Chanterelle soup - the most delicious recipes for first courses with mushrooms. Frozen chanterelle soup

Winter, the season has come to get summer / autumn stocks from freezing, as well as preservation and drying: vegetables from the garden, forest mushrooms picked in season, berries, herbs, legumes, and so on. Homemade supplies really help me out in cold weather: not only is there a minimum of fresh local products on the shelves, but also the prices are not small.

My family and I love to cook different ones, all the mushrooms that are in our forest, not far from home, are used: chanterelles, boletus, boletus, white, mushrooms, morels, even russula, which many do not recognize, are used. Forest mushrooms are always very fragrant, nutritious (they contain a lot of protein) and, of course, tasty.

Ingredients:

• water - 2 l;
• chanterelles - 150 - 200 gr;
• potatoes - 400 gr;
• carrots - 1 pc;
• onion - 1 pc;
• vegetable oil;
• salt;
• Bay leaf.

How to make frozen chanterelle soup

Chanterelles for this dish can be used fresh or frozen. I took the mushrooms out of the freezer, managed to prepare them at the very height of the season. If you have a mixture of mushrooms, then this is also quite suitable for our recipe, especially a delicious combination of chanterelles with porcini mushrooms.

Mushrooms must first be thawed and cut into small pieces. Send to a frying pan heated with vegetable oil.
Fry for a few minutes.

In the meantime, grate the carrot and finely chop the onion.

When the mushrooms are a little fried, add the prepared vegetables. Add more vegetable oil if necessary. Fry until cooked mushrooms and onions with carrots.

Fill a saucepan with water (2 liters) and put on fire, peel the potatoes and put them in a saucepan.

Send fried mushrooms with vegetables there. Salt, now it's the turn of the bay leaf.

Cook until potatoes are ready.

When the soup with chanterelles is ready, remove from heat and add finely chopped greens.

Enjoy your meal!

Step by step cooking recipes mushroom soup of chanterelles with celery, rice and broccoli

2017-12-28 Rida Khasanova

Grade
prescription

2783

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

4 gr.

carbohydrates

20 gr.

129 kcal.

Option 1: Chanterelle Mushroom Soup - Classic Recipe

Mushroom soup is a part of not only lean or diet table but also the usual daily lunch. In the recipe of this soup, in addition to vegetables or cereals, meat is also added at will. Such a first course has the right to be a pureed soup with milk, cream or cheese. The latter is added to the broth during cooking, if selected processed cheese. Or grated when serving if cheese hard grade- Parmesan. This and some of the intricacies of making soup with chanterelles will be discussed in the recipes of the article.

Ingredients:

• 100 g chanterelles;
• 1-2 potato tubers;
• 70 g carrots (one small);
• one onion;
• 2 tbsp. spoons of sunflower oil;
• two st. l. tomato paste (or puree);
• 100 g of millet;
• salt and spices to taste.

Chanterelle mushroom soup recipe step by step

Rinse fresh chanterelles thoroughly and clean. Chop the large ones and leave the small ones whole. Then rinse again in a bowl of water. Boil and take them out of the first decoction. Place in a soup pot. Pour cold water and put on fire.

Clean and rinse the vegetables for the recipe. Cut the potatoes into cubes, and chop the onions and carrots. Leave the tuber in cold water. Saute vegetables in sunflower oil in a frying pan.

Sort and wash the millet, send it to the chanterelles along with the potatoes. Stir. Foam will appear, remove it - it spoils appearance and taste qualities soup.

Put the sauté and tomato paste into the soup. Season with spices and salt to taste.

Simmer the dish for about 25 minutes at a slow boil and half closed lid.

Soup is cooked not only with fresh mushrooms but with frozen or dried. The former are first recommended to be thawed and boiled (if they were frozen not boiled), and the latter to insist in warm water until softness is restored. Pre-boiling makes it possible to get rid of the bitter taste that often haunts dishes with chanterelles.

Option 2: Quick Chanterelle Mushroom Soup Recipe

In a quick version of cooking soup, a ready-made concentrated broth is used. It can be cooked ahead of time. In addition, the dish is cooked in a slow cooker. She controls the cooking process herself, the hostess only needs to throw food into her and turn it on.

