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The combination of wild mushrooms and cream can rightfully be called one of the most popular in home cooking and not only. If we talk about fruiting bodies, then chanterelles will perfectly cope with the role of the main ingredient. This type of mushroom is very popular with many not only for its appearance and taste, but also for its beneficial properties. The fact is that regular consumption of chanterelles in food removes radioactive substances from the body. In addition, these fruiting bodies are actively fighting cancer.

Chanterelles with cream are pleasant not only to eat, but also to cook. Even a novice housewife will gladly spend a little time in the kitchen to prepare a delicious lunch or dinner for her family. I must say that these 2 ingredients perfectly complement each other not only in the second courses, but also in soups, as well as sauces and gravies.

Chanterelle soup with cream, potatoes and cheese

To organize a full-fledged lunch, you cannot do without a first course. So, chanterelle soup with cream and cheese will perfectly please all hungry family members. Delicious, hearty, but at the same time very tender dish!

• Meat or vegetable broth - 2.5 liters;
• Fresh chanterelles - 350 g;
• Carrots - 1 pc.;
• Bow - 1 head;
• Potatoes - 4 tubers;
• Cream (20% fat) - 100 ml;
• Processed cheese - 2 briquettes (100 g each);
• Vegetable oil;
• Salt and pepper to taste.

Chanterelle soup with cream and cheese is prepared like this:

Peel the potatoes, cut them into cubes or cubes, put them in a boiling broth.

We make a frying: we immerse fresh mushrooms in water and clean it of dirt and debris. We also remove the hardened parts of the legs, and cut the fruit bodies themselves (if large) into pieces.

We put a dry frying pan on the stove, heat it up well and spread the mushrooms, fry until the liquid evaporates.

Pour in some vegetable oil, add chopped onion and fry until soft.

We send grated carrots to the pan, continue to fry until tender over low heat.

We shift the frying from the pan into the pan, mix.

Three cheese on a grater and, together with the cream, send to a saucepan, salt and pepper.

After 5-7 minutes. turn off the stove, let the soup brew and serve.

Recipe for a delicate creamy chanterelle soup with cream

To make your lunch or dinner more delicious, you can make a creamy chanterelle soup with cream. Its delicate texture will captivate even your most capricious gourmets - children.

• Chanterelles - 450 g (leave a few whole copies for decoration);
• Potatoes - 4 medium pieces;
• Cream - about 300 ml;
• Broth cube - 1 pc.;
• Warm boiled water - 300 ml;
• Fresh greens;
• Odorless vegetable oil;
• Salt pepper.

Chanterelle cream soup with cream is prepared according to a recipe with a step-by-step description.

1. Boil the potatoes after peeling in salted water until tender.
2. Cut the prepared mushrooms into pieces, finely chop the onion.
3. Fry both ingredients in a pan with a small amount of vegetable oil.
4. Drain the water from the boiled potatoes, leaving a little at the bottom, puree with a blender.
5. Add cream and water diluted with a bouillon cube to the pan to the fried mushrooms and onions.
6. Mix and send the mass to the potatoes, then grind to a creamy consistency.
7. Salt and pepper to taste, put the pan on the fire and bring to a boil.
8. Remove from heat, decorate with fresh herbs and whole mushrooms.

Creamy soup with chanterelles, cream and bacon

The recipe for chanterelle cream soup with cream can be varied with other components. In this case, it is proposed to supplement the dish with bacon.

• Mushrooms (pre-boiled) - 350 g;
• Bacon - 150 g;
• Low-fat cream - 300 ml;
• Butter - 30 g;
• Flour - 1 tbsp. l .;
• Croutons for serving;
• Salt.

The recipe for making chanterelles with cream in the form of a cream soup is divided into stages.

1. Cut the mushrooms into thin slices and combine with the cream.
2. Using a sharp knife, cut the bacon into thin strips, place in the pan and fry until golden brown.
3. Remove excess fat from the fried bacon with a kitchen towel or paper towel.
4. Grind the mushrooms together with the cream in a blender to a puree state, and then you can grind it additionally through a sieve so that no lumps are felt, and the mass has acquired a more delicate consistency.
5. Melt butter in a frying pan, add flour and fry, stirring constantly, until golden brown.
6. Pour the mass chopped in a blender into a saucepan, add the fried flour, bring the cream soup to a boil over medium heat, salt and boil for 5-7 minutes, reducing the heat to a minimum.
7. Serve, garnish with croutons and bacon slices.

Recipe for making chanterelle mushroom sauce with cream

Chanterelle mushroom sauce with cream will perfectly complement dishes of potatoes, meat, fish, cereals and pasta. Delicate texture and bright creamy mushroom aroma will enrich the daily diet and decorate the festive table.

• Prepared mushrooms - 300-350 g;
• Sour cream and cream - 100 ml each;
• Water (boiling water) - 0.5 tbsp.;
• Butter - 30 g;
• Bow - 1 head;
• Wheat flour - 1 or 2 tsp;
• Salt and pepper to taste.

