Chanterelle soup: recipes with chicken, cream, beef, Finnish

Housewives often face the question of what to cook for lunch. Fresh chanterelle soup is a great option. There will be an excellent healthy dish on the table, which can be found in expensive restaurants. These mushrooms are classified as gourmet products due to their composition and rich taste. It’s worth exploring cooking methods and choosing the right recipe to feed your family.

Do they make chanterelle soup?

More often, recipes for fried, pickled fresh chanterelles are found in cookbooks. But it is with these mushrooms that the soup is filled with an indescribable aroma.There are many recipes in which the product is revealed from a new side each time.

Chanterelles will add flavor to meat first courses and diversify the usual menu. For vegetarians, this soup will help saturate the body with healthy proteins.

How to make chanterelle soup

For soup with chanterelles, mushrooms are used in fresh, dried and frozen form. There are a number of rules for each: preparation, cooking time. It is necessary to study them so as not to make mistakes and serve a great dish on the table.

Chanterelle soups are cooked in meat or vegetable broth. For satiety, they add pasta, rice, pearl barley and potatoes. Dairy products: cheese, cream or milk will add a special taste.

Housewives add spices, garlic, bay leaves and herbs to the composition.

How to cook fresh chanterelle soup

It is better to start preparing for cooking soup with the main ingredient - mushrooms. You should immediately pay attention to the fact that freshly harvested crops after a “quiet hunt” must be used in the first 1.5 days.

Procedure:

1. Take one specimen out of the basket at a time so as not to damage its integrity, immediately removing large debris and leaves.
2. Soak in cold water for a thorough cleaning for 20 minutes.
3. Using a sponge, wash the caps on both sides and immediately rinse them under the tap to remove sand and soil.
4. Cut off rotten areas and the bottom of the stem.

Chanterelles contain bitterness, which repels pests. There will be practically no damaged copies. To prevent it from being felt in the soup, the first water after boiling must be drained.

The cooking time should not exceed 30 minutes, otherwise the mushrooms will become rubbery.

How to make soup with dried chanterelles

When dried, chanterelles do not lose their aroma and color. Before preparing the soup, you will need to inspect the fruits for the presence of needles, leaves and sand.

Next, the mushrooms need to be soaked in water at room temperature for half an hour. Change the liquid composition and cook. The heat treatment time will remain the same as for fresh mushrooms.

How to make mushroom soup from frozen chanterelles

Many people use chanterelles immediately after removing them from the freezer. But often in the home version, mushrooms are prepared in different sizes, which is not very convenient to use. Of course, it is better to defrost this type of product first in order to give it the required shape.

Cooking time will increase if the mushrooms were not boiled before freezing.

Chanterelle mushroom soup recipes

Recipes for soups made from fresh, frozen and dried chanterelles are varied. Mushrooms are added to everyday first courses to add new notes of aroma and taste; they are prepared as an independent dietary product. Puree soups are especially popular; each of them has its own flavor and originality of presentation. Below we have selected the best options not only for your reference. It's worth making a choice to feed your family an original lunch.

A simple recipe for chanterelle soup

This option is convenient due to its simple set of products and ease of manufacture.

Ingredients for mushroom soup:

• water (you can use any broth) – 2.5 l;
• potatoes – 400 g;
• fresh chanterelles – 400 g;
• butter – 1.5 tbsp. l.;
• onions, carrots – 1 pc.;
• flour – 2 tbsp. l.;
• greenery.

1. Cut the prepared mushrooms into small pieces. If you have doubts about the quality of the product, bring to a boil in a pan of water and drain the liquid.
2. Bring to boil along with peeled potatoes in the form of cubes.
3. Sauté chopped onions and carrots in a frying pan with added butter. Finally, pour flour through a sieve, mix and keep on the stove for a little longer.
4. Add the roast to the soup 10 minutes after boiling.
5. Cook until tender over low heat, covered.
6. You can immediately add salt and bay leaf.

When serving, sprinkle fresh chopped herbs onto plates and place sour cream on the table.

Dry chanterelle soup recipe

If you have dried chanterelles in your home kitchen, you can prepare a flavorful soup.

Compound:

• rice - ½ cup;
• dried chanterelles – 100 g;
• onion – 1 pc.;
• carrots – 2 pcs.;
• butter (butter) – 30 g;
• broth (or plain water) – 2 l;
• garlic – 2 cloves;
• spices and herbs.

You can add potatoes if there is a need for satiety and thickness of the dish.