Ingredients:

• 100 g of chanterelle mushrooms;
• a bunch of green basil;
• onion head;
• 320 g potatoes (2-3 pieces);
• 1.5-2 liters of vegetable or chicken broth;
• salt to taste;
• sour cream (for serving).

How to quickly cook chanterelle mushroom soup

Rinse fresh mushrooms thoroughly in a container with cold water, if there is sand or earth in the mushroom plates, all this will sink to the bottom. Remove the mushrooms and transfer to another water. Rinse again and then cut the mushrooms into thin slices. Pour water into a saucepan and quickly bring to a boil. Take them off the heat and use a slotted spoon to transfer the mushrooms to the multicooker bowl. Pour in the vegetable broth (or chicken) prepared earlier.

Cut the peeled and washed potatoes and the onion head. Smaller onions are better. Add vegetables to mushrooms. Sprinkle the broth with salt, turn on the multicooker mode for cooking for 60 minutes. If your unit has a multi-cook function, then set the time to 40-45 minutes. During this time, all products will have time to reach readiness.

Rinse and dry the basil leaves, finely chop. When the soup is ready and it's time to pour it into a bowl, add greens and a little sour cream. Serve hot.

Chanterelles may not be the only mushrooms in the soup. It is recommended to add similar lamellar mushrooms - russula, champignons, milk mushrooms or others as desired.

Absolutely any spicy herb can be used in the recipe, its choice depends on the preferences of the hostess and her guests.

Option 3: Chanterelle and Celery Mushroom Soup

Celery root - a godsend for those who lead healthy lifestyle life or keep low calorie diet. This root crop has a hearty taste and has no calories at all - only 32 kcal per 100 g. Adding it to soup instead of potatoes (76 Kcal per 100 g) or cereals saves the owners of curvy waists from gaining weight.

Ingredients:

• 150 g chanterelles;
• 150 g of chicken pulp;
• head of celery (root);
• one tomato;
• a couple of peas of allspice;
• Bay leaf;
• salt;
• olive oil(for submission).

How to cook

Spend primary processing mushrooms (cleaning, washing) and cut them into pieces. Then put in a saucepan and cover with cold water. But not much, the liquid should only cover the pieces. When the mass boils, discard the mushrooms on a sieve. Pour fresh water into the pan and transfer the chanterelles.

Finely chop the chicken flesh after washing and throw it to the mushrooms. Cook the soup over high heat until the broth boils. Be sure to remove the foam. Add peppercorns and bay leaf.

Peel and rinse the celery root and tomato. Then cut the root into strips, slices or sticks. And mash the tomato.

Transfer the vegetables to the bowl and stir. Boil the soup for about half an hour. Then take out the bay leaf and remove the pan from the stove.

Pour the chanterelle mushroom soup into a soup bowl or bowl and drizzle with olive oil. Serve the dish to the table immediately.

Olive oil in the preparation of soup is not specially heat-treated so that vitamins A and E of youth and beauty remain intact and safe. If there is another vegetable oil at home (sesame, linseed or sunflower), use it to serve the soup.

Option 4: Chanterelle mushroom soup with milk and rice

Milk soup with chanterelles is unlikely to please you or your children. Moreover, its finished version can be smashed with an immersion blender into a puree mass. This will make a tender French soup puree.

Ingredients:

• 200 g fresh chanterelles;
• one shallot;
• two st. l. butter;
• 200 ml of milk (any fat content);
• tip of chili pepper;
• a handful of round rice;
• salt.

Step by step recipe

Be sure to sort out the chanterelles, clean and rinse. Then cut and boil for a couple of minutes. Drain the first broth. Put the mushrooms in a clean pan. Pour 1.5-2 liters of water and put on moderate heat.

Rinse the rice in cold water and throw it into the pot with the future soup. Stir.

Cut the onion into small cubes, you can even crumble. Grind the tip hot pepper. Saute both vegetables in butter until golden in color. Add the mass to the soup and cook further.

Bring the milk to a boil and pour into the soup only after all other products have become soft. Salt and remove the pan from the heat.

The hostess can add other vegetables to her soup recipe according to her taste. For example, a pumpkin or even a zucchini, sweet pepper or carrot would be quite appropriate. Replace milk with cheese if desired. Suitable melted or any soft. If hard cheese is taken, then grate it and sprinkle the soup in a bowl. When using salty "Suguguni", it is recommended not to add additional salt to the soup.

