emmabrewda.com

Chanterelle soup is a delicious and aromatic first course. But his positive qualities do not end there either. The creamy consistency of the soup is great for all family members, even children. In addition, the puree soup is an excellent "platform" for any housewife to show her decorating skills. When serving, the dish can be decorated so that everyone will perceive it as an exotic delicacy.

Chanterelle soup recipes are considered a culinary delight in every kitchen in the world. However, this does not mean that such a dish cannot be prepared at home. The proposed options with a step-by-step description will help any housewife to cope with the process.

Fragrant chanterelle soup with cream

Chanterelle soup with cream always turns out delicious, with a delicate creamy consistency and an amazing aroma. Such a dish will warm you on cold winter days, saturate with useful substances, and give you strength.

• 700 g of boiled chanterelles;
• 5 pieces. medium potatoes;
• 1 onion head;
• 500 ml cream;
• 1 bunch of parsley;
• Vegetable oil - for frying;
• Salt to taste.

Puree soup with chanterelles and cream is prepared according to the steps described below.

The onions are peeled, chopped into cubes and fried in oil until golden brown.

Boiled chanterelles are cut into slices and introduced into onions, fried for 15 minutes. over medium heat.

The potatoes are peeled, cut into pieces and introduced into boiling water with bay leaves.

Boil until tender, put it in a blender, add mushrooms and vegetables.

The mass is crushed in a blender, a little broth is poured in and whipped again.

Cream is poured in, added and poured into a saucepan.

When serving, a little chopped parsley is poured into each plate for flavor.

Chanterelle soup with cream cheese

In winter, you always want healthy and hearty meals to saturate the body. Prepare a delicious chanterelle soup with cheese and get a real “feast” for your stomach.

• 500 g of boiled chanterelles;
• 300 g potatoes;
• 100 g bacon;
• 200 g of processed cheese;
• Water;
• 3 cloves of garlic;
• Salt to taste;
• Vegetable oil;
• 1 PC. bay leaf.

The chanterelle soup according to the proposed recipe will appeal to even the most capricious gourmets, if prepared correctly.

1. Heat some oil in a saucepan and add diced bacon, crushed garlic and quartered onion.
2. Fry until golden brown and add the chanterelles cut into pieces.
3. Simmer over low heat for 10 minutes. and add the diced potatoes.
4. Top up with a little water, add salt, bay leaf and simmer until the potatoes are tender.
5. Remove from heat, remove the bay leaf, let the soup cool slightly and use a blender to chop.
6. Dissolve the cheese in 200 ml of hot water, pour into the soup and put the saucepan back on the stove.
7. Boil for 5-7 minutes, pour into deep bowls and serve.

Pumpkin puree soup with chanterelles: how to cook a mushroom dish with pumpkin

Pumpkin puree soup with chanterelles is very tasty and healthy. The ingredients for it are the most affordable and inexpensive.

• 1 liter of water;
• 300 g potatoes;
• 400 g pumpkin;
• 1 head of onion;
• 2 carrots;
• 500 g of boiled chanterelles;
• Vegetable oil - for frying;
• 1 tsp ground black pepper;
• 2 tbsp. l. chopped parsley and dill;
• Salt to taste.

Soup-puree with pumpkin and chanterelles is prepared quite simply, if all stages of the process are followed correctly.

1. To begin with, peel all the vegetables, since they will be cooked at the same time, cut into pieces.
2. Boil the potatoes in boiling water until tender.
3. Carrots, onions and pumpkin are dipped in a saucepan and stewed in oil until tender.
4. Mushrooms are fried separately in a frying pan in oil until golden brown (a few pieces are left intact for decoration).
5. All vegetables, along with mushrooms, are slightly cooled and chopped using an immersion blender to a homogeneous creamy consistency.
6. Pour in the broth in which the potatoes were cooked, mix, pepper and add salt.
7. Put on medium heat and bring to a boil.
8. Poured into portioned plates, add chopped greens, as well as 2-3 fried chanterelles each, serve.

Creamy chanterelle mushroom soup with herbs

Creamy chanterelle soup with herbs has a bright taste and aroma. There is no need to be afraid that the first dish turns out to be quite high-calorie and rich, because it is very appetizing and healthy.