Method of making chanterelle sauce with cream:

1. The first step is to finely chop the onion and fry it in butter. Those who do not like onions in their dishes may not use them at all, or replace them with 2-3 cloves of garlic.
2. Then you need to cut the chanterelles as small as possible, so the consistency of the sauce will be uniform. You can also mince the fruiting bodies.
3. Send the chopped product to the onion pan and fry until the liquid evaporates. The more moisture is removed, the brighter and richer the taste of the finished dish will be.
4. Season the mixture with salt and pepper, add flour, the amount of which will depend on the desired thickness. 2 tsp flour will make the sauce thick like sour cream, 1 tsp. - like cream.
5. Stir the onion-mushroom mass with flour, pour boiling water in a thin stream.
6. Then send the cream and sour cream to the pan, stir, bring to a boil and turn off the stove.

Dried chanterelle sauce with cream

Chanterelle mushroom sauce with cream always turns out to be great. Pork, chicken, potatoes, Italian pasta and vegetable cutlets are served with it.

• Dried chanterelles - 70-80 g;
• Purified water - 0.7 l;
• Carrots with onions - 1 pc.;
• Butter - 50 g;
• Garlic - 2-3 cloves;
• Wheat flour - 2 tbsp. l .;
• Cream - 250 ml;
• Salt and pepper.

A detailed recipe for making chanterelle mushroom sauce with cream:

1. Put the dried mushrooms in a deep container, cover with water or milk, leave in the refrigerator overnight, covered with a lid or cling film so that no odors are absorbed.
2. The next morning, boil the fruit bodies until tender.
3. Drain the liquid, dry the mushrooms on a paper towel and chop into cubes.
4. Put the pan on fire, add butter and flour next.
5. Stir well and fry until golden brown.
6. Add mushrooms to the pan and pour in water, simmer for 25 minutes. over low heat, covered with a lid.
7. Separately in a skillet, fry the peeled and diced vegetables - onions and carrots.
8. Transfer the fried vegetables to the mushrooms, add cream, salt and pepper to taste.
9. Bring the mixture to a boil and keep on fire until it becomes the desired consistency.

Appetizing fried chanterelles with potatoes and cream

Fried chanterelles with potatoes and cream will always be welcome "guests" on your table. Any lunch, dinner and even the arrival of guests can be diversified with such an appetizing dish.

• Prepared chanterelles - 500 g;
• Potatoes - 600 g;
• Cream (any fat content) - 300 ml;
• Bay leaf and a few black peppercorns;
• Butter - 45-50 g;
• Salt;
• Fresh herbs (to decorate the finished dish).

Cooking chanterelles with cream and potatoes in the following steps:

1. Peel the potatoes, cut into strips or slices, add cold water and leave for 20-30 minutes.
2. Heat ½ part butter in a frying pan and fry the prepared mushrooms.
3. Fry the potatoes separately in the remaining oil until golden brown.
4. Add mushrooms, stir and fry over low heat for another 10 minutes.
5. Pour in cream, salt to taste, add bay leaf and black pepper.
6. Stir and simmer, covered for 10 minutes, garnish with herbs and serve.

Pickled chanterelles fried with cream in a pan

Pickled chanterelles, fried with cream in a pan, are an excellent substitute for dishes made from fresh fruit bodies. Lovers of mushroom delicacies will love their unusual taste and aroma.

• Pickled chanterelles - 500 g;
• Cream - 200 ml;
• Garlic - 2 cloves;
• Bow - 1 head;
• Salt, vegetable oil.

The recipe with the photo will help to fry the chanterelles with cream correctly and quickly.

1. Peel the onion, cut into thin rings or half rings.
2. Put in a frying pan with vegetable oil and fry until soft.
3. Rinse the pickled chanterelles in water and add to the onion.
4. Continue to fry for a few minutes, then add cream and chopped garlic.
5. Stir and, if necessary, salt to bring the dish to taste.
6. After 5-7 minutes. turn off the dish and serve.

Chanterelles fried with cream in a slow cooker: a recipe with a photo

The recipe for fried chanterelles with cream also applies to the use of the main "helper" of all housewives - a slow cooker. It is very convenient to cook mushroom dishes with it, it turns out very tasty and satisfying!

• Boiled or frozen chanterelles - 500 g;
• Cream - 250 ml;
• Onion - 1 pc.;
• Prunes - to taste;
• Vegetable oil;
• Nutmeg to taste;
• Salt and fresh herbs.

Fried chanterelles with cream are prepared according to the recipe with the photo.

1. Fill the prunes with boiling water and leave for 30-40 minutes.
2. We take it out of the water and dry it on a paper towel so that the liquid goes away.
3. Then finely cut into cubes or thin strips.
4. Pour some vegetable oil into the multicooker bowl, immerse the onion chopped in cubes or half rings.
5. Turn on the "Fry" mode on the panel, setting a 15-minute interval.
6. We immerse the chopped mushrooms and fry in the same mode for 20 minutes.
7. Open the lid, add prunes and pour cream, salt and add nutmeg.
8. We switch to the “Baking” mode and cook the dish for another 20 minutes.
9. When serving, sprinkle with finely chopped herbs.