Soup with chanterelles (fresh, frozen, dried): recipes

Chicken soup with mushrooms and noodles

I suggest making a very tasty mushroom soup with chanterelles and noodles for lunch. It will taste better if you add chicken or use chicken broth, but you can only use mushrooms.

Chanterelles can be either fresh or frozen. I used fresh chanterelles, just boiled them in the evening after processing. Instead of noodles, you can take any cereal or just more potatoes - the taste will change in the direction of the product that you add.

The mushroom aroma of chanterelles will prevail in any case.

How to cook “Mushroom soup with chanterelles and vermicelli” step by step with photos at home

About dried mushroom soup

It is believed that the best option - the most aromatic and tasty - is made from porcini mushrooms. A good soup is made from boletus and aspen mushrooms.

Before use, dry mushrooms are soaked for several hours, then boiled in the same water. Next, the broth is filtered through cheesecloth, the mushrooms are washed very thoroughly.

Dried mushroom soup, in addition to its excellent taste, has another important advantage: mushrooms are consumed very economically and last a long time.

Classic recipe

For soup with dried mushrooms and noodles you will need:

100 grams of mushrooms;
2 onions;
2 liters of water;
4 tablespoons noodles;
50 grams of ghee;
one carrot;
two potato tubers;
salt.

Wash the mushrooms and soak them in water for several hours.
After the dried mushrooms have soaked, boil them until soft in the same water where they were soaked. If you skip the soaking step, the soup will take much longer to cook.
Strain the resulting broth, rinse the mushrooms themselves with tap water and cut into small pieces.
Grate the carrots (take a small one), finely chop the onions. Fry the vegetables in melted butter for three minutes, then add the mushrooms to them and cook all together for about five minutes.
Add mushrooms with onions and carrots, sliced potatoes and salt to the broth, strained after boiling the mushrooms.
When the potatoes are half cooked, add vermicelli to the soup.
Cook the soup for another five minutes. Then remove from the stove, add chopped herbs and let it brew for about ten minutes.

Pour the hot soup into bowls and add a spoonful of sour cream to each.

Mushroom cream soup

200 g shallots;
60 ml olive oil;
800 g chanterelles;
60 ml porcini mushroom broth;
2 sprigs of thyme;
70 ml cream;
4 sprigs of parsley;
3 cloves of garlic.

How long to cook – 40 minutes.

Calorie content per 100 g – 85 kcal.

Cooking process:

Wash the mushrooms thoroughly and dry. Set aside small mushrooms, about 100 g. Cut the rest of the mass into smaller pieces;
Wash and chop the shallots;
Heat olive oil in a frying pan with thyme sprigs and peeled garlic. It is advisable to press the garlic a little with a knife first;
Place most of the mushrooms and onions into the pan, stir and fry for about six minutes;
Allow the mixture to cool, remove the branches and garlic;
Transfer the mixture into a blender bowl and puree it together with the porcini mushroom broth. Then return the puree back to the pan;
Fry the remaining whole mushrooms in a frying pan; they should turn golden brown. You need to fry in olive oil with the addition of spices and chopped parsley;
Heat the puree over low heat, pour in the cream and season, stir and heat the mixture for three to four minutes. Serve in portions, garnished with whole fried chanterelles and a sprig of thyme.

Read how to make delicious pancakes with starch - a suitable recipe if you want something tasty, but don’t have flour.

Read how to make incredibly delicious pancakes with liver - the recipe is here.

How to make onion rings in batter, read our article with step-by-step photos.

With Chiken

The recipe can be slightly varied by adding chicken. The combination of chicken, mushrooms and noodles is perfect, and this soup is just as easy to prepare. So, the ingredients:

chicken breast with skin;

3.5 liters of water;

60 grams of forest dried mushrooms;

one onion;

one carrot;

one parsley root;

vermicelli - to taste;

pepper;

rast. oil;

fresh herbs;

salt.

