Soup with chanterelles: recipes with chicken, cream, beef, in Finnish

Housewives often face the question of what to cook for dinner. Fresh chanterelle soup is a great option. On the table will be a magnificent healthy dish that can be found in expensive restaurants. These mushrooms are classified as delicacy products due to their composition and rich taste. It is worth learning the cooking methods and choosing the right recipe to feed the family.

Do they cook chanterelle soup?

More often in cookbooks they find recipes for fried, pickled fresh chanterelles. But it is with these mushrooms that the soup is filled with an indescribable aroma. There are many recipes in which the product is revealed from a new side each time.

Chanterelles will add flavor to meat first courses, diversify the usual menu. For vegetarians, this soup will help saturate the body with healthy proteins.

How to cook chanterelle soup

For soup with chanterelles, mushrooms are used fresh, dried and frozen. For each there are a number of rules: preparation, cooking time. It is necessary to study them in order not to make mistakes and serve a great dish on the table.

Chanterelle soups are boiled in meat or vegetable broth. For satiety, they add pasta, rice, pearl barley and potatoes. Dairy products will give a special taste: cheese, cream or milk.

Mistresses add spices, garlic, bay leaf and herbs to the composition.

How to cook fresh chanterelle soup

It is better to start preparing for cooking soup with the main ingredient – mushrooms. It should immediately be emphasized that the freshly harvested crop after the “quiet hunt” must be used in the first 1,5 days.

Procedure:

1. Pull out one copy from the basket so as not to damage the integrity, immediately removing large debris and foliage.
2. Soak in cold water for a good cleaning for 20 minutes.
3. Using a sponge, rinse the caps on both sides and immediately rinse under the tap from sand and earth.
4. Cut off the rotten areas and the bottom of the leg.

There is bitterness in chanterelles, which repels pests. There will be practically no damaged copies. So that it is not felt in the soup, the first water after boiling must be drained.

The duration of cooking should not exceed 30 minutes, otherwise the mushrooms will become rubbery.

How to cook soup with dried chanterelles

When dried, chanterelles do not lose their aroma and color. Before preparing the soup, you will need to look at the fruits for the presence of needles, leaves and sand.

Next, the mushrooms must be soaked in water at room temperature for half an hour. Change the liquid composition and put to boil. The heat treatment time will remain the same as for fresh mushrooms.

How to cook frozen chanterelle mushroom soup

Many use chanterelles immediately, taking them out of the freezer. But often in the home version, mushrooms are harvested in different sizes, which is not very convenient to use. Of course, in this type of product, it is better to defrost beforehand in order to give the necessary shape.

The cooking time will increase if the mushrooms were not boiled before freezing.

Chanterelle Mushroom Soup Recipes

Recipes for soups from fresh, frozen and dried chanterelles are varied. Mushrooms are added to everyday first courses in order to introduce new notes of aroma and taste, and they prepare an independent dietary product. Puree soups are especially popular, each of them has its own zest and originality of presentation. The following are the best options not only for review. It is worth making a choice to feed the family with an original dinner.

Easy chanterelle soup recipe

This option is convenient with a simple set of products and ease of manufacture.

Mushroom Soup Ingredients:

• water (you can take any broth) – 2,5 l;
• potatoes – 400 g;
• fresh chanterelles – 400 g;
• butter – 1,5 tbsp. l .;
• onion, carrot – 1 pc.;
• flour – 2 Art. l .;
• greens.

1. Cut prepared mushrooms into small pieces. If there is any doubt about the quality of the product, then bring to a boil in a saucepan with water and drain the liquid.
2. Put to boil with peeled potatoes in the form of cubes.
3. Saute chopped onions and carrots in a frying pan with the addition of butter. At the end, pour flour through a sieve, mix and hold a little more on the stove.
4. Add the roast to the soup 10 minutes after boiling.
5. Cook until tender over low heat covered with a lid.
6. You can immediately salt, add bay leaf.

When serving, sprinkle fresh chopped greens on plates, put sour cream on the table.

Dry chanterelle soup recipe

If there are dried chanterelles in the home kitchen, then you can cook a fragrant soup.

Composition:

• rice – ½ st.;
• dried chanterelles – 100 g;
• Onion – 1 units;
• carrots – 2 pcs .;
• butter (butter) – 30 g;
• broth (or plain water) – 2 l;
• garlic – 2 tooth;
• spices and herbs.

You can add potatoes if there is a need for satiety and density of the dish.

Walkthrough:

1. Sort the chanterelles for debris and blackened fruits. Shake in a colander, getting rid of the sand, rinse under the tap.
2. Pour in water and leave for half an hour to swell at room temperature.
3. Change the liquid to the broth and put in a saucepan over a fire.
4. After 15 minutes add rice.
5. At this time, cook the frying in oil for soup from onion, diced, grated carrots. Add to the rest of the products 5 minutes before cooking, along with chopped garlic, bay leaf and salt.

