Cream soup from lychee: recipe with photo

Chanterelles are tasty and noble mushrooms. Collecting them is not at all difficult, since they are rarely eaten by worms and have a peculiar appearance that cannot be confused with inedible mushrooms. You can cook a wide variety of dishes from them, soups are also successful. With a rich and bright mushroom flavor, chanterelle soup puree comes out, for which there are many recipes.

Secrets of making chanterelle soup puree

Mushrooms can rightly be considered a delicacy, but only if they are cooked correctly. Chanterelles are no exception. To make a tasty and quite healthy puree soup from chanterelles, you should know some secrets of cooking these mushrooms:

1. Puree soup can be prepared both from fresh, only collected mushrooms, and from dried or frozen ones. When using dried mushrooms, they must be soaked in water 3-4 hours before cooking. And frozen ones need to be thawed under natural conditions.
2. When using fresh mushrooms, it is important to rinse them thoroughly, scraping off everything inedible from the cap and stem. The lamellar layer is also thoroughly washed.
3. After washing and cleaning, fresh mushrooms are recommended to be boiled for at least 15 minutes in lightly salted water, then they are washed again with cold water, throwing them into a colander.

Chanterelle Soup Recipes

Bright sunny soup-puree with chanterelles is an insanely delicious first course. The cream soup recipe can be quite simple and consist of only a few ingredients, or it can be quite complex, combining a variety of products, which together give a bright range of taste.

Classic chanterelle cream soup with cream

The recipe for classic chanterelle cream soup is a fairly simple lunch dish that has a pleasant creamy aftertaste and a delicate mushroom aroma. Everyone in the household will like this dish, and cooking it will not be difficult at all.

Ingredients:

• fresh chanterelles – 0,4 kg;
• water – 1 l;
• cream 20% – 150 ml;
• medium onion – 1 pcs.;
• garlic cloves – 2 pcs.;
• wheat flour – 3 tbsp. l. without a slide;
• butter – 50-60 g;
• green fresh – a bunch;
• salt and spices to taste.

Method of preparation:

1. Mushrooms are washed under running water, then dried and cut in half or into four parts.
2. Boil in lightly salted water until they sink to the bottom. This takes an average of 15 minutes.
3. Then they are poured into a colander, washed and allowed to drain all the liquid.
4. Onions and garlic are peeled and chopped.
5. Melt the butter in a saucepan where the soup is supposed to be cooked. Spread garlic and onion in oil, saute over medium heat until soft.
6. Add boiled chanterelles and stew for 5 minutes.
7. Pour flour, mixing well to avoid the formation of lumps.
8. Pour in water, salt and pepper to taste. Bring to a boil, boil for another 5 minutes.
9. Remove from the stove and use a blender to beat all the ingredients until smooth.
10. Put on the stove, pour in the cream, bring to a boil again and boil for 3-5 minutes.
11. At the time of serving, puree soup is poured into a plate and supplemented with chopped herbs.

Chanterelle soup with potatoes

This chanterelle mashed potato soup variant is thick and harmonious. It turns out the same fragrant and at the same time more satisfying.

Ingredients:

• medium potatoes – 4 pcs.;
• mushrooms (chanterelles) – 0,5 kg;
• water – 1,5 l;
• butter – 50 g;
• onion head;
• cheese fused – 200 g;
• hard cheese – 50 g;
• salt – to taste;
• spices (allspice, thyme) – to taste.

Method of preparation:

1. Potato tubers are peeled, washed and cut into medium bars.
2. Clean and cut the onion.
3. They sort, wash the mushrooms. Cut them into four pieces.
4. At the bottom of the pan or cauldron spread the butter, melt it and fry the onion in it together with the mushrooms.
5. After the onion has become transparent, and the mushrooms are soft enough, potatoes are added to them. Fry for another 5 minutes, stirring constantly.
6. Pour water and wait for it to boil (the density of the future cream soup will depend on the amount of water). After boiling, the fire is reduced, and left to cook until the potatoes are ready.
7. Separately, a glass of water is poured into a small saucepan, processed and regular cheese is added. Stirring, bring the cheese mass to complete melting.
8. Grind the soup to a puree-like consistency, pour in the cheese sauce and cook for another 2-3 minutes. Salt and add spices to taste.