Option 5: Chanterelle Mushroom Soup - Cream Soup

Cream soup of chanterelles, cabbage and cream has a delicate, truly creamy texture. You won't be able to resist tasting a plate of this amazing dish. And an ordinary lunch will seem like a holiday!

Ingredients:

• 8-10 pcs. chanterelles;
• 200 ml cream;
• 400 g of broccoli or cauliflower;
• half a carrot;
• one bulb;
• two st. l. wheat flour;
• 1 teaspoon of tomato paste;
• 1-2 tbsp. l. sunflower oil;
• salt, spices.

How to cook

After washing, boil the chanterelles in water for a couple of minutes and drain it. Then fill with fresh boiled water(1.5 liters) and start cooking soup.

Peel and wash all vegetables for the recipe. Cut into pieces. Immediately transfer the cabbage to the mushroom broth. Saute the onions and carrots in oil, then put them in the soup. Add tomato paste, salt and seasonings to taste. Stir and cook the soup for about half an hour.

Assemble the immersion blender and grind the mass into a puree so that all the particles of the products become homogeneous mixture. Add cream and heat soup for a few minutes. It is better not to boil. Immediately after that, serve the dish to the table.

In any of the recipes, for a more satisfying taste, you can add cereals or legumes, such as washed rice or millet, green or canned peas. Enjoy your meal!

Calories: Not specified
Time for preparing: 40 min

All products used to prepare the dish are very affordable and inexpensive. Mushrooms in the recipe are fresh.

Ingredients:
- 2 liters of water;
- 500 grams of fresh chanterelles;
- 1 onion;
- 50 grams of butter;
- 3 medium sized potatoes;
- 50 grams of green onion feathers;
- 2 tablespoons of vegetable oil;
- 150 grams of sour cream (20% fat);
- a small bunch of dill.

Recipe with photo step by step:

Rinse the chanterelles well under running water, then rinse each mushroom individually, especially paying attention to the hat. There should be no forest debris left. Small mushrooms can be left whole, the rest cut into large pieces. During the cooking process, they will decrease in size, so you should not be afraid that the mushrooms will be huge. Place sliced ​​mushrooms in a saucepan and cover with cold water. Cook over medium heat, constantly skimming off the foam.




While the mushrooms are cooking, let's take care of the potatoes and onions. Peel the onion, chop as you like, fry in two tablespoons of vegetable oil.




Peel off the skin and cut the potatoes into large cubes. In the case of mushroom soup, do not cut the potatoes finely. You can take my word for it, it won't be as tasty.




Finish cooking the mushrooms only when they settle to the bottom.






Dip the potatoes and onions in the mushroom broth. Add salt and your favorite seasonings to taste, although in my humble opinion, they are superfluous here. Boil potatoes for 15 minutes.




Rinse dill and green onion under running cold water. Free the dill from the stems, cut the greens.




Add the green onions to the soup after the potatoes are ready. Leave the dill, now it's too early to add it.




Place a piece of butter in a saucepan. Mushrooms without the addition of butter do not have such a delicious taste. If the soup with chanterelles is planned in a lean version, just add not 2, but 4 tablespoons of vegetable oil while frying the onions. Oh, and skip the sour cream.






When the butter has melted into the soup, remove the pan from the heat, add the chopped dill. Cover and leave for 10 minutes on a hot plate.




Serve hot with fresh sour cream.
You can also cook soup from frozen chanterelles. If the chanterelles were boiled before freezing, then they will have to be cooked an order of magnitude less. Cook in the same way until the moment when the mushrooms sink to the bottom.
And they are very tasty too.

Chanterelles are one of the widely consumed types of mushrooms. They are often used for many dishes (first and second), all kinds of snacks and even canning. They are tasty and at the same time able to keep their shape well during cooking, they can be stored raw in the refrigerator for several days without any fear. Having decided to find a suitable recipe, pay attention to chanterelle soup - cooking such mushrooms is not so difficult as it might seem at first.

