Chanterelle mushroom soup puree: first recipes dishes

Chanterelle puree soup is a delicious and fragrant first course. But also his positive qualities do not end there. Cream the consistency of the soup is great for all family members, even for children. In addition, puree soup is an excellent “platform” for any housewives to show off their decorating abilities. When serving the dish can be decorated so that everyone will perceive it as exotic delicacy.

Recipes of chanterelle mashed soups in any cuisine of the world are considered sophisticated cooking. However, this does not mean that such a dish cannot be cooked at home. Suggested options with step-by-step description will help any housewife to cope with process.

Fragrant chanterelle cream soup with cream

Creamy soup of chanterelles with cream always turns out delicious, with delicate creamy texture and amazing aroma. Such a dish warm on cold winter days, saturate with nutrients, will give strength.

  • 700 g of boiled chanterelles;
  • 5 pieces. medium potatoes;
  • 1 onion head;
  • 500 ml cream;
  • 1 bunch of parsley;
  • Vegetable oil – for frying;
  • Salt to taste.

Creamy soup with chanterelles and cream is prepared according to the steps, described below.

Onions are peeled, chopped in cubes and fried in oil until golden hue.

Boiled chanterelles are sliced ​​and inserted into onions, fried for 15 minutes over medium heat.

The potato is peeled, cut into slices and introduced into boiling water with bay leaf.

Boiled until tender, put it in a blender, added mushrooms and vegetables.

The mass is ground in a blender, the broth is poured a little and again whipping.

Cream is poured in, poured and poured into a pan.

When serving, a little poured into each plate chopped parsley for flavor.

Chanterelle cream soup with cream cheese

In winter, you always want healthy and satisfying dishes to saturate. organism. Make delicious chanterelle soup with cheese and Get a real “holiday” for the stomach.

  • 500 g of boiled chanterelles;
  • 300 g of potatoes;
  • 100 g of bacon;
  • 200 g of processed cheese;
  • Water;
  • 3 cloves of garlic;
  • Salt to taste;
  • Vegetable oil;
  • 1 PC. bay leaf.

The chanterelle soup puree according to the proposed recipe will even please the most moody gourmets, if cooked properly.

  1. Heat a little vegetable oil in a saucepan and put diced bacon, crushed garlic and chopped quarters onions.
  2. Fry until golden brown and introduce sliced ​​into pieces chanterelles.
  3. Simmer for 10 minutes. and enter the diced potatoes.
  4. Add some water, add salt, bay leaf and simmer until potato readiness.
  5. Remove from heat, remove bay leaf, let the soup cool slightly, and, Using a blender, grind.
  6. In 200 ml of hot water, dilute the cheese, pour into the soup and again put the stewpan on the stove.
  7. Boil for 5-7 minutes., Pour into deep bowls and serve to to the table.

Pumpkin soup with chanterelles: how to cook a mushroom dish with pumpkin

Pumpkin soup with chanterelles is delicious and healthy. The ingredients for it are taken the most affordable and inexpensive.

  • 1 liter of water;
  • 300 g of potatoes;
  • 400 g pumpkin;
  • 1 onion;
  • 2 carrots;
  • 500 g of boiled chanterelles;
  • Vegetable oil – for frying;
  • 1 tsp ground black pepper;
  • 2 tbsp. l chopped parsley and dill;
  • Salt to taste.

Soup puree with pumpkin and chanterelles is prepared quite simply if correctly observe all stages of the process.

  1. First, all vegetables are peeled, as they will be cooked at the same time, cut into pieces.
  2. Boil potatoes in boiling water until tender.
  3. Carrots, onions and pumpkin are immersed in a stewpan and stew until cooked. In oil.
  4. Mushrooms are fried separately in a pan in oil until rosy crusts, (a few pieces are left intact for decoration).
  5. All vegetables, along with mushrooms, are slightly cooled and ground with using a submersible blender to a homogeneous cream consistency.
  6. Pour the broth in which the potatoes were boiled, mix, pepper and salt.
  7. Put on medium heat and bring to a boil.
  8. Pour into portioned plates, add chopped greens, as well as 2-3 fried chanterelles, served to the table.

Creamy soup of chanterelle mushrooms with herbs

Creamy chanterelle cream soup with herbs has a bright taste and aroma. No need to be afraid that the first course is enough high-calorie and saturated, because it is very mouth-watering and healthy.

