How to cook chanterelle mushroom soup: step by step photos and recipes for making first courses

First courses in every Russian family are the main attribute on the dinner table. Many people prefer mushroom soups, including cream soup or puree soup. Chanterelle soups, which are rich in useful vitamins and minerals, are especially appreciated, having a beneficial effect on the human body.

Cooking chanterelle soup will not take you much time, because the most affordable ingredients are taken for it. You can make mushroom soup with chicken, cheese, cream, or sour cream. You can diversify the soup with vegetables or seafood, cook it with meat, or make it lean.

We offer several recipes for making chanterelle mushroom soup in different variations. Even if you choose one of the ways, you will never regret it!

How to cook chanterelle soup

How to cook chanterelle soup to make it tasty and nutritious for the whole family? A simple recipe for mushroom soup will help every housewife to get the opportunity to cook a hearty and healthy dish.

  • 5 pieces. potatoes;
  • 300 g of chanterelles;
  • 2 onions;
  • 150 g vermicelli;
  • 3 liters of water;
  • Vegetable oil;
  • Salt to taste;
  • 1 PC. bay leaf;
  • 2 tbsp. l. chopped parsley.

We offer you to see how to cook chanterelle soup step by step according to a recipe with a photo.

Pour water into a saucepan, let it boil, add 1 tsp. salt and bay leaf.

Peel potatoes, cut into cubes and wash in cold water.

Remove and discard the bay leaf, add potatoes and cook for 15 minutes. over medium heat.

After preliminary cleaning, wash the mushrooms, cut into pieces and put in a hot pan with vegetable oil.

Fry until golden brown, add diced onions and continue to fry for 10 minutes.

Put mushrooms and onions in a pot with potatoes, boil for 10 minutes.

Put mushrooms and onions in a pot with potatoes, boil for 10 minutes.

Chanterelle soup with cream

A fragrant, hearty and delicious chanterelle soup with cream will conquer anyone who tastes it.

  • 500 g of chanterelles;
  • 1 carrot and 1 onion;
  • 5 potatoes;
  • 2 liters of water;
  • 200 g cream;
  • Vegetable oil;
  • Any greens;
  • Salt and ground black pepper to taste.

The recipe for making chanterelle soup with cream is described in stages. All you have to do is adhere to the appropriate recipe.

  1. Let the water boil, and in the meantime, peel and wash the potatoes, cut into cubes.
  2. Add to water and cook for 15 minutes. over medium heat.
  3. Peel onions and carrots, chop: onion into cubes, carrots on a coarse grater.
  4. Wash the mushrooms, peel, cut into cubes, put in a frying pan with butter and fry for 15 minutes.
  5. Add onions and carrots, continue to fry for 10 minutes.
  6. Season with salt, pepper, add to potatoes and boil for 15 minutes. over low heat.
  7. Pour in the cream, stir, let it boil and add chopped herbs to taste.
  8. Turn off the heat, cover the pot and let the soup stand for 10 minutes.
  9. When serving, add several croutons to each serving plate.

Mushroom soup from frozen chanterelles with pearl barley: a recipe with a photo

The inclusion in the family diet of recipes for making soup from frozen chanterelles will satisfy the body's needs for nutritive and beneficial micronutrients. In addition, you can enjoy the exquisite taste of the first course.

  • 500 g of mushrooms;
  • 3 liters of water;
  • 200 g canned peas;
  • 200 g of boiled pearl barley;
  • 2 heads of onions;
  • 3 potatoes;
  • 1 carrot;
  • 100 g of parsley root;
  • 1 bay leaf;
  • 5 cloves of garlic;
  • Vegetable oil;
  • 5 peas of black and allspice;
  • Sour cream and chopped greens - for serving;
  • Salt to taste.

A recipe with a photo of making a soup from frozen chanterelles will help to carry out all the processes correctly.

