keep in the “Baking” mode for five minutes.

Boil the shrimp and add to the prepared puree soup.

If you buy frozen mushrooms in a store, make sure they are stored correctly: there should be no snow or water in the package.

Chanterelle soup with potatoes and cream: recipe with photo

Creamy chanterelle soup with a delicate texture and creamy taste - there is nothing more appetizing and more aromatic. You can garnish the soup with whole fried mushrooms or black bread croutons.

500 ml water;
500 g chanterelles;
4 things. potatoes;
2 onions;
250-300 ml cream;
Butter – for frying;
Salt and spices - to taste.

We make chanterelle soup according to the recipe with photo. By sticking to it, you can prepare an amazingly tasty dish.

The onion is peeled, cut into cubes and fried in oil until golden brown.
After preliminary cleaning, the mushrooms are cut into cubes and added to the onion.
The resulting mass is mixed and fried for 15 minutes. over medium heat.
Water is poured into an enamel pan and placed on fire.
After boiling, peeled and diced potatoes are sent into the water.
Bring to a boil, add mushrooms and onions, mix, and cook until the potatoes are ready.
The soup is poured into a blender bowl and blended to a puree consistency.
Pour it back into the pan and put it on the fire.
Add salt and spices, mix, pour in cream.
The puree soup is brought to a boil and immediately removed from the stove.

The recipe for making chanterelle soup can be slightly modified by adding smoked chicken breast, which will completely change the taste of the dish and add piquancy.

Hearty soup with chanterelles

Tasty, inexpensive and satisfying. What else do you need for a good family dinner?

Ingredients:

frozen chanterelles – 450 g
potatoes – 750 g
leek – 1 pc.
rice – 3 tbsp. l.
vegetable broth
vegetable oil
parsley
dill
pepper
salt.

Preparation:

Thaw the chanterelles. Cut the leek lengthwise and slice thinly. Pour oil into a saucepan and fry the leek.

Cut the potatoes into cubes and place in a saucepan. Pour in the broth. Add chanterelles and washed rice.

Add salt and season with spices. Cook until potatoes and rice are done.

Serve with black bread croutons.

Vegetarian soup

Time: 1 hour.
Number of servings: 6 persons.
Calorie content: about 100 kcal per 100 g.
Purpose: for lunch.
Cuisine: vegetarian.
Difficulty of preparation: medium.

The mushrooms mentioned above are widely used for cooking both first and second courses. They grow in the forest in flocks almost all summer and even until mid-autumn, so buying them in a store, market or from foresters is not a problem. They retain their shape perfectly, do not crumble, and can even be stored raw in the refrigerator for several days. You can cook the first of them without using meat. The result is a unique dish of vegetarian cuisine.

Ingredients:

fresh chanterelles – 1 kg;
pearl barley – 1/4 cup;
onion (onion) – 2 pcs.;
potatoes – 4 pcs.;
butter and vegetable oils - 1.5 and 3 tbsp. l.;
sour cream – 6 tbsp;
parsley/dill – 1/2 bunch.

Cooking method:

Soak the pearl barley for half an hour in cold water.
If the chanterelles are large, then cut them, then add them to a saucepan with butter.
Season with a little salt and fry over medium heat. Leave the lid on to allow the liquid to evaporate.
Fry finely chopped onion in olive oil, adding salt to taste. Then transfer it to a separate bowl and set it aside.
Boil 3 liters of water in a saucepan, add salt, and add coarsely chopped potatoes. Place the washed cereal. Cook over medium heat until the potatoes are half cooked.
Add mushrooms to the pan. Continue cooking, covered, until the potatoes are fully cooked.
Remove the pan from the stove and add crushed garlic to the chanterelle soup. Stir and let it brew. This process will take no more than 5-10 minutes.
Pour the broth into portioned plates, add 1-2 tablespoons of onion (fried), sour cream, chopped parsley, and dill to each.

Fragrant soup with chanterelles and chicken

The soup according to this recipe is rich, juicy, aromatic and very satisfying.

Ingredients:

frozen chanterelles – 400 g
chicken fillet – 300 g
onion – 1 pc.
potatoes – 4 pcs.
butter – 50 g
pepper
salt.

Preparation:

Thaw the chanterelles. Cut the chicken fillet and potatoes into pieces, chop the onion.

Salt the chicken fillet and fry. Place in a saucepan of boiling water.

Fry the onions and mushrooms and add them to the chicken. Add potatoes to soup and cook until tender.

Pepper and salt to taste.

How long to cook chanterelles for soup

To prepare a healthy chanterelle mushroom soup, you first need to properly prepare the fruiting bodies themselves.