Let stand covered and pour into bowls.

Chanterelle Soup

Chanterelle soup recipes have a number of differences from the simple cooking method. The consistency of the dish is liked by adults and children.

The first thing you need to pay attention to is the feed that was originally selected. Some soups are completely crushed with a blender and sprinkled with fresh herbs. There is an option when, after boiling, the mushrooms are fried a little and brought to the plate with the finished dish, thereby decorating and emphasizing the main ingredient.

Toasted croutons or garlic croutons will be a great addition.

Soup with chanterelles and cheese

Creamy products perfectly emphasize the taste of mushrooms. Therefore, cheese is often added to first courses (especially cream soups).

You need to know that you need to make it at the very end and wait for it to melt. It is better to choose soft varieties so that this happens quickly and evenly. This dish is prepared one at a time and served hot.

Soup with chanterelles and chicken

A light dish that will be more satisfying, ate pre-cook the broth from meat on the bone and strain.

Grocery set:

• chicken breast – 350 g;
• chanterelles – 500 g;
• onion, carrot – 1 pc.;
• water – 1,5 l;
• potatoes – 3 pcs .;
• butter – 50 g;
• salt and spices.

Detailed description of chicken soup with fresh chanterelles:

1. You should start with the breast, which, after washing and drying with a kitchen towel, cut into small sticks. Fry until golden brown in oil. Pour into a pot of boiling water.
2. Pass separately peeled and washed mushrooms and vegetables. Add to soup along with chopped potatoes.
3. Add spices, bay leaf and salt.
4. Cook for a quarter of an hour.

At the end, sprinkle with chopped herbs and let it brew for 5 minutes under the lid.

French soup with chanterelles and herbs

French cuisine is famous for its recipes. This soup will impress the whole family.

The following products will be required:

• dried chanterelles – 50 g;
• red onion – 1 pcs .;
• potatoes – 2 pcs .;
• boiling water – 1,5 l;
• smoked bacon – 250 g;
• salted butter – 2 tbsp. l.;
• olive oil – 1 st. l .;
• fresh dill, parsley;
• Provencal herbs.

Detailed description of all steps:

1. Chanterelles pour 500 ml of boiling water. After 20 minutes, set aside 1/3 part and dry.
2. Put the rest to boil together with peeled and chopped potatoes.
3. Fry the chopped bacon in a dry frying pan.
4. Saute the onion separately in olive oil.
5. Add everything to the pan along with chopped herbs and Provence herbs, hold a little on the fire.
6. Puree with an immersion blender until small pieces of bacon remain in the puree.
7. Fry the rest of the chanterelles in butter.

Pour into bowls and put a few whole mushrooms in each.

Soup with chanterelles and cream

Soup with fresh chanterelle cream for lunch will cheer up the whole family with its colors.

Ingredients:

• potatoes – 3 tubers;
• mushrooms – 200 g;
• onion – 1 pcs .;
• flour – 1 Art. l .;
• carrots – 1 pcs .;
• cream – 1 sterile;
• spices and herbs.

Recipe step by step:

1. Peel, rinse and cut the chanterelles, removing the lower part from the leg.
2. Fill with water and put on fire.
3. After a quarter of an hour, change the liquid and add potatoes, which should be cleaned in advance and shaped into bars.
4. Heat up a frying pan with butter and sauté onions and carrots. At the end, add flour and fry until golden brown. Pour in the cream. They must first be heated so that they do not curl.
5. Add spices to the filling and bring to a boil, lowering the flame.
6. Mix the contents of the pan with the mushroom broth.

After boiling again, you can serve.

Chanterelle soup in Finnish

Scandinavian soups are famous all over the world. It’s worth trying one of them.

Composition:

• any broth – 1 l;
• chanterelles – 400 g;
• sour cream – 150 ml;
• garlic – 2 tooth;
• flour – 2 Art. l .;
• butter;
• parsley;
• bulb.

Algorithm cooking:

1. Melt the butter in a heavy bottomed saucepan and sauté the chopped onion and garlic until translucent.
2. Already fully processed chanterelles cut into medium-sized pieces and send to fry.
3. As soon as the liquid boils away, add flour. Mix well to break up any lumps.
4. Pour in the broth and cook for 15 minutes.
5. A few minutes before readiness, add salt, sour cream, pepper and chopped parsley.

Cover and let steep. Pour into bowls.

Soup with chanterelles and beef

A hearty first course will come in handy in the cold season more than ever.

Grocery set:

• fresh chanterelles – 300 g;
• beef ribs – 300 g;
• garlic – 3 tooth;
• carrots and onions – 1 pc.;
• potatoes – 2 tubers.