Soak dried wild mushrooms in warm water for half an hour.
Wash carrots and onions and cut into small cubes.
Wash the chicken breast with bone and skin, put it in a saucepan, add water, add parsley root, ground pepper and salt, cook over low heat, remembering to stir and skim off the foam.
Pour some sunflower oil into another pan and heat it up. Sauté the onion in it, then add the carrots and cook them together until the carrots become lighter in color. Pour chicken broth into the saute and cook over low heat.
Place mushrooms in a saucepan with sautéed vegetables and broth, bring to a boil, reduce gas and continue cooking for a few more minutes.
Remove the skin from the chicken and add it to the soup. At the very end of cooking, throw in a few small handfuls of small, thin noodles and cook until done.

Pour the finished chicken soup with dried mushrooms and noodles into plates, sprinkle chopped fresh herbs into each.

Cooking features

Chanterelles should be collected in environmentally safe areas, away from highways and industrial facilities. Mushrooms absorb and accumulate toxins, and if chanterelles grow in places where the natural environment is not favorable, then they too can become poisonous.
Chanterelle soup can be cooked using the first broth, but some housewives play it safe: after cooking the mushrooms for 5-10 minutes, drain the first water, then pour clean water over the chanterelles and bring to readiness. When cooking mushrooms in several stages, it is advisable to cook the soup not in water, but in chicken or meat broth, then it will turn out more tasty and rich.
Soup made from frozen and dried mushrooms is no less tasty than from fresh ones. Frozen chanterelles, if they have been pre-cut, can be cooked without defrosting. If you need to chop them before cooking, you will have to wait until the product thaws. To ensure that chanterelles do not lose their organoleptic qualities, they should be defrosted under natural conditions, avoiding sudden temperature changes. It is strictly not recommended to speed up the process with hot water or a microwave. Before cooking, dried mushrooms are poured with clean cool water and left for at least an hour so that they restore their original volume. After this, they are prepared in the same way as fresh mushrooms.

How to make chanterelle soup

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

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

Housewives add spices, garlic, bay leaves 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. You should immediately pay attention to the fact that freshly harvested crops after a “quiet hunt” must be used in the first 1.5 days.

Procedure:

Take one specimen out of the basket at a time so as not to damage its integrity, immediately removing large debris and leaves.
Soak in cold water for a thorough cleaning for 20 minutes.
Using a sponge, wash the caps on both sides and immediately rinse them under the tap to remove sand and soil.
Cut off rotten areas and the bottom of the stem.

Chanterelles contain bitterness, which repels pests. There will be practically no damaged copies. To prevent it from being felt in the soup, the first water after boiling must be drained.

Important! Most often, large old fruits are very bitter. Therefore, it is recommended to use young chanterelles for soup.

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

How to make soup with dried chanterelles

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

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

How to make mushroom soup from frozen chanterelles

Many people use chanterelles immediately after removing them from the freezer. But often in the home version, mushrooms are prepared in different sizes, which is not very convenient to use. Of course, it is better to defrost this type of product first in order to give it the required shape.

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

Mushroom soup made from fresh chanterelles

Compound:

fresh chanterelles – 0.5 kg;
potatoes – 0.4 kg;
onions – 150 g;
green onions – 50 g;
butter – 50 g;
refined vegetable oil – 40 ml;
water – 2 l;
salt, ground black pepper - to taste;
sour cream – 120-160 ml;
fresh dill - to taste.

Wash the chanterelles under running water. It is advisable to wash each mushroom separately to ensure that they are free from forest debris. Cut large mushrooms into several parts, leave small ones whole.
Place the mushrooms in a saucepan. Fill with water. Over medium heat, bring the contents of the pan to a boil, reduce the flame intensity and cook the mushrooms until they settle to the bottom. While cooking the mushrooms, foam will appear on the surface; it should be removed using a slotted spoon.
Peel the potatoes, cut into cubes about 1.5-2 cm in size, and place in a pan with mushrooms. Salt and pepper the broth. Cook the potatoes and mushrooms in it for 15 minutes.
Melt butter in a frying pan. Add a couple of tablespoons of vegetable oil to it.
Peel the onions, cut into thin half rings, place in a frying pan and fry until golden brown.
Place the fried onions in a saucepan with other ingredients and continue cooking the soup for 5-7 minutes.
Wash, dry the dill and green onions with a kitchen towel, finely chop them with a knife and pour into a saucepan with soup. At the same stage, add sour cream and stir.
Wait for the contents of the pan to boil again and remove it from the heat.