Reference! Some cooks prefer to cook mushrooms directly in the soup. But it is better to cook chanterelles separately to remove all toxins from their pulp.

The following approach to cooking chanterelles is considered correct:

The peeled fruiting bodies are cut into pieces of arbitrary size, poured with cold water and boiled for 15 minutes after boiling.
Then the mushrooms are placed in a colander to remove excess moisture.
The broth for the soup can be prepared from a regular cube or use vegetable broth.

Chanterelles prepared in this way will give the soup a mild mushroom flavor.

Soup with chanterelles and beans

Smoked sausage gives the soup a spicy taste. Beans make the soup hearty, and mushrooms fill the dish with a unique aroma.

Ingredients:

frozen chanterelles - 200 g
onion - 1 pc.
carrots – 1 pc.
boiled white beans – 100 g
smoked sausage – 100 g
olive oil
tomato sauce
chicken bouillon
black pepper
parsley
garlic
pepper
salt.

Preparation:

Thaw the mushrooms. Chop the onion and garlic and fry in oil with the gradual addition of mushrooms.

Add chicken broth and tomato sauce. Boil a little and add the beans.

Cook until tender and add chopped herbs to the soup.

Bean

Time: 25 min.
Number of servings: 1-2 persons.
Calorie content: 66.3 kcal per 100 g.
Purpose: for lunch.
Cuisine: vegetarian.
Difficulty of preparation: medium.

Such a dish can become your lifesaver, not only because it is nourishing and tasty, but also quick to prepare. The main ingredients, as the name suggests, are mushrooms and beans (white). You will need chicken broth. If you don’t have it, then a broth made from an ordinary cube would be a good alternative – the result will be no less tasty. You don't need meat, you can add a small amount of sausage.

Ingredients:

beans (white) – 30 g;
carrots, onions, raw smoked sausage – 20 g each;
chanterelles, tomato sauce – 50 g each;
chicken broth – 500 ml;
garlic – 1 clove;
salt, pepper, parsley - to taste.

Cooking method:

Start by cutting the carrots into small cubes.
Place the pan over medium heat. Add olive oil to it and fry the mushrooms until golden brown, not forgetting to add salt and pepper. Stir constantly.
Finely chop the onion, chop the garlic. Place them in a saucepan. Continue frying - the main thing is not to burn.
Cut the sausage into small cubes and place it in the pan with the main mixture.
Pour in the broth. Cook everything for 7 minutes. Then add tomato paste and beans.
Bring the dish to a boil. At the very end you need to add pre-chopped parsley. Cook for another 1 minute, remove from heat and serve.

Mushroom soup with turnips

The soup will have an unusual taste when you add turnips. Try it, it's very tasty!

Ingredients:

frozen chanterelles – 400 g
turnip – 2 pcs.
carrots – 1 pc.
potatoes – 3 pcs.
dill
green onion
onion – 1 onion
mustard - 0.5 tsp.
black peppercorns
vegetable oil
salt.

Preparation:

Thaw the mushrooms.

Prepare vegetables: cut turnips and potatoes into slices, carrots into slices, onions into cubes.

Place chanterelles and potatoes in a saucepan of boiling water. Cook for 10 minutes.

Fry the onions with carrots and turnips and put the frying in a saucepan and cook until the potatoes are ready.

Add salt, pepper and mustard. Serve with chopped dill.

Buckwheat with chicken and dried mushrooms in a frying pan

A dish that can easily be called the epitome of the village. There are only simple products available to everyone. But accessibility does not mean simple taste.

The recipe is simply amazingly delicious. The dominant taste is achieved thanks to dried mushrooms. You can cook buckwheat with dried mushrooms either in a frying pan or in the oven. Let's look at the first method right now.

We will need:

Mushrooms - a glass;
buckwheat - a glass;
chicken fillet – 400 g;
carrots – 0.5 pcs.;
vegetable oil – 2-3 tbsp. l.;
salt;
spices.

How to cook:

Before starting the main process, prepare the mushrooms: wash, soak for several hours, chop.

Cut the breast and place it in a frying pan. Fry for 5 minutes over medium heat.

Add chopped carrots to the chicken. Fry for 3 minutes until the vegetable is soft.

After the carrots, place the mushrooms, add 3-4 tablespoons of water and simmer for 15 minutes.

The next ingredient is buckwheat. We rinse it well and immediately put it in a frying pan.

Pour in enough water to completely cover all ingredients. Salt and pepper to taste and leave on low heat for 5 minutes. After the specified time, check for the presence of liquid; if it has evaporated, add more. We repeat the maneuver until the dish is ready.

In about 20 minutes, after adding the cereal, the buckwheat will be completely ready.