Step by step guide:

1. Sort the chanterelles for debris and blackened fruits. Shake in a colander to remove sand, rinse under the tap.
2. Pour water and leave for half an hour to swell at room temperature.
3. Replace the liquid with broth and place in a saucepan on the fire.
4. After 15 minutes add rice.
5. At this time, prepare frying in oil for the soup from onions, diced, and grated carrots. Add to the rest of the products 5 minutes before readiness along with chopped garlic, bay leaf and salt.

Let it brew under the lid and pour into plates.

Chanterelle soup puree

Recipes for chanterelle soup puree have a number of differences from the simple cooking method. Adults and children like the consistency of the dish.

The first thing you need to pay attention to is the feed that was initially selected. Some soups are completely pureed in a blender and sprinkled with fresh herbs.There is an option when the mushrooms, after boiling, are slightly fried and added to the plate with the finished dish, thereby decorating and focusing on the main ingredient.

Toasted crackers or garlic croutons would be a great addition.

Soup with chanterelles and cheese

Creamy products perfectly highlight the taste of mushrooms. Therefore, cheese is often added to first courses (especially cream soups).

You need to know that you need to add it at the very end and wait for it to melt. It is better to choose soft varieties so that this happens quickly and evenly. This dish is prepared for one meal and served hot.

Soup with chanterelles and chicken

For a light dish that will be more filling, pre-cook bone broth and strain.

Product set:

• chicken breast – 350 g;
• chanterelles – 500 g;
• onion, carrot - 1 pc.;
• water – 1.5 l;
• potatoes – 3 pcs.;
• butter – 50 g;
• salt and spices.

Detailed description of chicken soup with fresh chanterelles:

1. You should start with the breast, which, after washing and drying with a kitchen towel, cut into small cubes. Fry in oil until golden brown. Pour into a saucepan of boiling water.
2. Sauté peeled and washed mushrooms and vegetables separately. Add to soup along with chopped potatoes.
3. Add spices, bay leaf and salt.
4. Cook for a quarter of an hour.

At the end, sprinkle with chopped herbs and let it brew for 5 minutes under the lid.

French soup with chanterelles and herbs

French cuisine is famous for its recipes. This soup will not leave the whole family indifferent.

The following products will be required:

• dried chanterelles – 50 g;
• red onion – 1 pc.;
• potatoes – 2 pcs.;
• boiling water – 1.5 l;
• smoked bacon – 250 g;
• salted butter - 2 tbsp. l.;
• olive oil – 1 tbsp. l.;
• fresh dill, parsley;
• Provencal herbs.

Detailed description of all steps:

1. Pour 500 ml of boiling water over the chanterelles. After 20 minutes, set aside 1/3 of it and dry.
2. Set the rest to cook along with the peeled and cut potatoes.
3. Fry chopped bacon in a dry frying pan.
4. Separately, sauté the onion in olive oil.
5. Add everything to the pan along with chopped herbs and Provençal herbs, and keep on the fire for a while.
6. Puree with an immersion blender until small pieces of bacon remain in the puree.
7. Fry the remaining chanterelles in butter.

Pour into bowls and add a few whole mushrooms to each bowl.

Soup with chanterelles and cream

Soup with creamy fresh chanterelles for lunch will lift the mood of the whole family with its colors.

Ingredients:

• potatoes - 3 tubers;
• mushrooms – 200 g;
• onion – 1 pc.;
• flour – 1 tbsp. l.;
• carrots – 1 pc.;
• cream – 1 tbsp;
• spices and herbs.

Recipe step by step:

1. Peel, rinse and cut the chanterelles, removing the bottom part from the stem.
2. Fill with water and put on fire.
3. After a quarter of an hour, change the liquid and add potatoes, which should be peeled in advance and shaped into cubes.
4. Heat a frying pan with butter and sauté the onions and carrots. At the end, add flour and fry until golden brown. Pour in the cream. They must first be heated to prevent them from curdling.
5. Add spices to the mixture and bring to a boil, lowering the flame.
6. Mix the contents of the pan with the mushroom broth.

After boiling again, you can serve.

Finnish chanterelle soup

Scandinavian soups are famous all over the world. It's worth trying to cook one of them.

Compound:

• any broth - 1 l;
• chanterelles – 400 g;
• sour cream – 150 ml;
• garlic – 2 cloves;
• flour – 2 tbsp. l.;
• butter;
• parsley;
• bulb.

Cooking algorithm:

1. In a heavy-bottomed saucepan, melt the butter and sauté the chopped onion and garlic until translucent.
2. Cut the already fully processed chanterelles into medium-sized pieces and fry.
3. As soon as the liquid boils away, add flour. You will need to stir well to break up all the lumps.
4. Pour in the broth and cook for 15 minutes.
5. A few minutes before it’s ready, add salt, sour cream, pepper and chopped parsley.