Detailed description:

1. Meat ribs, chopped into medium pieces, rinse and boil over low heat for an hour. Collect the resulting foam on the surface.
2. Remove peel from vegetables, rinse. Give the potatoes the shape of cubes, carrots – rings, onions – half rings, and pass the garlic through a press.
3. Get the ribs ready, remove the meat from the bones and send back to the broth along with the prepared foods. Cook until all vegetables are cooked.
4. At this time, sort out the chanterelles, remove all debris and rinse thoroughly. Cut large.
5. Pour the mushrooms into the soup and leave on the stove for another quarter of an hour.
6. Season with salt a couple of minutes before the end.

Pour the cooked dish onto serving plates. Can be served with sour cream.

Soup with chanterelles and mushrooms

If there are pickled mushrooms in the refrigerator, then you can cook soup in a slow cooker with mushrooms and chanterelles.

Ingredients:

• chicken breast – 400 g;
• mushrooms – 350 g;
• rice – 8 tbsp. l .;
• carrots – 1 pcs .;
• potatoes – 3 pcs .;
• onion;
• green onions.

Detailed recipe description:

1. Rinse the chicken fillet, dry it and fry in sunflower oil until a crust forms.
2. Clean vegetables. Chop the onion, grate the carrots and sauté with pieces of meat, adding chopped mushrooms and chanterelles.
3. Pour potatoes in the form of small cubes and washed rice.
4. Pour in water or broth immediately.
5. Set the “Soup” or “Stew” mode for 1 hour.
6. 10 minutes before readiness, add salt and spices.

After the signal, serve in beautiful plates, sprinkled with chopped herbs.

Soup with chanterelles in chicken broth

Noodle soup is popular among first courses.

Grocery set:

• chicken leg – 1 pc.;
• chanterelles – 300 g;
• carrots, onions – 1 pc.;
• egg – 1 pcs .;
• flour – 1,5 tbsp.;
• potatoes – 2 pcs .;
• sour cream or cream – 200 g;
• greens.

Step-by-step instruction:

1. Boil the leg after rinsing, removing the foam. Pull out, remove the meat from the bone and return to the pan.
2. Break the egg into a bowl, beat a little with a fork and knead a tight dough, adding flour. Let rest, roll out thinly and cut the noodles. It can be dried in the oven.
3. Pass the chopped onion in oil first until transparent.
4. Add processed chanterelles.
5. After evaporating the liquid, add the grated carrots.
6. In the broth, first pour the potatoes, cut into cubes, cook until half cooked.
7. Add stir fry with mushrooms and noodles. Season with salt and add bay leaf.
8. 5 minutes before readiness, pour in the cream.

Sprinkle greens already in plates.

Salted chanterelle soup

Soup with pearl barley and salted chanterelles will help saturate the body with vitamins and warm you up on a winter evening. By removing meat from the composition, you can cook it during fasting.

Ingredients:

• chicken wings – 300 g;
• salted chanterelles – 150 g;
• butter – 1 tbsp. l .;
• pearl barley – ½ tbsp.;
• onion – 1 pc.;
• celery root – 100 g;
• carrot;
• Bay leaf.

Instructions for cooking:

1. Boil the wings for 10 minutes and drain the liquid completely.
2. Rinse the meat and fill with new water.
3. Add coarsely chopped onions, carrots and celery pieces to the pan. It is not necessary to introduce everything at once into the composition, it is necessary to leave half for frying. Put on fire.
4. While the broth is being prepared, rinse the pearl barley and boil in the microwave until half cooked with a little water. Pour into soup.
5. Sauté the remaining diced vegetables in a frying pan. At the end, add some broth. Add chopped chanterelles and hold on fire for another 7 minutes.
6. Remove the roots from the soup and add the roast with porridge.
7. After boiling, add bay leaf and salt.

Cook until done.

Chanterelle mushroom soup recipe with vermicelli

This soup is a great light snack before dinner.

Composition:

• chicken breast – 450 g;
• small vermicelli – 200 g;
• chanterelles – 200 g;
• spice.

Description of all steps:

1. Boil chanterelles and breasts in different pans until half cooked.
2. Take out the ingredients, cool and cut.
3. Fry in a pan with oil until a small crust appears on the chicken.
4. Boil vermicelli and mix it with mushroom roast.
5. Pour in broth. You can take meat or from chanterelles, adjust the density yourself.
6. Salt and bring to a boil.

Sprinkle generously with fresh herbs and serve.

Diet chanterelle soup

It is not true that during the diet they eat tasteless dishes. Soup according to this recipe is an example of this.

