Cream chanterelle soup: recipes with photos

Chanterelles are tasty and noble mushrooms. Collecting them is not at all difficult, since they are rarely eaten by worms and have a unique appearance that cannot be confused with inedible mushrooms. You can prepare a wide variety of dishes from them; soups are also successful. Chanterelle soup puree comes out with a rich and bright mushroom taste, for which there are many recipes.

Secrets of making puree soup with chanterelles

Mushrooms can rightfully be considered a delicacy, but only if they are cooked correctly. Chanterelles are no exception. To make a tasty and quite healthy puree soup from chanterelles, you should know some secrets of preparing these mushrooms:

1. You can prepare puree soup from fresh, just picked mushrooms, or from dried or frozen ones. When using dried mushrooms, they must be soaked in water 3-4 hours before cooking.And frozen ones need to be thawed under natural conditions.
2. When using fresh mushrooms, it is important to rinse them thoroughly, scraping off anything inedible from the cap and stem. The lamellar layer is also thoroughly washed.
3. After washing and cleaning, it is recommended to boil fresh mushrooms for at least 15 minutes in slightly salted water, then rinse them again with cold water, draining them in a colander.

Chanterelle soup cream recipes

Bright sunny puree soup with chanterelles is an incredibly tasty first course. The recipe for cream soup can be quite simple and consist of just a few ingredients, or it can be quite complex, combining a variety of products, which together give a bright range of taste.

Classic cream chanterelle soup with cream

The recipe for a classic cream soup with chanterelle cream is a fairly simple lunch dish that has a pleasant creamy aftertaste and a delicate mushroom aroma. Everyone in the household will like this dish, and preparing it won’t be difficult at all.

Ingredients:

• fresh chanterelles – 0.4 kg;
• water – 1 l;
• cream 20% – 150 ml;
• medium onion – 1 pc.;
• garlic cloves - 2 pcs.;
• wheat flour – 3 tbsp. l. without slide;
• butter – 50-60 g;
• fresh greens - a bunch;
• salt and spices - to taste.

Cooking method:

1. The mushrooms are washed under running water, then dried and cut in half or into four parts.
2. Boil in lightly salted water until they sink to the bottom. This takes on average 15 minutes.
3. Then pour them into a colander, rinse and allow all the liquid to drain.
4. Onions and garlic are peeled and chopped.
5. Melt the butter in a saucepan where you plan to cook the soup. Place garlic and onion in oil and sauté over medium heat until soft.
6. Add boiled chanterelles and simmer for 5 minutes.
7. Add flour, stirring well to avoid the formation of lumps.
8. Add water, salt and pepper to taste. Bring to a boil, boil for another 5 minutes.
9. Remove from heat and use a blender to blend all ingredients until smooth.
10. Place on the stove, pour in the cream, bring to a boil again and boil for 3-5 minutes.
11. At the time of serving, puree soup is poured into a plate and supplemented with chopped herbs.

Chanterelle soup with potatoes

The version of this mashed potato soup with chanterelles is thick and harmonious in taste. It turns out just as flavorful and at the same time more satisfying.

Ingredients:

• medium potatoes - 4 pcs.;
• mushrooms (chanterelles) – 0.5 kg;
• water – 1.5 l;
• butter – 50 g;
• onion head;
• processed cheese – 200 g;
• hard cheese – 50 g;
• salt - to taste;
• spices (allspice, thyme) - to taste.

Cooking method:

1. Potato tubers are peeled, washed and cut into medium bars.
2. Peel and cut onions.
3. They sort and wash the mushrooms. Cut them into four parts.
4. Place butter on the bottom of a saucepan or cauldron, melt it and fry the onions and mushrooms in it.
5. After the onion has become transparent and the mushrooms are soft enough, add potatoes to them. Fry for another 5 minutes, stirring constantly.
6. Pour in water and wait for it to boil (the thickness of the future cream soup will depend on the amount of water). After boiling, reduce the heat and leave to cook until the potatoes are ready.
7. Separately, pour a glass of water into a small saucepan, add processed and regular cheese. While stirring, bring the cheese mass until completely melted.
8. Grind the soup to a puree-like consistency, pour in the cheese sauce and cook for another 2-3 minutes. Salt and add spices to taste.

