Chanterelle soups: first course recipes

The first dishes in every Russian family are the main attribute on the dining table. Many people prefer mushroom soups, including cream soup or mashed soup. Chanterelle soups are especially appreciated. which are rich in beneficial vitamins and minerals, providing on human body beneficial effect.

Cooking chanterelle soup will not take you much time, because the ingredients for it are taken the most affordable. Can make mushroom soup with chicken, cheese, cream or sour cream. You can diversify the soup with vegetables or seafood, cook with meat or make lean.

We offer several recipes for making mushroom soup chanterelles in different variations. Even if you choose one of the ways – never regret it!

How to cook chanterelle soup

How to cook chanterelle soup to make it tasty and nutritious for the whole family? A simple mushroom soup recipe will help every housewife to get the opportunity to cook hearty and healthy dish.

• 5 pieces. potato;
• 300 g of chanterelles;
• 2 onions;
• 150 g of vermicelli;
• 3 l of water;
• Vegetable oil;
• Salt to taste;
• 1 PC. bay leaf;
• 2 tbsp. l chopped parsley.

We offer you to see how to cook chanterelle soup step by step prescription with photo.

Pour water into the pan, let it boil, add 1 tsp. salt and Bay leaf.

Peel potatoes, cut into cubes and wash in cold water.

Remove and discard bay leaf, pour potatoes and boil 15 min over medium heat.

Wash mushrooms after preliminary cleaning, cut into slices and put in a hot pan with vegetable oil.

Fry until golden brown, pour diced onions and continue to fry for 10 minutes

Put mushrooms with onions in a pot of potatoes, boil 10 min

put mushrooms with onions in a pot of potatoes, boil 10 min

Cream Chanterelle Soup Recipe

Fragrant, hearty and tasty chanterelle soup with cream will conquer anyone who tries it.

• 500 g of chanterelles;
• 1 carrot and onion;
• 5 potatoes;
• 2 l of water;
• 200 g cream;
• Vegetable oil;
• Any greens;
• Salt and ground black pepper to taste.

The recipe for chanterelle cream soup is described in stages. You only need to adhere to the appropriate recipe.

1. Allow to boil water, meanwhile clean and wash potatoes, cut into cubes.
2. Add to water and cook for 15 minutes. over medium heat.
3. Peel onions and carrots, chop: onions in cubes, carrots on coarse grater.
4. Wash mushrooms, peel, cut into cubes, put in pan with oil and fry 15 min.
5. Add onions and carrots, continue to fry for 10 minutes.
6. Salt, pepper, add to potatoes and boil for 15 minutes. on the slow fire.
7. Pour in the cream, mix, let it boil and add the chopped greens to taste.
8. Turn off the fire, cover the pan and let the soup stand 10 minutes.
9. When serving, pour a few pieces into each serving plate crackers.

Frozen Chanterelle Mushroom Soup with Barley: Recipe with a photo

Inclusion of soup recipes in the family diet of frozen chanterelles will meet the needs organism in nutritious and beneficial microelements. Besides, You can enjoy the exquisite taste of the first course.

• 500 g of mushrooms;
• 3 l of water;
• 200 g canned peas;
• 200 g of boiled pearl barley;
• 2 onion heads;
• 3 potatoes;
• 1 carrot;
• 100 g of parsley root;
• 1 bay leaf;
• 5 cloves of garlic;
• Vegetable oil;
• 5 peas of black and allspice;
• Sour cream and chopped greens – for serving;
• Salt to taste.

A recipe with a photo of making frozen chanterelle soup will help correctly execute all processes.

1. Defrost the mushrooms, leaving them overnight on a refrigerator shelf.
2. Dice and put into a hot pan with vegetable oil, fry for 10 minutes.
3. Peel potatoes, carrots and onions, chop into cubes.
4. Put the potatoes and julienne root of parsley into boiling water and boil for 15 minutes.
5. Add carrots and onions to the mushrooms and continue frying another 10 min over medium heat.
6. To the potatoes add mushrooms with onions and carrots, pearl barley, boil for 15 minutes and enter all the spices: salt, peppercorns and diced garlic.
7. Boil for 10 minutes, add chopped greens, canned peas, salt to taste, mix and give boil for 3 minutes
8. Turn off the heat and let the soup brew for 10 minutes. under closed the lid.
9. When serving, put 1 tbsp in each deep plate. l sour cream.

Frozen Chanterelle Soup with Meat

Frozen mushrooms retain more nutrients than canned or dried. We offer to prepare mushroom soup from frozen chanterelles with meat, which will make the dish more hearty.

• 500 g of beef and mushrooms;
• 3 pcs. carrots and onions;
• 600 g of potatoes;
• 4 l of water;
• Vegetable oil;
• Salt and ground black pepper – to taste;
• Bay leaf and greens to taste.

The recipe for mushroom soup of frozen chanterelles with meat is described in stages.