How to make chanterelle soup

Deciding to make mushroom soup with chanterelles, choose an interesting step by step recipe with photo. The ingredients for it are easy to buy in any supermarket. If you didn’t have fresh mushrooms, then you can make soup from dried chanterelles, and you will need to soak them first. The preparation will take 20 minutes, and the cooking process in most cases 30-40 minutes. Mushrooms are cut into small cubes, sent to a pot of water and boiled. Then add potatoes and frying, not forgetting to salt. The finished soup will be more aromatic if you add spices to it.

Food preparation

The speed of the cooking process largely depends on the preparation necessary ingredients. For vegetable broth you will need such basic components as green and onions, potatoes, carrots and the required amount of water - about 2 liters. Mushrooms must be thoroughly washed before preparation, after which they will need to be cut into small pieces. You can also dice potatoes, onions and carrots in advance. As for spices, a win-win option is a mixture of allspice and garlic.

Chanterelle soup recipe

Having decided to make the first dish of mushrooms, choose the appropriate recipe, especially since today there is a considerable variety of options. For example, try making a chicken broth base. For cooking, you can use not only a saucepan, but even a slow cooker, putting all the ingredients in its bowl. During cooking, you can experiment by adding or replacing some ingredients.

From frozen mushrooms

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content: 104 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.

Frozen chanterelle soup can be made lean - great for those who prefer light and healthy meals. If necessary, make it on the basis of any meat broth: in this case, mushrooms with carrots can not be fried, unlike onions, but simply pour the broth into a saucepan and send all the ingredients there. To make the first tasty, add a few cloves of garlic, pre-finely chopped, if desired.

Ingredients:

• frozen mushrooms - 500 g;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onions - 2 pcs.;
• vegetable oil - 2 tablespoons;
• salt, pepper - to taste.

Cooking method:

1. Finely chop the carrots and onions, then fry in a saucepan with a thick bottom.
2. Add thawed chanterelles, fry for 5 minutes and cover with water (broth, about 3 l).
3. Cut the potatoes into cubes, put in the soup.
4. Cook the dish until the potatoes and other components are fully cooked.

With dried chanterelles

• Time: 1 hour.
• Destination: for lunch.
• Cuisine: European.

These mushrooms are not wormy, which greatly simplifies their use in the kitchen. They only need to be slightly cleaned of foliage and needles, shake off the sand. In the forest, they appear in July, and sometimes even in June. You can collect them almost until October. When dried, they do not lose their color or aroma. For soup, they are first poured with boiling water.

Ingredients:

• dried chanterelles - 100 g;
• carrots - 3 pcs.;
• potatoes - 1 pc.;
• onion (bulb / 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:

1. soak dried mushrooms in cold water for half an hour, then boil them.
2. Peel potatoes, cut into small cubes. Cut the onion into slices, and grate the carrots - use a coarse grater.
3. Remove the boiled mushrooms, add potatoes to the hot broth. In a frying pan, fry the onions with carrots, adding chanterelles to them. Close the lid, simmer for 10 minutes.
4. Transfer all contents to a bowl. Then sweat for 5-7 minutes, pour in the cream (a few tablespoons).
5. Close the pot again with a lid. Then sweat 5 minutes. Garnish with chopped parsley.

• Time: 3 hours.
• Servings: 4 persons.
• Calorie content: 89 kcal per 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

This product is valued by many for the fact that it is practically never rotten or wormy. It is easy to find him, because. difficult to confuse with other species, due to characteristic form and bright orange. Before preparing mushroom soup, it is better to sort out all the chanterelles, removing spoiled and damaged ones. To make the broth acquire a unique taste, you can season the soup with chopped herbs and ground pepper.

Ingredients:

• fresh chanterelles - 300 g;
• shallots, parsley - 30 g each;
• cream - 70 g;
• oil (olive) - 50 g;
• garlic - 3 cloves;
• thyme - 2 pcs.;
• salt, pepper, bay leaf - to taste.

Cooking method:

1. It would be a good idea to soak the main ingredient in water overnight. After that, rinse the mushrooms and send to cook for one hour. Add bay leaf, thyme.
2. After cooking, fry the whole mass over medium heat for 5 minutes, reduce it and cover the pan with a lid.
3. Once the fried mushrooms are ready, add cream and simmer for another 10 minutes.
4. Add garlic cloves, grind the resulting soup with a blender, do not forget to salt and season. Dilute with boiling water so that the consistency is like liquid sour cream.
5. Serve delicious mushroom soup with dill, parsley and thyme.