The advantage of the dish is that the cereal is soaked in mushroom broth and tastes simply magical.

Soup with chanterelles and cauliflower

Housewives will like this aromatic soup, as it will not take much of their time: the soup is prepared in one pan. There are no complications, and the taste of the soup is simply amazing!

Ingredients:

frozen chanterelles – 300g
cauliflower – 1 small head
bacon - 200g
onion - 1 pc.
ground black pepper
vegetable oil
salt.

Preparation:

Thaw the chanterelles. Separate cauliflower into florets. Fry thinly sliced bacon with chopped onion in oil in a saucepan. Add mushrooms. Add some salt and pepper. Pour in the broth and cook for 10 minutes.

Add the cauliflower to the soup and cook for another 10 minutes.

Serve hot.

Beef with chanterelles in creamy sauce

Dried chanterelles can be cooked with pork and cream sauce.

Composition of ingredients

To prepare beef you need the following set of ingredients:

120 g beef tenderloin;
20 g bacon;
20 g dried chanterelles;
20 g onion;
70 g cream with 33% fat content;
20 ml red wine;
150 g mashed potatoes;
70 g pickled cucumbers.

Step-by-step cooking process

Step-by-step cooking process:

First you need to prepare the chanterelles. To do this, they need to be washed and soaked in warm water for about 30 - 40 minutes. After the time has passed, the mushrooms need to be put in a saucepan, add water and cook until the mushrooms become soft. From the finished chanterelles you need to squeeze out the water and cut into straw.
Next, you can peel the onion and cut it into half rings. Chopped onions can be placed in a frying pan, pour in sunflower oil and fry until transparent, then add chopped mushrooms and continue frying for another 2 minutes.
Now you can cut the bacon into small squares, add it to the frying pan and fry the ingredients for another 5 minutes, then pour in the wine and evaporate it completely. Now the frying pan can be removed from the heat.
Then the beef tenderloin must be cut into pieces 5 mm thick, then each piece must be chopped into straw. The chopped meat should be fried in another frying pan with added oil over high heat for about 1.5 minutes; during the frying process, add a little salt and freshly ground pepper to the meat.
After the fried meat, you can put it in a frying pan with onions, bacon and mushrooms, heat the ingredients, pour in the cream, mix the ingredients thoroughly and simmer them over low heat for about 2 - 4 minutes.
Next you need to form the dish. To do this, place a portion of beef with chanterelles on a plate in the center, spread mashed potatoes around and serve the dish.

Soup with chanterelles and smoked meats

Oh, what a flavor this soup has! You will not regret if you cook soup according to this recipe for lunch.

Ingredients:

frozen chanterelles – 400 g
smoked ribs – 200 g
smoked meat – 200 g
onions – 1 pc.
carrots – 2 pcs.
pearl barley – 100 g
black pepper
vegetable oil
salt.

Preparation:

Fill the pearl barley with water to swell. Thaw the chanterelles.

In a cast iron fry finely chopped onion with grated carrots. Add smoked ribs and smoked meat, cut into pieces.

Place mushrooms and pearl barley into the pan. Pour in broth. Salt and add spices.

Cook until all ingredients are fully cooked.

This soup can be stewed in the oven in pots. It turns out very tasty!

From zucchini

Time: 40 min.
Number of servings: 3-4 persons.
Calorie content: 100-110 kcal per 100 g.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Today there are different recipes for dishes where chanterelles are the main ingredient: some add zucchini and sour cream, others add processed cheese, etc. An interesting option is a tasty and light soup with zucchini and red mushrooms. To give the dish a unique touch of piquancy, you will need melted cream cheese. The resulting culinary masterpiece will surprise both you and your guests.

Ingredients:

pickled chanterelles – 3-4 tbsp. l.;
zucchini, pepper (bell pepper), carrots, onion (onion) - 1 pc.;
potatoes – 4 pcs.;
processed cheese – 100 g;
a piece of bread (white) – 50 g;
salt, spices - to taste.

Cooking method:

Cut the onion into cubes and fry it in a saucepan until lightly browned.
Chop the pepper, zucchini, and carrots as desired. Add them to the fried onions. Cook over medium heat for 5-7 minutes. Don't forget to stir.
Place the chopped potatoes in a saucepan and pour boiling water over them. Leave to cook until all ingredients are fully cooked.
Add processed cheese, previously grated on a coarse grater. Wait until the mixture boils, then stir everything.
Blend the broth and all its contents until smooth using an immersion blender.
Cut off the crusts from the bread and cut out shaped croutons from the pulp. Place them on bamboo sticks and bake them in the oven.
Divide the prepared broth into bowls, add some herbs. Serve a bread “kebab” with each bowl.

