Frozen chanterelle soup: recipes with photos

Frozen chanterelle soup is a unique dish due to its characteristic aroma and taste. Forest products contain a lot of protein, amino acids and microelements, and are rich in vitamins and antioxidants. The chanterelles themselves are distinguished by the fact that they do not lose their unique properties when frozen and cooked; they are low in calories, for which they are valued by those who want to lose weight.

How to cook frozen chanterelle soup

For everything to be successful, it is important to properly prepare frozen mushrooms. They are pre-boiled, and need to be defrosted only naturally, without hot water or a microwave.

Some tips:

1. Do not overuse spices.
2. Potatoes and flour add thickness to the soup. It is better to dilute the latter with broth or cream.
3. Lemon juice will help preserve the color of the finished mushrooms.
4. If the chanterelles taste bitter after defrosting, they are washed for a long time in running water or left to settle in milk.

Frozen chanterelle soup recipes

If you are confident in the quality of the raw materials, you can safely begin preparing dishes that will suit not only the everyday table, but can also decorate a festive dinner.

Mushrooms go well with meat, dairy and seafood, so the former can be cooked with:

• chicken;
• cream;
• cheese;
• shrimp.

A simple recipe for mushroom soup from frozen chanterelles

The simplest recipe is defrosted chanterelles with the addition of vegetables. It cooks very quickly, it turns out not only rich and tasty, but also dietary.

Ingredients for creamy mushroom soup:

• frozen chanterelles – 300 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 2 pcs.;
• butter – 20 g;
• peppercorns – 3 pcs.;
• dill – 1 bunch;
• bay leaf – 1 pc.

How to cook:

1. Chop the mushrooms.
2. Fry onions and carrots.
3. Sauté with mushroom mixture for 10 minutes.
4. Boil potatoes for 5 minutes.
5. Add frying, spices, after 10 minutes turn off the heat and season with dill.

Soup with frozen chanterelles and cheese

If you want to make the first dish more satisfying, add noodles, pearl barley or rice to it. But the most delicate taste will be provided by processed or hard cheese.

Ingredients:

• chanterelles – 300 g;
• onion – 1 pc.
• potatoes – 3 pcs.;
• processed cheese – 2 tbsp. l.;
• black pepper – 0.25 tsp;
• butter – 30 g;
• greens - 1 bunch.

Preparation:

1. Boil thawed mushrooms for 15 minutes.
2. Place potatoes for 10 minutes.
3. Stew onions and carrots.
4. Season with cheese and spices and boil.
5. Leave for about half an hour.

When serving, you can decorate the plate with a slice of lemon and any herbs - such a presentation will pleasantly surprise your household.

Mushroom puree soup from frozen chanterelles

Hot puree of mushrooms, both fresh and frozen, has long been considered a special delicacy. French chefs were the first to prepare such a delicacy. Thanks to them, the puree was tasted in many rich houses in Russia, where foreign chefs worked.

You will need the following products:

• chanterelles – 300 g;
• shallots – 40 g;
• cream – 70 g;
• garlic – 3 cloves;
• olive oil – 50 g;
• thyme – 0.25 tsp;
• parsley – 0.5 bunch;
• black pepper – 0.25 tsp.

To properly make aromatic puree for the first course, you need to follow these steps:

1. Fry the mushrooms, add cream, onion, simmer for 5 minutes.
2. Grind the stew mixture in a blender, diluting it with a little water to the consistency of low-fat sour cream.
3. Add crushed garlic and cook for 5 minutes.
4. Season with herbs and spices.

Mushroom soup from frozen chanterelles with cream

Mushroom soups are usually prepared with cream or seasoned with sour cream, then they acquire a delicate taste. Dry cream should contain only cow's milk. If liquid cream is used, it is better if it is pasteurized; when heated, such a product retains its beneficial properties.

To prepare you will need:

• chanterelles – 200 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• cream – 1 tbsp;
• flour – 1 tbsp. l.;
• greens – 0.5 bunch;
• black pepper – 0.25 tsp.

Preparation:

1. Boil mushroom raw materials for 10 minutes.
2. Add potatoes until done.
3. Fry onions and carrots.
4. Season with flour.
5. Add roast, spices, cream.
6. Boil, sprinkle with herbs.

Frozen chanterelle mushroom and chicken soup

Chicken adds a slight piquancy to the soup - it turns out more satisfying and rich. You can use both fillet and bone-in pulp. It is recommended to take legs or thighs, but they should be boiled first.

To get a delicious masterpiece of mushrooms and chicken, you need to take:

• chanterelles – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• butter – 50 g;
• fillet – 350 g;
• black pepper - to taste;
• greens – 0.5 bunch.

To prepare you need:

1. Fry the mushrooms.
2. Sauté onions and carrots.
3. Brown the chicken in a frying pan and boil for 10 minutes.
4. Add potatoes, frying, spices and cook over medium heat for 15 minutes.

Mushroom soup with frozen chanterelles and shrimp

To surprise your guests with a masterpiece of frozen mushrooms, you can prepare a more original delicacy – chanterelles with shrimp.

Ingredients:

• mushrooms – 200 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• shrimp – 200 g;
• potatoes – 3 pcs.;
• processed cheese – 2 pcs.;
• olive oil – 30 g;
• cream – 80 ml;
• black pepper – 0.25 tsp;
• greens – 0.5 bunch.

Cooking process:

1. Throw carrots into boiling water, and then potatoes.
2. At the same time, fry the onion until golden brown, add the mushrooms and simmer until tender.
3. 10 minutes after cooking the vegetables, add the mushroom fry and cook for another 10 minutes.
4. Season with cheese and spices, boil for 5 minutes.
5. Separately, cook and peel the shrimp, grind in a blender with cream and pour into the pan.
6. Sprinkle with herbs and leave.

Recipe for soup with frozen chanterelles in a slow cooker

The slow cooker can prepare soup in just 40 minutes. The first for a delicious lunch can be prepared very quickly and without much effort.

You will need:

• chanterelles – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• garlic – 2 cloves;
• butter – 20 g;
• black pepper - to taste.

To cook chanterelles in a slow cooker, you need:

1. Chop vegetables and mushrooms.
2. Place the mushrooms in a bowl, add water, and set the “Stew” mode for 10 minutes.
3. Add vegetables and spices and cook for another half hour.
4. Season the finished dish with oil and crushed garlic, let it sit.

Calorie content of mushroom soup with chanterelles

Chanterelles contain few calories, so they are good for diet menus, and they are superior to some vegetables in terms of vitamin C. Nutritionists define the calorie content of frozen chanterelle dishes as average, per 100 g - from 20 to 30 kcal. Nutritional value depends on ingredients. For example, vegetable soup with mushrooms contains:

• fat – 7.7 g;
• proteins – 5.3 g;
• carbohydrates – 7.4 g.

Conclusion

If you take frozen chanterelle soup, you need to be sure of the quality of the mushrooms - they retain their beneficial properties for only 3-4 months, then the taste changes. It is important to follow the recipes; you can only vary the spices and additional ingredients.If you follow the advice of experienced chefs, all dishes will definitely delight you with an unforgettable taste.

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