  1. Defrost the mushrooms, leaving overnight on the refrigerator shelf.
  2. Cut into cubes and put in a hot skillet with vegetable oil, fry for 10 minutes.
  3. Peel potatoes, carrots and onions, chop into cubes.
  4. Put the potatoes and parsley root cut into strips in boiling water and boil for 15 minutes.
  5. Add carrots and onions to the mushrooms and continue frying for another 10 minutes. over medium heat.
  6. Add mushrooms with onions and carrots, barley to the potatoes, boil for 15 minutes. and add all the spices: salt, peppercorns and diced garlic.
  7. Boil for 10 minutes, add chopped greens, canned peas, salt to taste, mix and let boil for 3 minutes.
  8. Turn off the heat and let the soup steep for 10 minutes. under a closed lid.
  9. When serving, put 1 tbsp in each deep plate. l. sour cream.

Frozen chanterelle soup with meat

Frozen mushrooms retain more nutrients than canned or dried ones. We suggest making mushroom soup from frozen chanterelles with the addition of meat, which will make the dish more satisfying.

  • 500 g of beef and mushrooms each;
  • 3 pcs. carrots and onions;
  • 600 g potatoes;
  • 4 liters of water;
  • Vegetable oil;
  • Salt and ground black pepper to taste;
  • Bay leaves and herbs to taste.

The recipe for making mushroom soup from frozen chanterelles with meat is described in stages.

  1. Defrost the chanterelles by placing them in a bowl and refrigerating them overnight.
  2. Wash the meat, pour 4 liters of water and let it boil. Remove the foam from the surface during boiling.
  3. After complete cooking, remove the meat from the broth, let cool and cut into cubes.
  4. Boil the mushrooms after thawing for 10 minutes. in salted water.
  5. Put them in the broth and boil again for 10 minutes, then add the meat.
  6. Peel, wash and dice the onions and carrots.
  7. Fry in oil until golden brown, add to soup and add potatoes, peeled and diced.
  8. Season with salt, pepper and bay leaves, stir and cook until the potatoes are tender.
  9. Turn off the stove, leaving the soup under a closed lid to infuse for 10 minutes.
  10. Take out the bay leaf and add the chopped greens.

Dried chanterelle soup with noodles: recipe with photo

The recipe for dried chanterelle soup is perfect for those who are fasting or dieting. It is thanks to the dried fruit bodies that the soup has all the useful and nutrients that the body needs so much in winter.

  • 2 handfuls of dried chanterelles;
  • 1 carrot and 1 onion;
  • 4 potatoes;
  • 150 g vermicelli;
  • Vegetable oil;
  • Salt and black pepper to taste.

Use the recipe for making dried chanterelle soup from the photo to properly distribute the process.

  1. Soak the chanterelles overnight in warm water, then wash and cut into cubes.
  2. Transfer to a pot of water (2 liters of water) and boil for 15 minutes.
  3. Chop onions and carrots into cubes, fry in oil until golden brown.
  4. Add to the mushroom soup, add the potatoes cut into cubes, salt and pepper.
  5. Cook until cooked for 20-25 minutes, add noodles, stir and cook for 7-10 minutes.
  6. Let it brew for a few minutes and serve in portioned plates.

A simple recipe for making chanterelle cream soup with cream

Chanterelle cream soup with cream is a double pleasure from this combination: fried mushrooms and a delicate creamy sauce. This dish will appeal not only to adults, but also to children.

  • 500 g of chanterelles;
  • 1 head of onion;
  • 2 cloves of garlic;
  • 50 g butter;
  • 3 tbsp. l. vegetable oil;
  • 500 ml of mushroom broth;
  • 200 ml of cream;
  • 3 tbsp. l. flour;
  • Salt to taste;
  • A pinch of ground nutmeg;
  • Parsley for garnish.

The recipe for making chanterelle cream soup is quite simple, but it is better to use a step-by-step description.