Mushroom soup with pumpkin

This soup has a special taste! And all this thanks to pumpkin and additional spices.

Ingredients:

frozen chanterelles – 450 g
pumpkin – 150 g
onion – 1 pc.
garlic - 3 cloves
butter
dried ginger
dried cumin
ground black pepper
cinnamon
allspice
Cayenne pepper
gin – 2 tsp.
cream – 120 g
dry white wine -120ml
salt.

Preparation:

Thaw the mushrooms. Cut the pumpkin, garlic and onion into pieces.

Fry the onion in oil with the addition of garlic, mushrooms and pumpkin.

Place the roast in a pan of boiling water. Pour in gin and white wine. Cook for 10 minutes. Pour in the cream and add all the spices.

Stuffed squids with rice and chanterelles

Chanterelles go well with squid.

Composition of ingredients

To prepare squid stuffed with chanterelles and rice, you need to prepare:

6 squid carcasses;
1 tbsp. round grain rice;
1 onion;
50 g dried chanterelles;
2 tbsp. l. olive oils;
100 ml natural yogurt;
1/2 tsp. table salt;
1/4 tsp. freshly ground pepper;
1/2 tsp. dried parsley;
fresh parsley leaves.

Step-by-step cooking process

Detailed description of the cooking process:

First, you can prepare the squid carcasses. To do this, you need to pour hot water over them, remove all films, and rinse thoroughly under running water.
Then you should soak the dried chanterelles in warm water for about 1 hour, then drain the water, placing the chanterelles on a sieve.
Next you can cook the rice. To do this, pour 360 ml of water into the pan, add a little table salt, rice and put on fire. Rice should be cooked covered until all the liquid has evaporated. The finished rice should be cooled slightly at room temperature.
Now you need to peel the onion, chop it into cubes and place it in a frying pan greased with olive oil. You will also need to add mushrooms to the onions and fry the ingredients until the excess moisture evaporates.
Afterwards, put the rice with mushrooms and onions in a bowl, add dried parsley, freshly ground pepper and add salt to the ingredients if necessary. Mix the contents of the bowl and stuff the squid with the prepared filling.
Then the stuffed carcasses can be placed in a baking dish, grease the squid with yogurt and place the dish in the oven, preheated to 200 °C. The dish needs to be baked for about 20 minutes. until a golden coating forms.

Before serving the squid, sprinkle with chopped fresh parsley.

Tender mushroom noodle soup

This simple, mild-tasting soup is a great option for lunch.

Ingredients:

frozen chanterelles – 300 g
chicken leg – 1 pc.
onions and carrots - 1 pc.
potatoes – 2 pcs.
egg – 1 pc.
flour
sour cream - 200 gr
greenery
salt
pepper.

Preparation:

Boil the leg and separate the meat from the bone. Fry the onion with the addition of defrosted mushrooms.

Knead a stiff dough from eggs and flour. Roll out and cut the noodles.

Place chopped potatoes and grated carrots into the boiling broth. Cook for 10 minutes.

Add mushrooms with onions and noodles to the soup. Add salt and cook until the potatoes are ready. Pour in sour cream.

Serve with chopped herbs.

For this soup, we recommend using rich village sour cream. Sour sour cream will curdle and spoil the appearance and taste of the soup.

With melted cheese

Time: 45 min.
Number of servings: 6 persons.
Calorie content: about 100 kcal per 100 g.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The dish prepared using processed cheese is especially original. This culinary creation is thick in consistency, but at the same time easily digestible by the body. Although there are more ingredients than in other recipes, they are all affordable. In addition to vegetables and herbs, you need to put cheese (processed) and butter in this option.

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Ingredients:

mushrooms – 300 g;
new potatoes, carrots - 2 pcs.;
cheese (processed) – 100 g;
butter – 100 g;
green onions with heads – 3 pcs.;
bay leaf – 2 pcs.;
basil, salt - to taste.

Cooking method:

Chop the large chanterelles and leave the small ones as is. Place in a saucepan, add water (3 liters) and cook covered for about 15 minutes. Be sure to skim off any foam that appears.
Melt the pieces of butter in a frying pan and fry the finely chopped green onions for a couple of minutes.
Add carrots cut into rings. Fry for a couple more minutes.
After cooking the mushrooms for 15 minutes, add the potatoes to the same pan - first cut into cubes. Cook until the potatoes are ready - this will take 10-15 minutes.
Add the previously fried onions and carrots. Add salt and pepper, a couple of bay leaves and grated melted cheese.
Wait for everything to boil, then immediately remove it from the heat. Add finely chopped basil, after which you can serve the cheese soup to the table.