Pumpkin puree soup with chanterelles

You can feel the unusual flavor combination of mushrooms and sweet pumpkin by preparing a bright orange pumpkin puree soup with chanterelles.

Ingredients:

• raw chanterelles – 0,5 kg;
• pumpkin pulp – 200 g;
• butter – 30 g;
• Vegetable oil – 30 ml;
• clove of garlic;
• medium fat cream (15-20%) – 150 ml;
• salt – to taste;
• ground black pepper to taste.

Method of preparation:

1. Mushrooms should be washed, dried well with a paper towel and cut into plates.
2. Cut pumpkin pulp into medium bars.
3. Peel and chop the garlic clove.
4. Put the butter and vegetable oil in a saucepan or cauldron. Heat up and put the garlic there, lightly fry over medium heat.
5. Transfer the mushrooms and pumpkin pulp to the garlic, fry for another 5-7 minutes.
6. Then you need to pour in water, wait for it to boil and boil over low heat for about a quarter of an hour until the pumpkin is ready.
7. Using an immersion blender, blend the contents of the saucepan until smooth.
8. Pour in the cream, pepper and salt, mix thoroughly.

Chanterelle soup with cream and herbs

Mushroom creamy puree soup in itself has a delicate and very pleasant taste, but it can be slightly diluted with bright notes of fresh herbs.

Ingredients:

• medium potatoes – 3 pcs.;
• onions – 1 pcs.;
• raw chanterelles – 350 g;
• vegetable oil – 2 st. l .;
• water – 1 l;
• heavy cream (30%) – 150 ml;
• fresh greens (parsley, green onion, dill) – a bunch;
• spices and salt to taste.

Method of preparation:

1. Chanterelles are washed, the lower part of the leg is cut off, dried and thinly cut.
2. Finely chop the peeled onion head.
3. Vegetable oil is poured into the pan, chopped mushrooms and onions fall asleep. Fry over medium heat for at least 10 minutes.
4. Put a pot of water on the stove. Transfer the fried ingredients into boiling water.
5. Peel and cut the potatoes, add to the future soup. Continue cooking until vegetables are cooked. Then spread the chopped fresh herbs.
6. All components are interrupted in mashed potatoes, cream is added, mixed thoroughly and boiled for a few more minutes.
7. Salt and add pepper, mix, let it brew and pour into portioned plates, decorate.

Mushroom soup with chanterelle puree with cream and chicken

Insanely delicious comes out not only mushroom soup-puree from chanterelles according to the classic recipe, but also cooked with the addition of chicken fillet.

Ingredients:

• 500 g of chanterelles;
• XnumX chicken fillet;
• onion head;
• average carrots;
• three small potatoes;
• 1,5 L of water;
• 40-50 g of butter;
• 100 ml of medium fat cream;
• salt and pepper to taste.

Method of preparation:

1. Take two medium frying pans, put an equal amount of butter in each. Then, chopped onions and carrots are laid out in one of them. Fry carrots until soft.
2. The washed chopped chanterelles are transferred to the second pan and fried for 5-7 minutes.
3. Pour water into the pan, put on the stove. Pour the chicken fillet cut into medium pieces into boiling water, cook for 10 minutes.
4. After that, potatoes, fried vegetables, and mushrooms, cut into bars, are laid out in a saucepan.
5. Salt and pepper to taste, stir, cook until the potatoes are ready.
6. Then the soup is removed from the stove, all the ingredients are mashed with an immersion blender, cream is poured in and sent back to the stove. After boiling, reduce the heat and boil for another 3-5 minutes.

Chanterelle soup puree recipe with vegetable broth

Puree soup with chanterelles in vegetable broth without cream is an excellent fasting dish. It is very easy to prepare and the result is a great hearty meal.

Ingredients:

• chanterelles – 100 g;
• zucchini – 0,5 kg;
• vegetable broth – 1 l;
• tarragon – two branches;
• Vegetable oil – 50 ml;
• salt and pepper – to taste;
• fresh greens – a bunch.

Method of preparation:

1. Peel and peel the zucchini seeds, cut into slices and lightly fry in vegetable oil until half cooked.
2. Pour the broth into a saucepan, lightly salt and bring to a boil.
3. Rinse the chanterelles, cut into four parts and scald with boiling water.
4. Add zucchini, scalded mushrooms to the boiling broth, add more salt if necessary, pepper. You can also add lean mayonnaise or sour cream if you wish.
5. All puree, mix thoroughly.
6. Before serving, pouring into portioned plates, chopped tarragon and fresh herbs are laid out in them.