The soup according to this recipe, despite its simple composition and speed of preparation, turns out tasty and appetizing. This version of the chanterelle first course is one of the classics.

A simple recipe for soup with frozen chanterelles

Compound:

frozen chanterelles – 0.3 kg;
potatoes – 0.3 kg;
carrots – 100 g;
onions – 100 g;
butter – 40 g;
water or broth - 1.5 l;
salt, pepper - to taste;
bay leaf – 1 pc.

If the chanterelles are frozen whole, place them on a plate and leave them indoors until thawed. Drain the liquid and cut the mushrooms into medium-sized pieces. If the chanterelles are frozen sliced, it is not necessary to defrost them, but it would still be a good idea to do so.
Scrub and wash the carrots. Blot it with a napkin and grind it on a grater with large holes.
Remove the peel from the onion and cut into small cubes.
Peel the potatoes, cut them into pieces of approximately the same shape, about 1.5 cm in size.
Boil water or broth. If you cook the soup in water, add salt and spices.
Melt the butter in a frying pan, add onions and carrots. Fry them until they become soft.
Add mushrooms to sautéed vegetables. Fry them together until the liquid released from the mushrooms evaporates.
Place the mushrooms and vegetables in a saucepan with the broth, and add the potatoes there too.
Boil the soup until the potatoes are soft.

When serving, mushroom soup cooked according to the above recipe can be seasoned with sour cream and sprinkled with chopped herbs.

Frozen chanterelle soup

My whole family loves frozen chanterelle soup, and I really love collecting them. Chanterelles are perfectly stored frozen, which is why we eat this tasty and healthy soup both in winter and spring.

Ingredients:

Frozen chanterelles - 500 grams (can be fresh)
Potatoes – 4 pieces
Carrots – 1 piece
Onions - 2 pieces
Salt - 1 to taste
Pepper - 1 To taste
Vegetable oil - 2 tbsp. spoons

Number of servings: 6

How to cook:

We defrost the chanterelles and clean the vegetables.

Finely chop the onion and carrots. Fry in a pan with a thick bottom. Add mushrooms and fry everything together for 5 minutes. Fill with water. Cut the potatoes. Add potatoes to the soup and cook until tender. Bon appetit!

Dried chanterelle soup

Compound:

dried chanterelles – 100 g;
potatoes – 0.4 kg;
carrots – 100 g;
onions – 100 g;
butter – 30 g;
olive oil – 40 ml;
cream – 0.2 l;
water – 2 l;
fresh herbs – 50 g;
salt, ground black pepper - to taste.

Cover the mushrooms with water and leave for an hour.
Peel the potatoes and cut into cubes about 1.5 cm in size.
Peel and wash the carrots and grate them coarsely.
Remove the skin from the onion. Cut the vegetable into thin half rings.
Place the pan with the soaked mushrooms on the stove and bring the mixture to a boil over medium heat. Reduce heat and simmer the mushrooms for 15-20 minutes, skimming off any foam that appears on the surface.
When the mushrooms settle to the bottom, remove them from the broth with a slotted spoon and cool.
Place potatoes in mushroom broth. Cook it for 15 minutes.
During this time, fry carrots and onions in a mixture of butter and vegetable oil. Add chanterelles to them, after cutting them into small pieces. Fry mushrooms with vegetables for 5 minutes.
Transfer the ingredients from the frying pan to the pan where the potatoes are cooked. Add pepper and salt, stir.
After 5 minutes, add cream and finely chopped herbs. Bring the soup to a boil and remove from heat.