  • 500 g of boiled chanterelles;
  • 1 liter of water;
  • 3 onions;
  • 2 carrots;
  • 5 potatoes;
  • 100 g butter;
  • 200 ml cream;
  • 1 egg yolk;
  • 2 tbsp. l flour;
  • Salt to taste;
  • 2 tbsp. l chopped parsley.

The chanterelle soup puree is prepared step by step, the process is described below.

  1. Put the boiled chanterelles in a pan with butter, fry until cooked.
  2. Submerge in water, boil for 5 minutes, peel all vegetables and lay in the mushrooms.
  3. Boil until fully cooked and put into slotted spoon a deep bowl, let cool a little.
  4. Grind with a submersible blender, then pour the resulting mass into the broth.
  5. Combine melted butter with cream, flour, yolk, beat with a whisk and pour into the soup.
  6. Add, cook for 3 minutes, leave it under the lid for 10 minutes, to insist.
  7. When serving, put a small amount in each plate chopped greens.

Hearty soup of chanterelles, potatoes and cheese

Mushroom soup with chanterelles, potatoes and cheese is obtained very hearty and fragrant. He will perfectly satisfy the hunger of all members your family and give them strength for the whole day.

  • 500 g of chanterelles;
  • 300 g of potatoes;
  • 3 onion heads;
  • 200 g processed cheese;
  • 400 g cream;
  • Salt to taste;
  • 50 g crackers;
  • 1 tsp. ground black pepper and paprika.

A recipe with a photo of cooking chanterelle puree soup will help Mistresses do everything right.

  1. The potato is peeled, cut into several pieces and folds into a deep pan.
  2. Water is poured in such a way that its level covers the vegetable 2 cm.
  3. Salt is added to taste and cooked over medium heat until readiness.
  4. Onions are diced, mushrooms sliced, all together fried in oil until golden brown.
  5. Potatoes are laid out in a blender and chopped until smooth consistency.
  6. Sent back to the pan, and the mushrooms and onions are chopped into blender.
  7. Everything is introduced into mashed potatoes, ground pepper is added and paprika is mixed.
  8. Cream is poured, cream cheese is introduced and brought to boiling.
  9. The dish is served in portioned dishes with the addition of crackers. This soup puree can be prepared for 2-3 days, before use it needs only to be heated in the microwave.

Chanterelle puree soup with carrots and chicken

The recipe for mushroom soup-chanterelle puree will appeal to everyone, because it has a delicate texture and a pleasant aftertaste of creamy cheese.

  • 500 g of boiled chanterelles;
  • 1 chicken breast;
  • Water;
  • 3 carrots;
  • 1 onion;
  • 3 pcs. medium potatoes;
  • 300 ml cream;
  • 100 g cream cheese;
  • Salt and black pepper – to taste;
  • Butter – for frying.
  1. Boil chicken breast in boiling water (1.5 l) until readiness.
  2. We take out, separate the meat from the bone and cut into pieces.
  3. Into chicken stock we introduce randomly chopped onions, carrots, potatoes, salt and black pepper to taste, cook until tender.
  4. We cut the chanterelles into pieces, fry in oil until golden brown and let cool.
  5. We take out the onions, carrots, potatoes and mushrooms, put in blender, grind and put into the broth.
  6. Boil for 10 minutes, pour in the cream, introduce the cream cheese and add, if necessary.
  7. Mix well and let it boil for 3 minutes. on weak the fire.

Chanterelle soup puree with vegetable broth

Easy to make mashed soup of chanterelle mushrooms on a vegetable broth makes it the perfect dish. He can even cope with it young housewife with no culinary experience.

  • 1.2 l of water;
  • 200 ml cream;
  • 700 g of boiled chanterelles;
  • 100 g butter;
  • 3 pcs. potatoes;
  • 2 pcs. bulbs and carrots;
  • Salt and chopped greens to taste.
  1. Peel potatoes and carrots, chop randomly, put in water, boil until cooked.
  2. Remove the vegetables with a slotted spoon and put in a blender.
  3. Chanterelles cut, put in a hot pan with butter and fry until rosy color.
  4. Add chopped onion and continue to fry for 5-7 minutes.
  5. Mushrooms and onions also put in a blender, pour a little vegetable broth and chop along with vegetables.
  6. Add chopped mushrooms with vegetables to the broth, in which boiled potatoes and carrots.
  7. Salt to taste, pour cream, add chopped herbs and beat well with a whisk.
  8. Bring to a boil and boil for about 2-3 minutes.

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