Soup puree with cream

• Time: 2 hours.
• Servings: 5 persons.
• Calorie content: about 100 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

From forest mushrooms can be done delicious puree soup. To make it more original, you can use cream. Chanterelle soup is prepared relatively quickly. If the mushrooms are pre-soaked or boiled and frozen, then the cooking process will go even faster. Small components can be left whole, the rest will have to be cut. If necessary, you can let the finished soup brew.

Ingredients:

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

Cooking method:

1. First, pour the defrosted main ingredient with cold water (about 2 liters). Leave for half an hour and send to cook - also for 30 minutes.
2. In parallel, it is necessary to fry the onions with carrots.
3. After cooking, the chanterelles must be sent to fry (do not pour out the broth).
4. Add fried vegetables, mix the whole mass. Salt, pepper, sprinkle with your favorite seasonings.
5. Bring the broth in a saucepan to a boil. Send the base there, pour in the cream.
6. Before serving, sprinkle the soup with mushroom flavor with herbs, for example, dill.

With chicken

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

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

Ingredients:

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

Cooking method:

1. First, boil mushrooms in different pans and chicken breasts- until half ready.
2. Let the main ingredient cool, then chop well, fry.
3. Send the chicken there, after rubbing each piece with spices. Fry until golden brown.
4. Add to total mass boiled vermicelli in advance, spices. stir, give pasta fry a little. Then fill the whole mass with water (broth) - the amount is at your discretion.
5. Bring to a boil twice. Serve to the table, richly decorated with greens - this way the dish will look more beautiful.

With melted cheese

• Time: 45 min.
• Number of servings: 6 persons.
• Calorie content: about 100 kcal per 100 g.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A dish prepared using processed cheese has a special originality. Such a 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.

Ingredients:

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

Cooking method:

1. Chop large chanterelles, and leave small ones as they are. Transfer to a saucepan, cover with water (3 l) and cook under the lid for about 15 minutes. Be sure to remove the emerging foam.
2. Melt the pieces of butter in a frying pan and fry finely chopped green onions for a couple of minutes.
3. Add chopped carrots to it. Roast for a couple more minutes.
4. After 15 minutes of cooking mushrooms, add potatoes to the same pan - pre-cut into cubes. Simmer until the potatoes are cooked - this will take 10-15 minutes.
5. Add previously fried onions and carrots. Add salt and pepper, a couple of bay leaves and grated melted cheese.
6. Wait for everything to boil, then immediately remove it from the heat. Add finely chopped basil and serve cheese soup to the table.

with vermicelli

• Time: 1.5 hours.
• Servings: 4 persons.
• Calorie content: about 100 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

This is an original yet relatively simple recipe for a first for the whole family. For greater satiety, it must be supplemented with chicken thighs and noodles (you can use vermicelli, bows, horns). Boiling and roasting will take a lot of time, so start cooking the first one in your free time from other things. The set of ingredients is affordable, there is nothing exotic in it.

Ingredients:

• chanterelles - 200 g;
• chicken thighs - 4 pcs.;
• potatoes - 2-3 pcs.;
• carrots - 1 pc.;
• noodles - 50-70 g;
• bay leaf, black pepper, salt - to taste.

Cooking method:

1. Place the chicken thighs in a saucepan of salted water. Skim off the foam as the broth boils. Cook poultry meat over medium heat for 20-30 minutes.
2. Transfer the cooked thighs to a separate plate and let them cool. Strain the resulting broth.
3. Peel the chicken thighs from the skin, separate from the bones, cut all the meat into medium cubes.
4. If you purchased frozen mushrooms, but defrost them, rinse them. Then cut into slices or small pieces - as you like.
5. Grate the carrots using a medium grater, and finely chop the onion. Fry the main ingredient in a pan - about 30 minutes.
6. Put carrots in a pan, fry until cooked. Send the potatoes, cut into small sticks, into the broth. Then throw in the main ingredient with onions and carrots.
7. Add meat to broth. Simmer over medium heat until potatoes are cooked through, about 15 minutes.
8. A few minutes before the dish is ready, put the vermicelli into the broth. Then add bay leaf. Pepper a little.