Creamy notes make dried chanterelle soup, cooked according to the above recipe, especially tasty and refined.

With dried chanterelles

These mushrooms are not worm-bearing, which makes them much easier to use in the kitchen. They only need to be lightly cleared of leaves and needles and shake off the sand. They appear in the forest in July, and sometimes even in June. You can collect them almost until October. When dried, they lose neither color nor aroma. For soup, they are first poured with boiling water.

Ingredients:

dried chanterelles – 100 g;
carrots – 3 pcs.;
potatoes – 1 pc.;
onion (onion/leek) – 1 pc.;
olive oil – 2 tbsp. l.;
cream – 100 ml;
butter – 30-40 g;
broth (vegetable, chicken) – about 2 l;
black pepper (ground), salt, herbs (parsley/dill) - to taste.

Cooking method:

Soak dried mushrooms in cold water for half an hour, then boil them.
Peel the potatoes and cut into small cubes. Cut the onion into slices and grate the carrots - use a coarse grater.
Remove the boiled mushrooms and add potatoes to the hot broth. Fry the onions and carrots in a frying pan, adding chanterelles to them. Close the lid and simmer for 10 minutes.
Transfer all contents into a saucepan. Simmer for 5-7 minutes, pour in cream (a few tablespoons).
Place the lid back on the pan. Simmer for 5 minutes. Garnish with chopped parsley.

Chanterelle soup with cheese

Compound:

fresh chanterelles – 0.3 kg;
potatoes – 0.3 kg;
carrots – 0.2 kg;
shallots – 100 g;
processed cheese – 100 g;
water – 1.5 l;
butter – 40 g;
fresh herbs – 30 g;
salt, ground black pepper - to taste.

Clean the chanterelles, wash and dry. Cut them into small cubes. Pour into a saucepan.
Pour water over the mushrooms, bring to a boil and cook for 15 minutes, skimming off any foam that appears on the surface.
Peel the potatoes, cut them into small cube-shaped pieces, add to the mushrooms. Cook the ingredients together for 10 minutes.
Cut the onion into circles, grate the carrots. Fry them in butter until soft, add to the soup.
After 10 minutes, add finely chopped or grated processed cheese. Cook the soup, stirring until the cheese is completely melted.

All that remains is to pour the soup into bowls, sprinkle with finely chopped onions and serve. The dish made according to this recipe has a delicate creamy mushroom taste and seductive aroma.

Chanterelle soup puree

180 ml cream;
550 ml meat broth;
220 g chanterelles;
1 onion;
1 carrot;
25 ml sunflower oil;
700 g potatoes.

How long to cook – 45 minutes.

Calorie content per 100 g – 59 kcal.

Cooking process:

Cut the peeled onion into cubes and saute it in sunflower oil for no more than four minutes;
Peel the carrots and cut into thin slices;
Peel and wash the potatoes too, cut into arbitrary pieces, not too large;
Add both root vegetables to the onion and pour meat broth over everything, stir. You can add spices;
Boil the mixture until the potatoes soften;
Wash and clean the mushrooms, cut into slices, fry in oil (any kind);
In a separate container, whip the cream into foam;
Remove the soup from the stove, use an immersion blender to puree all the ingredients, season;
Stir the soup with a spoon and add cream. Serve with fried mushrooms, sprinkle with paprika or herbs for decoration. If there is any meat left over from the broth, you can also add it in pieces to the soup.

Soup with vermicelli and chanterelles

Compound:

fresh chanterelles – 150 g;
potatoes – 0.3 kg;
carrots – 100 g;
onions – 100 g;
chicken broth – 2 l;
vermicelli – 50 g;
water – 0.5 l;
fresh parsley – 20 g;
salt, pepper - to taste.