1. Defrost the chanterelles by placing them in a bowl and placing in fridge for the night.
2. Wash the meat, pour 4 liters of water and let it boil. During boil, remove the foam from the surface.
3. After cooking, remove the meat from the broth, give cool and cut into cubes.
4. Boil the mushrooms after thawing for 10 minutes. in salted water.
5. Put them in the meat broth and boil again for 10 minutes, then add meat.
6. Peel the onions and carrots, wash and cut them into cubes.
7. Sauté until golden brown, put in soup and add potatoes, peeled and diced.
8. Salt, pepper and add bay leaf, mix and cook until potatoes are cooked.
9. Turn off the stove, leaving the soup under a closed lid to insist 10 minutes.
10. Take out the bay leaf and add chopped greens.

Dried chanterelle soup with vermicelli: recipe with photo

The recipe for dried chanterelle soup is suitable for those who follow fasting or diet. It is thanks to the dried fruit bodies that the soup has all the useful and nutrients that the body so needs in winter period.

• 2 handfuls of dried chanterelles;
• 1 carrot and onion;
• 4 potatoes;
• 150 g of vermicelli;
• Vegetable oil;
• Salt and ground black pepper to taste.

Use the recipe for dried chanterelle soup with photo to properly distribute the process.

1. Soak the chanterelles overnight in warm water, then wash and cut into cubes.
2. Transfer to a pot of water (2 l of water) and boil 15 min
3. Grind onions and carrots into cubes, fry in oil until golden brown.
4. Enter into the soup with mushrooms, add chopped into cubes potatoes, salt and pepper.
5. Cook until cooked for 20-25 minutes, add vermicelli, mix and cook for 7-10 minutes.
6. Let it brew for a few minutes and serve, spilling in portioned plates.

A simple recipe for making chanterelle cream soup with cream

Cream of chanterelle soup with cream is a double pleasure from this combinations: fried mushrooms and tender creamy sauce. Such a dish not only adults but also children will like it.

• 500 g of chanterelles;
• 1 onion;
• 2 cloves of garlic;
• 50 g butter;
• 3 tbsp. l vegetable oil;
• 500 ml of mushroom broth;
• 200 ml cream;
• 3 tbsp. l flour;
• Salt to taste;
• A pinch of ground nutmeg;
• Parsley – for decoration.

The recipe for making chanterelle cream soup is quite simple, however, it’s better to use a step-by-step description.

1. Peel, rinse and boil the mushrooms for 20 minutes, constantly removing from surface foam.
2. Chanterelles put a slotted spoon in a hot pan, and the broth leave for soup.
3. Fry in vegetable oil until golden brown, introduce diced onions and garlic.
4. Add half the butter and continue to frying 10 min
5. Melt the second part of butter in a saucepan, pour flour and fry until light brown.
6. Pour 400-500 ml of broth into the flour, mix and bring to boiling.
7. Introduce the onion with chanterelles, salt, add nutmeg, mix and let it boil.
8. Grind the soup with a submersible blender to make thick mashed potatoes.
9. Pour the cream, put the stewpan on the fire, bring to a boil, but do not boil.
10. Serve cream soup only hot, garnishing with small sprigs of green parsley.

Chanterelle cream soup with potatoes and cream: recipe with photo

Creamy chanterelle cream soup with delicate cream and cream texture taste – there is nothing more appetizing and aromatic. You can decorate the soup whole fried mushrooms or croutons of brown bread.

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

We make soup of chanterelles according to the recipe with a photo. Sticking to it You can cook a deliciously delicious dish.

1. Onions are peeled, diced and fried in oil until golden color.
2. Mushrooms after preliminary cleaning are cut into cubes, added to the onion.
3. The resulting mass is mixed and fried for 15 minutes. on the medium heat.
4. Water is poured into an enameled pan and placed on Fire.
5. After boiling, peeled and diced potatoes sent to the water.
6. It is brought to a boil, mushrooms with onions are added, mix and cook until potatoes are cooked.
7. Soup is poured into a blender bowl and chopped to a consistency mashed potatoes.
8. Again poured into a pan and put on fire.
9. Salt and spices are added, mixed, poured cream.
10. Puree soup is brought to a boil and immediately removed from the stove.

The recipe for the soup of chanterelle puree can be a little change by adding smoked chicken breast that will completely change the taste of the dish and add spice.

Chanterelle mushroom soup with cream cheese: a step-by-step recipe

Chanterelle soup with cream cheese is a great option for tender and a fragrant dish for the whole family. Use it only in hot with chopped dill or parsley.

• 500 g of chanterelles;
• 2 l of water;
• 4 things. processed cheese;
• 70 g butter;
• 5 pieces. potatoes;
• 2 onion heads;
• 50 ml of vegetable oil;
• Salt to taste;
• 2 tbsp. l chopped green dill.

The recipe for chanterelle soup with cheese is described below. in stages.

1. Wash the chanterelles, peel and cut into thin slices.
2. Peel potatoes, cut into small cubes, fill with water and put on fire.
3. Boil for 15 minutes. Meanwhile, heat the vegetable oil. and half creamy.
4. Enter the mushrooms, sauté until golden brown and add chopped onions.
5. Add the frying to the soup, mix and salt to taste.
6. Cut the cream cheese into slices and put into the soup.
7. Add butter and chopped dill, bring to a boil and remove from the stove.