Cream soup with chanterelles and cream on chicken broth

You can add a meaty taste to mushroom puree soup by boiling it in chicken broth, while you can not add meat to its composition, which will make it easier.

Ingredients:

• two large potatoes;
• ½ l chicken broth;
• 50-60 g butter;
• leek stalk;
• 2-3 cloves of garlic;
• 0,2 kg of raw chanterelles;
• 100 ml cream (20%);
• 1/3 tsp dry thyme;
• salt, ground black pepper – to taste.

Method of preparation:

1. Peel the mushrooms, wash and cut into quarters. Also peel the garlic, wash the leek and chop finely.
2. In a saucepan, preferably with a thick bottom, transfer the butter, melt and fry the onion, garlic and mushrooms on it until all the liquid has evaporated. Add spices.
3. Peel, wash and cut the potatoes into medium sticks. Add it to the pan to the fried ingredients, pour everything with broth. Wait for the boil, reduce the heat to medium and cook until the potatoes are cooked.
4. Remove the pan from the stove, then use a blender to turn the finished soup into a puree, pour in the cream, send it back to the stove and boil for another 5 minutes.
5. Ready puree soup should be served with fresh herbs and breadcrumbs.

Cream soup with chanterelles, cream and white wine

One of the most unique is mushroom puree soup with cream and dry white wine. Its highlight is just the presence of wine in the recipe. At the same time, alcohol is completely evaporated during cooking, while the exquisite aftertaste and aroma remain.

Ingredients:

• mushroom, vegetable or meat broth – 1 l;
• butter or vegetable oil – 50 g;
• onions – 1 pcs.;
• fresh chanterelles – 0,5 kg;
• dry white wine – 100 ml;
• cream with high fat content – 100 ml;
• fresh thyme – a sprig;
• salt, black pepper – to taste.

Method of preparation:

1. In a saucepan with a thick bottom, transfer the oil, heat it up and spread the chopped onion in half rings to fry until transparent.
2. Washed and chopped chanterelles are added to the onion, fried over medium heat until all the liquid has evaporated.
3. Pour white wine over mushrooms and onions. While stirring, continue to evaporate the liquid.
4. Pour the broth into the pot, let the soup boil. Cook over low heat for about 15-20 minutes, then add thyme.
5. Separately, lightly heat the cream and then pour it into the pan. Salt, pepper and mix everything. Remove from stove and grind to a puree.

Chanterelle mushroom cream soup recipe in a slow cooker

In addition to the standard cooking option, you can cook insanely delicious mushroom puree soup in a slow cooker. A detailed recipe for cooking in a slow cooker and a photo of chanterelle soup puree can be seen below.

Ingredients:

• onions – 1 pcs.;
• medium carrots – 1 pc.;
• raw chanterelles – 0,4 kg;
• butter – 50 g;
• medium potatoes – 3 pcs.;
• water – 2 l;
• processed cheese or cream – 200 g;
• fresh greens – a bunch;
• salt and pepper to taste.

Method of preparation:

1. Turn on the “Frying” program in the multicooker, and melt the butter at the bottom of the bowl. Spread chopped onions and carrots in hot oil. Pass until the onion is transparent.
2. Prepared chanterelles and potatoes cut into medium bars are added to the vegetables.
3. Pour in water and switch the mode to “Soup” or “Stew”, set the time – 20 minutes.
4. After the readiness signal, open the lid, puree the contents and pour in the cream. Chopped herbs and spices are also added to taste.
5. Close the lid and let the soup puree infuse in the “Heating” mode.

Calorie cream soup with chanterelles

Chanterelle mushrooms themselves are a low calorie food. The calorie content of puree soups depends not only on the mushrooms themselves, but also on other ingredients. In the classic cream soup recipe, there are 88 kcal in total.

Conclusion

Chanterelle soup, depending on its recipe, can be either an easy option for a first course for lunch or an excellent hearty dinner. At the same time, the preparation of any of the described puree soups takes no more than 30 minutes, which is an indisputable advantage of this dish.