• 500 g of boiled chanterelles;
• 1 liter of water;
• 3 heads of onions;
• 2 carrots;
• 5 potatoes;
• 100 g butter;
• 200 ml of cream;
• 1 egg yolk;
• 2 tbsp. l. flour;
• Salt to taste;
• 2 tbsp. l. chopped parsley.

Chanterelle soup is prepared step by step, the process is described below.

1. Put the boiled chanterelles in a pan with butter, fry until tender.
2. Immerse in water, boil for 5 minutes, peel all vegetables and put in mushrooms.
3. Boil until cooked and put into a deep bowl with a slotted spoon, let cool slightly.
4. Grind with an immersion blender, then pour the resulting mass into the broth.
5. Combine the melted butter with cream, flour, yolk, beat with a whisk and pour into the soup.
6. Add salt, cook for 3 minutes, leave under the lid for 10 minutes to infuse.
7. When serving, add a small amount of chopped greens to each plate.

Hearty chanterelle, potato and cheese puree soup

Mushroom puree soup with chanterelles, potatoes and cheese turns out to be very satisfying and aromatic. It will perfectly satisfy the hunger of all members of your family and give them strength for the whole day.

• 500 g of chanterelles;
• 300 g potatoes;
• 3 onion heads;
• 200 g of processed cheese;
• 400 g cream;
• Salt to taste;
• 50 g croutons;
• 1 tsp. ground black pepper and paprika.

A recipe with a photo of making chanterelle soup puree will help housewives to do everything right.

1. The potatoes are peeled, cut into several pieces and placed in a deep saucepan.
2. Water is poured so that its level covers the vegetable by 2 cm.
3. Salt is added to taste and cooked over medium heat until tender.
4. The onion is cut into cubes, the mushrooms are sliced, and fried in oil together until golden brown.
5. The potatoes are laid out in a blender and chopped until smooth.
6. It is sent back to the pan, and the mushrooms and onions are chopped in a blender.
7. Everything is introduced into mashed potatoes, ground pepper and paprika are added, mixed.
8. Cream is poured in, processed cheese is introduced and brought to a boil.
9. The dish is served in portioned plates with croutons. Such a puree soup can be cooked for 2-3 days; before use, it only needs to be heated in a microwave oven.

Chanterelle soup with carrots and chicken

The recipe for chanterelle mushroom puree soup will appeal to everyone, because it has a delicate texture and a pleasant cream cheese aftertaste.

• 500 g of boiled chanterelles;
• 1 chicken breast;
• Water;
• 3 carrots;
• 1 head of onion;
• 3 pcs. medium potatoes;
• 300 ml cream;
• 100 g cream cheese;
• Salt and black pepper to taste;
• Butter - for frying.

1. Boil the chicken breast in boiling water (1.5 l) until tender.
2. We take out, separate the meat from the bone and cut into pieces.
3. Into the chicken broth, add randomly chopped onions, carrots, potatoes, salt and black pepper to taste, cook until tender.
4. Cut the chanterelles into pieces, fry in oil until golden brown and let cool.
5. We take out the onions, carrots, potatoes and mushrooms, put in a blender, chop and add to the broth.
6. Boil for 10 minutes, pour in cream, add cream cheese and add salt, if necessary.
7. Mix well and let it boil for 3 minutes. over low heat.

Chanterelle soup with vegetable broth

The simplicity of making chanterelle mushroom puree soup in vegetable broth makes it an ideal dish. Even a young housewife with no culinary experience can handle it.

• 1.2 liters of water;
• 200 ml of cream;
• 700 g of boiled chanterelles;
• 100 g butter;
• 3 pcs. potatoes;
• 2 pcs. bulbs and carrots;
• Salt and chopped herbs to taste.

1. Peel the potatoes and carrots, cut them arbitrarily, put them in water, boil until tender.
2. Remove vegetables with a slotted spoon and place in a blender.
3. Chop the chanterelles, put in a hot pan with butter and fry until golden brown.
4. Add chopped onion and continue to fry for 5-7 minutes.
5. Put the mushrooms and onions in a blender, add a little vegetable broth and chop along with the vegetables.
6. Add chopped mushrooms with vegetables to the broth in which potatoes and carrots were cooked.
7. Season with salt to taste, pour in cream, add chopped herbs and whisk well.
8. Bring to a boil and simmer for about 2-3 minutes.