Contents
Recipes for cooking different types of mushrooms are always popular. The first courses attract gourmets with a unique mushroom aroma. The latter are in demand due to their structure and the possibility of combining different products. Soup with chanterelles with cheese is one of the most popular recipes from this variety of mushrooms.
Secrets of cooking soup with chanterelles and cheese
According to many chefs, chanterelles are ideal for preparing various mushroom dishes. Their main advantages:
- can be stored on a refrigerator shelf for up to 3 days, waiting for processing;
- are not wormy;
- do not require long processing before cooking
Raw materials are pre-cleaned of debris, poured into cold water, washed. For boiling, mushrooms are cut into pieces, and several medium-sized specimens are left whole to decorate the dish.
Mushrooms and melted cheese are a win-win flavor combination. The creamy component complements the unique mushroom flavor.
Cheese for first courses is taken at the rate of one serving, most often processed cheese is used: it is well suited for making chanterelle soup puree.
Chanterelle Cheese Soup Recipes
There are several options for preparing the first cheese course. The choice depends on individual preferences, as well as the availability of the necessary ingredients. Often, mushroom soup is boiled in broths from various types of meat.
A simple recipe for soup with chanterelles and melted cheese
On culinary photos, the classic recipe for chanterelle cheese soup looks especially attractive. A bright orange shade of mushrooms is complemented by creamy tones.
The traditional option involves the use of frying, as well as the addition of a melted briquette at the very last stage of cooking. Main Ingredients:
- carrots, onions, potatoes – 1 pc.;
- boiled hats and legs – 300 g;
- processed cheese – about 100 – 150 g;
- vegetable oil, spices, herbs – to taste.
Onions and carrots are finely chopped and then fried in hot oil. Boiled mushrooms, frying, randomly chopped potatoes are poured with hot water, boiled until soft. At the last stage, thin slices of cheese are added. When the products are ready, cover the pan with a lid, then let it brew. When serving, add greens
Cheese soup with chicken and chanterelles
The recipe for creamy chicken soup with chanterelles and melted cheese involves cooking in chicken broth. For 300 – 400 g of boiled fruit bodies, take 1 chicken breast, 2 liters of water, 1 bay leaf.
The broth is boiled in advance, the meat is taken out, cut into small pieces, then boiled chanterelles, frying, melted cheese are added. Before serving, portion the meat on plates. Finely chopped dill is added to each serving.
There is another option for making chicken mushroom soup. The meat that was used to cook the broth is passed through a meat grinder. 1 – 2 quail eggs, a little white bread crackers are added to the minced meat. Everything is well kneaded. Small pieces are separated from the mass, shaped into a bun, dipped into a boiling broth. Meatballs are boiled for 5 minutes, then melted cheese is added and the stove is turned off. Let it brew so that all the ingredients absorb each other’s tastes.
Frozen chanterelle soup with cheese
Soup with fresh mushrooms can be prepared only when the mushroom season is in full swing. During the cold season, when it is especially important to prepare hot first courses, frozen mushrooms are used. They are left at room temperature for 30-40 minutes. The resulting water is drained. Then the product is boiled if its preliminary heat treatment has not been carried out. Then start cooking.
Hats and legs are combined with roasted onions and carrots, released into boiling water. After 15 min. cooking, add chopped processed cheese and continue to keep the composition on fire until it softens. Served with greens and croutons.
Chanterelle mushroom soup recipe with cheese in a slow cooker
Delicious soup with fresh chanterelle cheese can be prepared using kitchen appliances. The multicooker reduces the effort expended, simplifies the cooking process.
For 200 g of fruiting bodies take 1,5 liters of water. Prepared mushrooms are poured with water, left in the multicooker bowl for 1 hour in the “quenching” mode. Then open the lid, add 1 potato cubes, grated onions and carrots. Close the lid, leave for 20 minutes. in the “extinguishing” mode. After that, melted cheese cubes are added, boiled for another 20 minutes.
The slow cooker is turned off, let it brew. To add spice, 2 – 3 crushed cloves of garlic are mixed with spices, season the dish. When serving, use parsley or dill.
How to cook a light chanterelle soup puree, you can learn from the video recipe:
Calorie chanterelle mushroom soup with cheese
The calculation of the calorie content of the dish depends on the amount of butter, the fat content of the selected cheese. The traditional recipe using 300 g of mushrooms, 100 g of processed cheese produced according to the classical technology is 60 kcal. This dish does not have high energy values, while it contains a useful vitamin and mineral complex.
Conclusion
Chanterelle soup with cheese is a tasty and complete dish that has nutritional value and a wonderful mushroom taste. According to culinary specialists, this recipe is available for successful cooking even for novice housewives.