Pumpkin soup with chanterelles

The unusual flavor combination of mushrooms and sweet pumpkin can be felt by preparing a bright orange puree soup from pumpkin with chanterelles.

Ingredients:

• raw chanterelles – 0.5 kg;
• pumpkin pulp – 200 g;
• butter – 30 g;
• vegetable oil – 30 ml;
• garlic clove;
• medium fat cream (15-20%) – 150 ml;
• salt - to taste;
• ground black pepper - to taste.

Cooking method:

1. Mushrooms should be washed, dried well with a paper towel and cut into slices.
2. Cut the pumpkin pulp into medium pieces.
3. Peel and chop the garlic clove.
4. Place butter and vegetable oil in a saucepan or cauldron. Heat it up and add the garlic there, lightly fry it over medium heat.
5. Add the mushrooms and pumpkin pulp to the garlic and fry for another 5-7 minutes.
6. Then you need to pour in water, wait for it to boil and simmer over low heat for about a quarter of an hour until the pumpkin is ready.
7. Using an immersion blender, puree the contents of the pan until smooth.
8. Pour in the cream, pepper and salt, mix thoroughly.

Chanterelle soup with cream and herbs

Creamy mushroom soup itself has a delicate and very pleasant taste, but it can be slightly diluted with bright notes of fresh herbs.

Ingredients:

• medium potatoes - 3 pcs.;
• onion – 1 pc.;
• raw chanterelles – 350 g;
• vegetable oil – 2 tbsp. l.;
• water – 1 l;
• heavy cream (30%) – 150 ml;
• fresh greens (parsley, green onions, dill) - a bunch;
• spices and salt - to taste.

Cooking method:

1. Wash the chanterelles, cut off the lower part of the leg, dry them and cut them thinly.
2. Finely chop the peeled onion.
3. Pour vegetable oil into the frying pan, add chopped mushrooms and onions. Fry everything over medium heat for at least 10 minutes.
4. Place a pan of water on the stove. Place the fried ingredients into boiling water.
5. Peel and cut the potatoes and add them to the future soup. Continue cooking until the vegetable is ready. Then lay out chopped fresh herbs.
6. Puree all the ingredients, add cream, mix thoroughly and cook for a few more minutes.
7. Salt and add pepper, mix, let it brew and pour into portioned plates and decorate.

Mushroom soup with chanterelle puree, cream and chicken

Not only the mushroom soup made from chanterelles according to the classic recipe is incredibly tasty, but also when cooked with the addition of chicken fillet.

Ingredients:

• 500 g chanterelles;
• 350 g chicken fillet;
• onion head;
• medium carrot;
• three small potatoes;
• 1.5 liters of water;
• 40-50 g butter;
• 100 ml medium fat cream;
• salt and pepper - to taste.

Cooking method:

1. Take two medium frying pans and put an equal amount of butter in each. Then chopped onions and carrots are placed in one of them. Fry carrots until soft.
2. Place the washed chopped chanterelles into a second frying pan and fry them for 5-7 minutes.
3. Pour water into the pan and place it on the stove. Pour chicken fillet cut into medium pieces into boiling water and cook for 10 minutes.
4. Then put potatoes cut into bars, fried vegetables, and mushrooms into the pan.
5. Salt and pepper to taste, stir, cook until the potatoes are ready.
6. Then remove the soup from the stove, puree all the ingredients using an immersion blender, pour in the cream and put it back on the stove. After boiling, reduce the heat and simmer for another 3-5 minutes.

Recipe for creamy soup with chanterelles in vegetable broth

Puree soup with chanterelles in vegetable broth without adding cream is an excellent dish for Lent. It's very easy to prepare and the result is a great hearty lunch.

Ingredients:

• chanterelles – 100 g;
• zucchini – 0.5 kg;
• vegetable broth – 1 l;
• tarragon - two sprigs;
• vegetable oil – 50 ml;
• salt, pepper - to taste;
• fresh herbs - a bunch.

Cooking method:

1. Peel and seed the zucchini, cut into slices and lightly fry in vegetable oil until half cooked.
2. Pour the broth into the pan, lightly salt and bring to a boil.
3. Wash the chanterelles, cut into four pieces and scald with boiling water.
4. Add zucchini, scalded mushrooms to the boiling broth, add more salt if necessary, pepper. You can also add lean mayonnaise or sour cream if you wish.
5. Puree everything and mix thoroughly.
6. Before serving, pour into portioned plates and add chopped tarragon and fresh herbs.