Wash and finely chop the chanterelles.
Peel the potatoes and cut into cubes about 1 cm in size.
Cut the peeled carrots and onions into approximately the same pieces as the potatoes.
Pour water over the chanterelles, bring it to a boil, cook, skimming off the foam, for 10 minutes, drain in a colander.
Heat chicken broth in a clean saucepan and add mushrooms, onions and carrots. After 10 minutes, add the potatoes. Boil the soup for 15 minutes, adding salt and pepper if necessary.
Add vermicelli. Continue cooking the soup for 2-3 minutes.

When serving, sprinkle the soup with chopped parsley. According to this recipe, the first course turns out to be dietary, since it does not involve frying the ingredients.

Chanterelle soup is an appetizing, surprisingly aromatic and rich hot dish that lovers of mushroom dishes will not mind enjoying. You can cook the dish in different ways, using various tricks and recipe features, each time enjoying a new taste.

Mushroom soup with vegetables and chanterelles

350 g chanterelles;
1.2 liters of chicken broth;
120 g onions;
120 g carrots;
150 g potatoes;
30 g parsley;
2 cloves of garlic;
50 g butter;
20 ml sunflower oil;
salt, pepper, bay leaf.

Let's start with the most troublesome process - cleaning the mushrooms. Soak the baby foxes in a bowl of cold water to soak the moss and needles.

Then we rinse the mushrooms under the tap with cold water, put them in a colander or on a towel to dry.

The basis of any mushroom soup is, of course, sautéed onions, and the more, the tastier. So, pour sunflower oil into the pan, add a piece of butter, then throw in finely chopped onion. Saute until transparent, add garlic cloves passed through a press.

Add finely chopped mushrooms to the transparent onions, cover the pan with a lid, and simmer over moderate heat for 5-7 minutes. A lot of water will be released; there is no need to evaporate it, unlike when cooking fried mushrooms.

Peel the carrots, grate them on a coarse grater, and add them to the saucepan.

Next, peel the potatoes, cut them into small cubes, and add them to the rest of the ingredients.

Then add chicken broth. For a vegetarian menu, replace the chicken broth with vegetable broth or just add water.

I store chicken broth in containers in the freezer so I always have extra for soups and sauces.

Place a bay leaf in a saucepan and add salt to taste. After boiling, cover the mushroom soup with a lid and cook over low heat for 45 minutes.

5 minutes before readiness, throw a bunch of finely chopped parsley into the mushroom soup, stir, remove from heat, and leave to rest for 20 minutes.

Serve the mushroom soup with chanterelles hot, sprinkle with freshly ground black pepper and season with sour cream.

By the way, if you grind mushroom soup with chanterelles in a blender, you will get a thick and tasty mushroom cream soup. However, it should be noted that for pureed soups, the cooking time needs to be slightly increased (by about 10-12 minutes).

Mushroom soup with chanterelles is ready. Bon appetit!

How to make soup with chanterelles?

Making mushroom soup from chanterelles is a simple task and even a novice housewife can handle it. The main thing is to choose the appropriate recipe and study the intricacies of the technology.

The chanterelles must first be sorted, washed, soaked for 1.5 hours in cold water or milk, or for 20 minutes in boiling water, and then rinsed again.
Dried mushrooms are soaked for 2-3 hours, and frozen ones are thawed and fried in oil.
You can cook the hot dish in broth or water - in any case, the dish will be tasty and aromatic, but will have different calorie content and degree of saturation.
Knowing how long to cook chanterelles for soup, you will get a fragrant hot dish with a harmonious taste. Fresh, frozen or pre-soaked dried specimens are boiled for 15-20 minutes from the moment of boiling.

Fresh chanterelle soup

Delicious fresh chanterelle soup will become a favorite on the summer menu and will allow you to fully enjoy the unsurpassed mushroom aroma. To do this, you don’t need to add a lot of spices and seasonings. It is better to limit yourself to a laconic set of salt and black pepper or season the hot dish with chopped garlic.

chanterelles – 400 g;
onions and carrots - 1 pc.;
potatoes – 3-4 pcs.;
broth - 1.5 l;
refined vegetable oil – 30 ml;
garlic – 1 clove;
salt, ground black pepper, herbs.

