Chanterelle soup: options and cooking tips

Chanterelles are beautiful color mushrooms with a pleasant aroma. They are collected before the end of the summer months. Many people like this product. From it make pickles, marinades, hot dishes, salads, soups. The first dishes from such mushrooms attract with their interesting and mild taste. The broth is nutritious but non-greasy.

Cream Cheese Recipe

This housewife chanterelle soup is usually prepared in the summer when fresh ingredients are readily available. It is fragrant, lean and fairly easy to digest. The composition of the dish includes:

1. 2 potatoes of a new crop.
2. 300 grams of chanterelles.
3. 20 g of oil.
4. 3 onion heads with herbs.
5. A bit of basil, table salt and bay leaf.
6. 2 carrots of a new crop.
7. 100 g of processed cheese.

Wash and cut mushrooms well. Place them in a deep bowl, pour in water and cook over a fire for fifteen minutes. The foam that appears during cooking needs to be removed from time to time. Wash and finely chop the onion. Strain the product in oil. Place carrots cut into circles to it. Cook for two minutes. Potatoes must be peeled. Chop in the form of squares and add to the bowl, where the mushrooms are. After the ingredients are almost cooked, put the rest of the vegetables, bay leaf and cheese. Add salt and pepper, keep on fire for another ten minutes. When the chanterelle soup begins to boil, it can be removed from the stove.

Food option with parsley and garlic

It consists of the following products:

1. Three large spoons of vegetable fat.
2. 1 medium onion head.
3. Carrots (3 small root vegetables).
4. 4 potatoes.
5. 400 g of chanterelles.
6. Liter of broth.
7. A little green parsley, salt, pepper, bay leaf.
8. Sour cream.
9. 1 clove of garlic.

A soup with chanterelles according to a recipe of this kind is prepared as follows. Mushrooms need to be washed, then cut. Peel and chop the root crops. Chop onions, cook on a stove with refined vegetable fat. Then put carrots and mushrooms in this bowl, mix and leave for another five minutes. Pour all the components with a broth of meat, chicken or vegetables. Add chopped potatoes and keep on the stove until the dish boils.

Then you need to pour black pepper and bay leaf, table salt. Cook for about a quarter of an hour. Chanterelle soup according to this recipe is eaten with sour cream and herbs (parsley, dill).

Frozen mushroom dish

This dish can be done at any time of the year. To prepare it, you need:

1. 2 liters of water.
2. 200 g of mushrooms.
3. Bulb.
4. One carrot.
5. 400 g of potatoes.
6. Refined vegetable fat.
7. A bit of salt and bay leaf.

Get the chanterelles out of the freezer. When the mushrooms thaw, they need to be chopped and cooked on a stove with oil. Fry for a few minutes. Peel vegetables at this time. Rub the carrots, chop the onion. Place the above products in a bowl with chanterelles and mix. Add a little vegetable fat and fry on a plate with mushrooms. Pour water into a large pan, put chopped potatoes and all other products there. Pour in salt, bay leaf and a pinch of black pepper. When the vegetables are soft, we can assume that the dish is ready.

A small amount of greens is added to the soup of frozen chanterelles.

Food option with red fish

In order to cook it, you need the following products:

1. 300 g of salmon pulp.
2. One salted cucumber.
3. Bulb.
4. 1 carrot.
5. 6 pieces of olives (remove seeds).
6. A large spoonful of lemon juice.
7. A little parsley.
8. 2, 5 liters of water.
9. 400 g of chanterelles.
10. Ground black pepper.
11. 50 g of butter.
12. A large spoonful of vegetable fat.
13. Common salt (small amount).

Rinse the red fish flesh, remove the seeds and skin, cut into small squares. Cucumber for this chanterelle soup is also chopped. Olives should be divided into halves. All of these products are watered with lemon juice and left for fifteen minutes. Mushrooms and onions must be peeled, chopped. Cut the carrots into round slices. Cook chanterelles and chopped vegetables on the stove with the addition of fat in vegetable and butter. Cook salmon, halves of olives and cucumber in boiling water for at least ten minutes. Place the fried foods in the pan. Add salt, black pepper. Add a little bay leaf. Keep the dish on fire for another fifteen minutes. Put a small amount of greens in the prepared dish.

There are many interesting types of soups with chanterelles. Photos of several of them were presented in the article.