Cream soup with chanterelles and cream in chicken broth

You can add a meaty taste to creamed mushroom soup by cooking it in chicken broth, but you don’t have to add meat to its composition, which will make it lighter.

Ingredients:

• two large potatoes;
• ½ liter chicken broth;
• 50-60 g butter;
• leek stalk;
• 2-3 cloves of garlic;
• 0.2 kg of raw chanterelles;
• 100 ml cream (20%);
• 1/3 tsp. dry thyme;
• salt, ground black pepper - to taste.

Cooking method:

1. Peel the mushrooms, rinse and cut into four parts. Also peel the garlic, wash the leeks and chop finely.
2. Place the butter in a saucepan, preferably with a thick bottom, melt and fry the onions, garlic and mushrooms until all the liquid has evaporated. Add spices.
3. Peel, wash and cut the potatoes into medium pieces. Add it to the pan with the fried ingredients, pour broth over everything. Wait until it boils, reduce the heat to medium and cook until the potatoes are done.
4. Remove the pan from the stove, then use a blender to puree the finished soup, pour in the cream, return to the stove and simmer for another 5 minutes.
5. The finished puree soup should be served with fresh herbs and breadcrumbs.

Cream soup with chanterelles, cream and white wine

One of the most unique is mushroom cream soup with cream and dry white wine. Its highlight is the presence of wine in the recipe. In this case, the alcohol completely evaporates during cooking, and the exquisite aftertaste and aroma remain.

Ingredients:

• mushroom, vegetable or meat broth - 1 l;
• butter or vegetable oil – 50 g;
• onion – 1 pc.;
• fresh chanterelles – 0.5 kg;
• dry white wine – 100 ml;
• high fat cream – 100 ml;
• fresh thyme - sprig;
• salt, ground black pepper - to taste.

Cooking method:

1. Place the oil in a thick-bottomed pan, heat it and add chopped onion in half rings to fry until translucent.
2. Add washed and chopped chanterelles to the onions, fry them over medium heat until all the liquid has evaporated.
3. Pour white wine into the mushrooms and onions. Stirring, continue to evaporate the liquid.
4. Pour the broth into the pan and let the soup boil. Cook over low heat for about 15-20 minutes, then add thyme.
5. Separately, lightly heat the cream and then pour it into the pan. Salt, pepper and mix everything. Remove from heat and grind to puree.

Recipe for mushroom cream soup from chanterelles in a slow cooker

In addition to the standard cooking option, you can prepare incredibly tasty mushroom soup in a slow cooker. A detailed recipe for cooking in a slow cooker and a photo of chanterelle soup puree can be seen below.

Ingredients:

• onion – 1 pc.;
• medium carrots – 1 pc.;
• raw chanterelles – 0.4 kg;
• butter – 50 g;
• medium potatoes - 3 pcs.;
• water – 2 l;
• processed cheese or cream – 200 g;
• fresh herbs - a bunch;
• salt and pepper - to taste.

Cooking method:

1. Turn on the “Frying” program in the multicooker and melt the butter at the bottom of the bowl. Place chopped onions and carrots in hot oil. Sauté until the onion is transparent.
2. Add prepared chanterelles and potatoes cut into medium pieces to the vegetables.
3. Pour in water and switch the mode to “Soup” or “Stew”, set the time to 20 minutes.
4. After the readiness signal, open the lid, puree the contents and pour in the cream. Also add chopped herbs and spices to taste.
5. Close the lid and let the puree soup brew in the “Warming” mode.

Calorie content of cream soup with chanterelles

Chanterelle mushrooms themselves are a low-calorie product. The calorie content of puree soups depends not only on the mushrooms themselves, but also on other ingredients. The classic creamy soup recipe has a total of 88 kcal.

Conclusion

Chanterelle soup, depending on its recipe, can be either a light first course for lunch or an excellent hearty dinner.At the same time, preparing any of the described creamy soups takes no more than 30 minutes, which is an undeniable advantage of this dish.

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