Prepare and soak the chanterelles.
Place potatoes into boiling broth and cook for 10 minutes.
Add mushrooms, fry onions and carrots, season the dish, and cook for 15 minutes.
Serve chanterelle mushroom soup with green leaves.

Soup with chanterelles and cheese

Delicious chanterelle soup can be cooked with the addition of processed cheese, which will have a positive effect on the taste and nutritional characteristics of the hot dish. The amazing mushroom taste with creamy notes will not leave even the pickiest gourmet indifferent. Basil (fresh or dried) is suitable as a seasoning in this case.

chanterelles – 400 g;
processed cheese – 150 g;
onions and carrots - 1 pc.;
potatoes – 3-4 pcs.;
broth - 1.5 l;
butter – 30 g;
laurel – 1 pc.;
salt, ground black pepper, basil.

Potatoes are placed in the boiling broth, and after 5 minutes, sauteed onions and carrots and pre-prepared and slightly fried chanterelles are introduced.
After 10 minutes, add melted cheese and stir until it dissolves.
Season the soup with chanterelles and melted cheese to taste with salt, pepper, basil, and let it brew.

Chanterelle soup puree - recipe

Chanterelle soup, prepared according to the following recipe, will appeal to lovers of pureed first courses. Some of the mushrooms can be left for serving, frying them in butter until golden brown. Instead of chicken broth, you can use vegetable, beef, or simply purified water as a liquid base.

chanterelles – 500 g;
cream – 150 ml;
onions – 2 pcs.;
potatoes – 4 pcs.;
chicken broth – 0.5 l;
butter – 50 g;
salt, ground black pepper.

Add chanterelles fried with onions in butter and chopped potatoes to the boiling broth and cook for 15 minutes.
Puree the vegetables and mushrooms in a blender, pour in warm cream.
Season the chanterelle soup to taste and serve, complemented with mushrooms fried whole in butter.

Soup with chanterelles and chicken

Chanterelle soup cooked with chicken will be harmonious in taste, moderately spicy and nutritious. You can use both chicken breast fillet and bone-in meat (legs, thighs). In the latter case, you will need to boil the bird until cooked and only then add the remaining hot ingredients.

chanterelles – 500 g;
chicken fillet – 350 g;
onions and carrots - 1 pc.;
potatoes – 3 pcs.;
water – 1.5 l;
butter – 50 g;
salt, ground black pepper, herbs.

Brown the chopped chicken in butter, place in boiling water, and cook for 10 minutes.
Add chopped potatoes, separately fried chanterelles and onions with carrots.
Season the soup with chanterelles in chicken broth to taste with salt and pepper, boil for 15 minutes, let it brew.

Creamy soup with chanterelles

The most delicious rich creamy chanterelle soup, prepared taking into account the following available recommendations, will amaze with its extraordinary tenderness and piquancy, amazing aroma and sophistication of presentation. In addition, the dish is easy and effortless to prepare, without taking much time.

chanterelles – 800 g;
shallots (white part) – 200 g;
mushroom broth from porcini mushrooms – 100-150 ml;
cream – 100 ml;
garlic – 2-3 cloves;
fresh thyme - 2 sprigs;
refined olive oil – 50 g;
salt, ground black pepper, parsley.

Fry the chanterelles with shallots, crushed garlic and thyme, stirring.
Select smaller specimens of mushrooms for decoration, and chop the rest in a blender, removing the thyme and garlic.
Add the broth, heat it up, pour in the cream, and season the dish to taste.
Serve creamy chanterelle soup, supplemented with whole mushrooms and herbs.