  1. Peel the mushrooms, rinse and boil for 20 minutes, constantly removing the foam from the surface.
  2. Put the chanterelles in a hot pan with a slotted spoon, and leave the broth for the soup.
  3. Fry in vegetable oil until golden brown, add diced onion and garlic.
  4. Add half the butter and continue to fry for 10 minutes.
  5. Melt the second part of the butter in a saucepan, add flour and fry until light brown.
  6. Pour 400-500 ml of broth into the flour, mix and bring to a boil.
  7. Add onion with chanterelles, salt, add nutmeg, mix and let it boil.
  8. Use a hand blender to grind the soup to form a thick puree.
  9. Pour in the cream, put the saucepan on the fire, bring to a boil, but do not boil.
  10. Serve the cream soup only hot, garnished with small sprigs of green parsley.

Chanterelle soup with potatoes and cream: recipe with photo

Chanterelle soup with cream with a delicate texture and creamy taste - there is nothing more appetizing and aromatic. You can decorate the soup with whole fried mushrooms or black bread croutons.

  • 500 ml of water;
  • 500 g of chanterelles;
  • 4 things. potatoes;
  • 2 heads of onions;
  • 250-300 ml of cream;
  • Butter - for frying;
  • Salt and spices to taste.

We make chanterelle soup according to the recipe with a photo. By sticking to it, you can cook an amazingly tasty dish.

  1. The onions are peeled, diced and fried in oil until golden brown.
  2. After preliminary cleaning, the mushrooms are cut into cubes and added to the onion.
  3. The resulting mass is mixed and fried for 15 minutes. over medium heat.
  4. Water is poured into an enamel pot and put on fire.
  5. After boiling, the peeled and diced potatoes are put into the water.
  6. Bring to a boil, add mushrooms and onions, mix, and cook everything until the potatoes are ready.
  7. The soup is poured into a blender bowl and chopped to a puree consistency.
  8. Pour into a saucepan again and put on fire.
  9. Salt and spices are added, mixed, cream is poured.
  10. The puree soup is brought to a boil and immediately removed from the stove.

The recipe for making chanterelle soup puree can be slightly changed by adding smoked chicken breast, which will completely change the taste of the dish and add spice.

Chanterelle mushroom soup with melted cheese: a step-by-step recipe

Chanterelle soup with melted cheese is a great option for a delicate and aromatic dish for the whole family. You need to use it only hot with chopped dill or parsley.

  • 500 g of chanterelles;
  • 2 liters of water;
  • 4 things. processed cheese;
  • 70 g butter;
  • 5 pieces. potatoes;
  • 2 heads of onions;
  • 50 ml of vegetable oil;
  • Salt to taste;
  • 2 tbsp. l. chopped green dill.

The recipe for making chanterelle soup with cheese is described below in stages.

  1. Wash the chanterelles, peel and cut into thin slices.
  2. Peel the potatoes, cut into small cubes, cover with water and put on fire.
  3. Boil for 15 minutes, and in the meantime, heat the vegetable oil and half the butter.
  4. Add the mushrooms, fry until golden brown and add chopped onions.
  5. Add frying to the soup, stir and salt to taste.
  6. Cut the processed cheese into slices and add to the soup.
  7. Add butter and chopped dill, bring to a boil and remove from heat.

Chanterelle mushroom soup in a slow cooker: a step by step recipe

Chanterelle mushroom soup cooked in a slow cooker is in no way inferior to a dish that was cooked on the stove. And if there is such an assistant in your kitchen - do not waste time, start the process.

  • 600 g of chanterelles;
  • 30 g dried chanterelles;
  • 1 pc. carrots and onions;
  • 5 potatoes;
  • 100 g of pasta;
  • Vegetable oil;
  • Seasonings and salt to taste;
  • 3 tbsp. l. chopped greens with a knife (any).

The recipe for chanterelle soup in a slow cooker is described step by step.