From zucchini

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

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

Ingredients:

• pickled chanterelles - 3-4 tbsp. l.;
• zucchini, peppers (Bulgarian), carrots, onions (bulb) - 1 pc.;
• potatoes - 4 pcs.;
• processed cheese - 100 g;
• a slice of bread (white) - 50 g;
• salt, spices - to taste.

Cooking method:

1. Cut the onion into cubes, fry it in a saucepan until lightly browned.
2. Peppers, zucchini, carrots cut arbitrarily. Add them to the fried onions. It is necessary to cook on medium heat for 5-7 minutes. Don't forget to stir.
3. Send the chopped potatoes to the saucepan, pour boiling water. Leave to cook until all components are fully cooked.
4. Add processed cheese, previously grated on a coarse grater. Wait until the mass boils, then mix everything.
5. Whip the broth with all the contents until smooth with an immersion blender.
6. Cut off the crusts from the bread and cut curly croutons from the pulp. Put them on bamboo sticks, bake in the oven.
7. Divide the prepared broth into bowls, add some greens. Serve a bread "kebab" with each bowl.

Vegetarian soup

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content: about 100 kcal per 100 g.
• Destination: 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 flocks in the forest almost all summer and even until mid-autumn, so buying them in a store, on the market or from foresters is not a problem. They perfectly retain their shape, do not crumble and can even be stored in the refrigerator for several days in their raw form. You can cook the first of them without the use of meat. Get a kind of vegetarian dish.

Ingredients:

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

Cooking method:

1. Soak the barley for half an hour in cold water.
2. If the chanterelles are large, then cut them, then add to the saucepan with butter.
3. Season with a little salt, fry over medium heat. Do not close the lid so that the liquid can evaporate.
4. Fry finely chopped onion in olive oil, adding salt to taste. Then transfer it to a separate bowl, set aside.
5. Boil 3 liters of water in a saucepan, salt, add coarsely chopped potatoes. Put the washed cereal. Cook over medium heat until potatoes are half cooked.
6. Send the mushrooms to the pan. Continue cooking covered until the potatoes are fully cooked.
7. Remove the pan from the stove, throw crushed garlic into the chanterelle soup. Stir, let it brew. This process will take no more than 5-10 minutes.
8. Pouring the broth into portioned plates, add 1-2 tablespoons of onion (fried), sour cream, chopped parsley, dill to each.

Bean

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

Such a dish can become your lifesaver, not only because it is hearty and tasty, but also quickly prepared. The main components, as the name implies, are mushrooms and beans (white). You will need chicken broth for this. If it is not there, then a broth from an ordinary cube will be a good alternative - it will come out no less tasty as a result. You do not 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:

1. First, cut the carrots into small cubes.
2. Place the saucepan over medium heat. Adding olive oil to it, fry the mushrooms until golden brown, not forgetting to salt and pepper them. Stir constantly.
3. Finely chop the onion, chop the garlic. Transfer them to a saucepan. Continue frying - the main thing is not to burn.
4. Cut the sausage into small cubes, send it to the pan to the bulk.
5. Pour in the broth. Boil everything for 7 minutes. Then send there tomato paste, beans.
6. Bring the dish to a boil. At the very end, you need to put pre-chopped parsley. Simmer for 1 more minute, remove from heat and serve.

Secrets of Delicious Chanterelle Mushroom Soup

Many people think that this version of the dish belongs to the category of gourmet. In fact, this is far from the case, especially since even an inexperienced cook can cook it. Many options do not require much effort and knowledge, moreover, they are prepared relatively quickly - in less than an hour. To make the dish acquire an unforgettable taste, check out a few secrets:

• It is believed that the most rich and delicious yushka (broth) is obtained from dried forest mushrooms. At the same time, they must be soaked in hot water for 1 hour.
• If you use a fresh main ingredient, then you need to put it raw, but if necessary, you can also fry. The roasting process will help reveal all the hidden notes of mushroom flavor.
• You can achieve a special refined taste with the help of pickled and salted mushrooms.
• To get a rich yushka, you need to make powder from dried mushrooms. The dish will become more satisfying, dense.

Required Ingredients:

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

Soup from frozen chanterelles can be prepared both in meat broth and in 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 for vegetable oil until golden.
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 pearl barley and boiled mushrooms with onions to the soup.
8. Lastly, add the 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.

Frozen chanterelle soup is a great meal 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!