Pea soup with chanterelles

Chanterelle soup, the recipe for which will be presented next, is prepared with peas. An unusual combination of components results in an excellent taste result. The peas are pre-soaked in a large volume of water for several hours, and then washed thoroughly again and set to cook.

chanterelles – 400 g;
peas – 300 g;
water – 2.5 l;
onions and carrots - 1 pc.;
potatoes – 3 pcs.;
olive oil – 50 g;
salt, ground black pepper, herbs, crackers.

Pour water over the soaked peas and cook for 1 hour.
Add potatoes, sautéed onions and carrots.
The chanterelles are prepared, fried in oil, and placed in a pan.
Season the soup to taste, cook for 15 minutes, serve with croutons and fresh chopped herbs.

Dried chanterelle soup - recipe

Soup made from dried chanterelles will be no less tasty, aromatic and rich. The mushrooms are first rinsed and soaked in cold water for 3 hours, after which they are used to prepare hot dishes. To soften the taste, the dish is supplemented with melted cream cheese or medium-fat cream at the end of cooking.

dried chanterelles – 3 handfuls;
water – 2 l;
onions and carrots - 1 pc.;
potatoes – 3 pcs.;
leek – 1 pc.;
olive oil and butter – 20 g each;
cream or cheese – 250 g;
salt, ground black pepper, herbs.

The soaked chanterelles are placed in a pan of water along with the potatoes.
After 5 minutes, add the sauteed onions, leeks and carrots.
Season the dish, cook for 15 minutes, add cream or melted cheese and let the latter dissolve.

Soup with frozen chanterelles

When there are no fresh mushrooms, it’s time to cook mushroom soup from frozen chanterelles. They are pre-defrosted, chopped if necessary, and then fried in a frying pan in vegetable oil with the addition of butter. If desired, the roast can be supplemented with garlic or herbs.

frozen chanterelles – 400 g;
water – 2 l;
onions and carrots - 1 pc.;
potatoes – 3 pcs.;
olive oil and butter – 40 g each;
garlic (optional) – 1 clove;
salt, ground black pepper, herbs.

Thawed chanterelles are chopped, fried in a mixture of oils and placed in a pan along with chopped potatoes and sautéed onions and carrots.
Season the hot dish to taste, boil for 15-20 minutes, and let it brew.
Soup is served with herbs.

Chanterelle soup - recipe in a slow cooker

Chanterelle soup in a slow cooker will be tasty and rich. You can use fresh, dried or frozen mushrooms, having previously prepared them properly and fried them in the “Baking”, just like onions and carrots. The cream in the recipe can be replaced with processed cheese or completely excluded from the composition and served with sour cream.

chanterelles – 400 g;
water – 2 l;
onions and carrots - 1 pc.;
potatoes – 3 pcs.;
butter – 50 g;
green onions, herbs - to taste;
cream or cheese – 200 g;
salt, ground black pepper.

Onions and carrots are sauteed in the “Baking”, prepared chanterelles and potatoes are added.
Pour in cream and hot water, season the dish and switch the device to “Stew” or “Soup”.
After the signal, throw the greens and, if desired, garlic into the bowl, let it brew hot in the “Warming” mode.

For the soup recipe you will need:

mushrooms (dried) – 50g
onions - 2 pcs.
carrots - 1 pc.
vermicelli - 100g vermicelli - Long, round, thinner than spaghetti. In Italian their name means “little worms.” » href=»/dictionary/194/vermishely.shtml»>
salt - to taste
vegetable oil - 30g
greens - to taste

Soup recipe:

To prepare dried mushroom soup with vermicelli you need.

Wash the dried mushrooms, pour boiling water over them and leave for 20 minutes.

Sauté chopped onions and carrots in vegetable oil.

Strain the mushroom broth into a saucepan. Wash the mushrooms again and cut into pieces. Add water to the mushroom broth (up to 3 l). Bring to a boil, add mushrooms. Boil and add the sauteed sauce to the soup. Add salt and cook dried mushroom soup over low heat for about 20 minutes, covered.

Add vermicelli to the pan. Cook the soup for about 3-5 minutes.