  1. Soak dried chanterelles in warm water overnight.
  2. Wash fresh chanterelles, peel and cut into pieces, do the same with dried mushrooms.
  3. Peel and dice onions, carrots and potatoes.
  4. Pour vegetable oil into the multicooker bowl, add onions and carrots.
  5. Set the "Fry" mode on the panel for 10 minutes. and fry with the lid open.
  6. Add the mushrooms and, stirring the mass with a wooden spoon, fry in the "Fry" mode for another 20 minutes.
  7. Add the potato cubes to the multicooker bowl, pour in the amount of water required for the soup.
  8. Turn on the "Extinguishing" mode for 40 minutes, for 10 minutes. until the signal, add salt to taste, spices, pasta and herbs, stir.

Chanterelle soup with chicken and noodles

Chanterelle soup with chicken is a great option for a hearty lunch. It is prepared simply and quickly, without any exotic products.

  • 500 g chicken fillet;
  • 2 liters of water;
  • 1 carrot and 1 onion;
  • 500 g of chanterelles;
  • 5 potatoes;
  • 50 g noodles;
  • 10 g each green onion, dill and parsley;
  • Vegetable oil;
  • Salt and black pepper to taste.
  1. The meat is cut into large pieces and placed in a saucepan, where water is poured.
  2. Put on fire and cook until tender, while the foam is regularly removed from the surface.

While the meat is being cooked, we are preparing other ingredients.

  1. Vegetables are peeled, cut: mushrooms in thin slices, onions and carrots in cubes, potatoes in cubes, greens are chopped with a knife.
  2. Onions are fried in oil, then carrots are added, fried until golden brown.
  3. The meat is cut into cubes and added to the broth together with the potatoes.
  4. Boil for 20 minutes, and meanwhile the mushrooms are fried until golden brown and then added to potatoes and meat.
  5. The soup is boiled for 15 minutes, then the noodles are introduced and fried, mixed.
  6. Salt, pepper, add all the chopped greens and turn off the fire.
  7. The soup is given time to infuse, about 10 minutes, after which it can be poured into portioned plates.

Recipe for making fresh chanterelle soup with noodles

How to make chanterelle soup so that even gourmets are amazed at its taste? Any novice housewife can cope with this, the main thing is to prepare all the necessary products and follow the recommendations of experienced chefs.

  • 500 g fresh chanterelles;
  • 6 pcs. medium potatoes;
  • 1 pc. carrots and onions;
  • 3 liters of water;
  • 100 g vermicelli (spider web);
  • 3 peas of black and allspice;
  • 2 pcs. bay leaf;
  • A bunch of any greenery;
  • Salt to taste.

Following the recipe for making fresh chanterelle soup, you don't have to be afraid that something will go wrong.

  1. After cleaning, cut the mushrooms into cubes, put in boiling water with bay leaves and cook for 30 minutes.
  2. Cut the potatoes into cubes, add to the broth with mushrooms and cook for 10 minutes.
  3. Then add diced onions and carrots, continue to cook for 10 minutes.
  4. Pour in noodles, boil for 5 minutes. and turn off the fire.
  5. Take out the bay leaf, add black and allspice peas.
  6. Leave for 10 minutes so that the soup is infused, and when serving, add chopped herbs to each portion plate.

Pickled chanterelle soup with egg

It turns out that you can cook soup not only from dried, frozen or fresh mushrooms. We offer a step-by-step recipe with a photo of making chanterelle mushroom soup. Your household will be surprised how tasty and aromatic such a dish can turn out.

  • 300 g of pickled chanterelles;
  • 2 tbsp. l. rice;
  • 1 PC. onions;
  • 2 liters of water;
  • 1 clove of garlic;
  • 2 pcs. carrots;
  • 1 egg;
  • Sunflower oil;
  • Salt to taste;
  • 1 bunch of green onions.

  1. Boil water in a saucepan, add well washed rice, cook until tender, stirring constantly, not letting it stick to the bottom.
  2. Fry a diced onion in oil, then carrots and garlic.
  3. Add chopped mushrooms, fry for 10 minutes. and enter in fig.
  4. Bring to a boil and add the egg beaten with salt in a thin stream, stirring constantly.
  5. Bring the soup to a boil, turn off the heat and add the chopped green onions.
  6. Let stand for a while, then pour into portioned pots with a lid and serve.

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