Mushroom chanterelle soup in a slow cooker: a step by step recipe

Mushroom chanterelle soup cooked in a slow cooker, not at all not inferior to the dish that was cooked on the stove. And if on your there is such an assistant in the kitchen – do not waste time, proceed to process.

• 600 g of chanterelles;
• 30 g dried chanterelles;
• 1 pc. carrots and onions;
• 5 potatoes;
• 100 g pasta;
• Vegetable oil;
• Seasonings and salt – to taste;
• 3 tbsp. l chopped greens with a knife (any).

The recipe for chanterelle soup in a slow cooker is described step by step.

1. Soak dried chanterelles overnight in warm water.
2. Wash fresh chanterelles, peel and cut into slices, the same make with dried mushrooms.
3. Peel onions, carrots and potatoes and chop cubes.
4. Pour vegetable oil into the multicooker bowl, pour onion and carrot.
5. Set the “Frying” mode on the panel for 10 minutes. and swipe frying with an open lid.
6. Add the mushrooms and, stirring the mass with a wooden spoon, fry in the “Frying” mode for another 20 minutes.
7. Add cubes of potatoes to the bowl of the multicooker, fill in the desired for soup, the amount of water.
8. Turn on the “Extinguishing” mode for 40 minutes, for 10 minutes. before the signal pour salt to taste, spices, pasta and herbs, mix.

Chanterelle Soup with Chicken and Noodles

Chanterelle soup with chicken – a great option for a hearty meal lunch. It is cooked simply and quickly, without any exotic products.

• 500 g of chicken;
• 2 l of water;
• 1 carrot and onion;
• 500 g of chanterelles;
• 5 potatoes;
• 50 g of noodles;
• 10 g of green onions, dill and parsley;
• Vegetable oil;
• Salt and ground black pepper to taste.

1. The meat is cut into large pieces and laid out in a pan, where is the water poured.
2. Put on fire and cooked until cooked, while regularly with surface foam is removed.

While the meat is being cooked, we are preparing others ingredients.

1. Vegetables are peeled, cut: mushrooms thin slices, onions and diced carrots, potato wedges, greens shredded with a knife.
2. Onion is fried in oil, then carrots are added, fried until golden brown.
3. The meat is cut into cubes and, together with the potatoes, is introduced into bouillon.
4. Boil for 20 minutes, and meanwhile, mushrooms are fried until golden color and then introduced to potatoes and meat.
5. Soup is cooked for 15 minutes, then noodles and frying are introduced, mixes up.
6. Salt, pepper, introduce all the chopped greens and the fire goes out.
7. The soup is allowed to brew for about 10 minutes, after which can be poured into portioned plates.

Recipe for fresh chanterelle soup with vermicelli

How to make chanterelle soup so that even gourmets are amazed its taste? Any beginner will cope with this. hostess, the main thing is to prepare all the necessary products and follow recommendations of experienced chefs.

• 500 g of fresh chanterelles;
• 6 pcs medium potatoes;
• 1 pc. carrots and onions;
• 3 l of water;
• 100 g of vermicelli (cobweb);
• 3 peas of black and allspice;
• 2 pcs. bay leaf;
• A bunch of any greenery;
• Salt to taste.

Following the recipe for making soup from fresh chanterelles, you can not to be afraid that something will go wrong.

1. Mushrooms after cleaning, cut into cubes, put in boiling water with bay leaf and cook for 30 minutes.
2. Cut the potatoes into cubes, add to the broth with mushrooms and cook for 10 minutes
3. Then add chopped onions and carrots into cubes, continue cook for 10 minutes
4. Add vermicelli, boil for 5 minutes. and turn off the fire.
5. Take out bay leaf, add black and fragrant peas peppers.
6. Leave for 10 minutes, so that the soup is infused, and when served in each Pour chopped greens into a serving plate.

Marinated Chanterelle Soup with Egg

It turns out that you can cook soup not only from dried ones, frozen or fresh mushrooms. We offer a step by step recipe with photos cooking mushroom soup from chanterelles. Your household will surprised how tasty and fragrant it can turn out dish.

• 300 g pickled chanterelles;
• 2 tbsp. l rice;
• 1 PC. onions;
• 2 l of water;
• 1 clove of garlic;
• 2 pcs. carrots;
• 1 egg
• Sunflower oil;
• Salt to taste;
• 1 bunch of green onions.

1. Boil water in a pan, add well-washed rice, cook until cooked, stirring constantly, not letting pester bottom.
2. In oil, fry the diced onion, then the carrots and garlic.
3. Add chopped mushrooms, fry for 10 minutes. and enter in fig.
4. Bring to a boil and add a thin stream of whipped salt egg, constantly stirring.
5. Let the soup boil, turn off the heat and add chopped green bow.
6. Let stand a little, then pour into portioned pots with lid and serve.