Dried mushroom soup with noodles is ready. Pour the finished soup into bowls and sprinkle

greens and serve with sour cream.

average score: 0.00 votes: 0

It's hard to believe, but dried mushroom soup with noodles is my eldest son's favorite first dish. He simply adores him. If you prepare a similar dish from pickled, frozen or fresh mushrooms, he won’t even eat it.

But it’s true that dried ones have their own special unique aroma and give food an unusual, unlike anything else taste.

Soup with dried chanterelles

The mushrooms must first be soaked in cold water and left for about 30 minutes. Then drain the water and place them in a saucepan, into which we pour 2 liters of water and cook the chanterelles for about 30 minutes. As soon as the mushrooms are cooked, you need to strain the broth, throw the chanterelles aside, and Return the broth to the heat and add potatoes, previously peeled and cut into cubes. When the broth with potatoes boils, add butter and cook until tender. By adding butter to the boiling broth, the soup will become more flavorful and the potatoes will taste creamy.

Preparing soup with chanterelle mushrooms is quite simple and quick. It turns out very aromatic and tasty if you fry the vegetables correctly. Peel and finely chop the carrots and onions; the carrots can be grated on a coarse grater. Pour vegetable oil into a frying pan and put on fire. When the oil is hot, add carrots and onions to the pan and sauté until golden brown. Vegetables should not be fried too much, you just need to lightly brown them, this way they will retain all the beneficial substances. Cut the boiled chanterelles into pieces and add them to the frying pan with the sautéed vegetables; simmer the vegetables and mushrooms for five to ten minutes.

Place sautéed vegetables and mushrooms in a saucepan with boiled potatoes. Stir and add salt to taste. Pour cream into the boiling soup, add pepper to taste, and taste for salt. As soon as the chanterelle soup has boiled, remove it from the heat and cover with a lid. The soup should rest for about 15 minutes and only after that can it be poured into plates. Add chopped greens to each plate. Bon appetit!

www.supergotovka.ru

How to cook mushroom soup from dried mushrooms

And it’s very simple to prepare, even easy. Even a novice cook can handle the recipe. Step-by-step photos will help you visually remember the cooking process.

Ingredients:

Potatoes – 200 gr;
Onion – 1 piece;
Carrot - 1 piece;
Dry mushrooms – 50 g;
Vegetable oil – 2 tbsp. lodge;
Vermicelli – 100 gr.
Water – 2 liters;
Bay leaf – 1 pc.

The first thing to do is wash and soak the dry mushrooms in cold water for 1-2 hours. Wash them well, as there may be a lot of sand left on them. They will absorb water and become soft.

Remove from plate. Squeeze out the water and cut into small pieces. Heat a frying pan with vegetable oil and add chopped dried mushrooms. Fry for a few minutes.

While the forest delicacy is preparing, you need to chop the onion and grate the carrots. Send to mushrooms.

Fry the contents of the frying pan until cooked. Add vegetable oil if necessary.

While the soup is being fried, the potatoes need to be peeled and cut into pieces. Pour water into a saucepan and put on fire. Send fried potatoes there. Add salt to taste, add bay leaves.

When the potatoes are half ready, add vermicelli to the pan, stir, and cook the soup until done. You can use any shape of pasta. I often cook with pasta spirals or shells.

At the end of cooking, when the soup is already removed from the stove, you can add chopped herbs, for example: onions, parsley, dill.

Serve with a slice of black bread. Perfectly diversifies the Lenten lunch menu. Vegetarians will appreciate this dish.

How to diversify

You can add fresh tomatoes or tomato sauce to the frying.
You can cook not only with water; instead, you can add meat or vegetable broth.
A raw egg.
If you cook with animal products, the dish will no longer be lean.

Make your own changes and add your favorite products during the cooking process or directly on the table during the meal. My husband, for example, likes to add sour cream or mayonnaise to dried mushroom soup with noodles, he says it tastes better.