Ingredients:

• chanterelles – 300 g;
• potatoes – 3 tubers;
• carrots – 1 pcs .;
• processed cheese – 1 pc .;
• green onion feather.

Step by step soup recipe:

1. Cook mushrooms for 10 minutes, then change the composition and add potato cubes.
2. Add grated carrots without roasting.
3. At the final stage, add chopped green onions and chopped cheese.
4. Keep on the stove until the cheese has melted.

In this case, to salt or not, the hostess herself decides.

Chanterelle mushroom soup recipe with potatoes

In the mushroom picking season, young potatoes also ripen. Together, the ingredients create a great tandem.

Grocery set:

• fresh chanterelles – 100 g;
• potatoes – 200 g;
• sour cream – 2 tbsp. l .;
• garlic – 2 tooth;
• butter – 2 tbsp. l .;
• onion;
• Bay leaf;
• spices and herbs.

Detailed recipe:

1. Fry chopped onion in butter.
2. After the appearance of a golden color, add crushed peeled chanterelles.
3. At the end, add chopped garlic and keep on fire until a bright aroma appears.
4. Wash potatoes, peel and cut into cubes. Put to boil until half cooked with enough water, add bay leaf and salt after boiling.
5. Add fried mushrooms to soup.
6. Dilute sour cream first with broth, and then pour into a saucepan.

Fresh herbs will add flavor to the plate.

Milk soup with chanterelles

For some, this soup may be a revelation, but its recipe is familiar to the older generation.

Composition:

• chanterelles – 400 g;
• milk – 1 l;
• carrots – 100 g;
• potatoes – 3 pcs .;
• onions – 1 pcs.;
• butter – 20 g;
• greens of dill.

Detailed description of all cooking steps:

1. Cut the washed and peeled chanterelles and cook for several minutes after boiling.
2. Change the water and put back on the stove. After 5 minutes, add potato cubes.
3. Shredded vegetables fry a little in a pan and add to the soup.
4. When all the products are almost ready, pour in the separately heated milk.
5. Pour chopped greens and after boiling, let it boil a little and turn it off.

You can start lunch.

Soup with chanterelles and meatballs

The recipe for soup with chanterelle meatballs with a photo is described step by step so that the young housewife can easily feed her husband deliciously.

Composition:

• minced meat (any) – 300 g;
• fresh chanterelles – 300 g;
• egg – 1 pcs .;
• potatoes – 2 pcs .;
• carrots – 1 pcs .;
• processed cheese – 150 g;
• small onion – 1 pc.;
• vegetable oil – 20 ml;
• pepper and bay leaf.

Detailed description:

1. Wash and clean the chanterelles. Cut into small pieces and put to boil.
2. 10 minutes after boiling, change the liquid.
3. Finely chop the onion and mix with the egg and minced meat. Roll the meatballs with moistened hands and immediately dip into the broth.
4. After 15 minutes, add potatoes in the form of sticks.
5. Pass the grated carrots in a pan with butter. Transfer to the rest of the ingredients in a bowl.
6. At the very end, salt, add bay leaf and grated cheese.
7. Stir so that the dish does not burn.

You can add a small piece of butter to the plates.

Chanterelle soup recipe in a slow cooker

Hearty soup with bright colors will please you the first time.

Ingredients:

• water – 1,5 l;
• dried chanterelles (you can use several types of mushrooms) – 300 g;
• millet groats – 50 g;
• carrots – 1 pcs .;
• sour cream – 3 tbsp. l .;
• potatoes – 4 pcs .;
• green onions – 1 bunch;
• refined oil – 1 st. l .;
• fresh dill.

Walkthrough:

1. Cut the prepared fresh mushrooms, transfer to a bowl. Set the “Multipovar” mode for 10 minutes (temperature 120 degrees).
2. After the signal, drain the dirty broth.
3. Rinse the dishes, wipe dry. Pour in the vegetable oil and sauté the carrot cubes in the “Frying” mode until browned.
4. Add water and washed millet and potatoes, cut into cubes, mushrooms.
5. Close the lid, change the mode to “Soup”. The time will default to 1 hour.
6. After the beep, add salt and chopped green onions.

After a little infusion, the soup will be ready. Serve with sour cream.

Calories in chanterelle mushroom soup

Chanterelles are low-calorie foods. When fresh, the energy value will be only 19 kcal, and when boiled, it will increase to 24 kcal.

All soup recipes describe different ingredients that also affect performance. For dietary dishes, it is necessary to abandon roasting and fatty ingredients.

Conclusion

Fresh chanterelle soup is prepared in many countries. Having studied all the recipes, the hostesses will understand the cooking process itself. In the future, they can modify the composition in order to get a new version, which may be included in the chefs’ cookbook. Do not be afraid to cook unfamiliar dishes, expanding the home menu.