Cover and let sit. Pour into plates.

Soup with chanterelles and beef

A hearty first course will come in handy more than ever during the cold season.

Product set:

• fresh chanterelles – 300 g;
• beef ribs – 300 g;
• garlic – 3 cloves;
• carrots and onions – 1 pc.;
• potatoes - 2 tubers.

Detailed description:

1. Rinse the meat ribs, chopped into medium pieces, and boil over low heat for an hour. Collect the resulting foam on the surface.
2. Remove peels from vegetables and rinse. Shape the potatoes into cubes, the carrots into rings, the onions into half rings, and pass the garlic through a press.
3. Take out the finished ribs, remove the meat from the bones and put them back into the broth along with the prepared products. Cook until all vegetables are cooked.
4. At this time, sort out the chanterelles, remove all debris and rinse thoroughly. Cut large ones.
5. Pour the mushrooms into the soup and leave on the stove for another quarter of an hour.
6. A couple of minutes before the end add salt.

Pour the infused dish into serving bowls. Can be served with sour cream.

Soup with chanterelles and honey mushrooms

If you have pickled mushrooms in the refrigerator, you can cook the soup in a slow cooker with honey mushrooms and chanterelles.

Ingredients:

• chicken breast – 400 g;
• mushrooms – 350 g;
• rice – 8 tbsp. l.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• bulb;
• green onions.

Detailed description of the recipe:

1. Wash the chicken fillet, dry it and fry it in sunflower oil until a crust forms.
2. Peel the vegetables. Chop the onion, grate the carrots and sauté with pieces of meat, adding chopped honey mushrooms and chanterelles.
3. Add potatoes in the form of small cubes and washed rice.
4. Immediately add water or broth.
5. Set the “Soup” or “Stew” mode for 1 hour.
6. 10 minutes before readiness, add salt and spices.

After the signal, serve in beautiful plates, sprinkled with chopped herbs.

Soup with chanterelles in chicken broth

Noodle soup is a popular first course.

Product set:

• chicken leg – 1 pc.;
• chanterelles – 300 g;
• carrots, onions - 1 pc.;
• egg – 1 pc.;
• flour – 1.5 tbsp;
• potatoes – 2 pcs.;
• sour cream or cream – 200 g;
• greenery.

Step-by-step instruction:

1. After rinsing, cook the leg, skimming off the foam. Remove, remove the meat from the bone and return to the pan.
2. Break the egg into a bowl, beat a little with a fork and knead into a stiff dough, adding flour. Let rest, roll out thinly and cut noodles. It can be dried in the oven.
3. First sauté the chopped onion in oil until transparent.
4. Add processed chanterelles.
5. After the liquid has evaporated, add grated carrots.
6. First add the potatoes, cut into cubes, into the broth and cook until half cooked.
7. Add stir fry with mushrooms and noodles. Immediately add salt and bay leaf.
8. 5 minutes before readiness, pour in the cream.

Sprinkle the herbs already in the plates.

Salted chanterelle soup

Soup with pearl barley and salted chanterelles will help saturate the body with vitamins and warm you up on a winter evening. By removing meat from the composition, you can cook it during fasting.

Ingredients:

• chicken wings – 300 g;
• salted chanterelles – 150 g;
• butter – 1 tbsp. l.;
• pearl barley – ½ cup;
• onion – 1 pc.;
• celery root – 100 g;
• carrot;
• Bay leaf.

Cooking instructions:

1. Boil the wings for 10 minutes and drain the liquid completely.
2. Rinse the meat and add new water.
3. Add coarsely chopped onion, carrots and celery pieces to the pan. There is no need to add everything at once; you need to leave half for frying. Put on fire.
4. While the broth is preparing, rinse the pearl barley and boil in the microwave until half cooked with a small amount of water. Add to soup.
5. Sauté the remaining diced vegetables in a frying pan. At the end add a little broth. Add the chopped chanterelles and simmer for another 7 minutes.
6. Remove the roots from the soup and stir-fry with the porridge.
7. After boiling, add bay leaf and salt.

Cook until done.

Recipe for chanterelle mushroom soup with vermicelli

This soup is a great light snack before lunch.

Compound:

• chicken breast – 450 g;
• small vermicelli – 200 g;
• chanterelles – 200 g;
• spices.

Description of all steps:

1. Boil chanterelles and breasts in different pans until half cooked.
2. Remove ingredients, cool and cut.
3. Fry in a frying pan with oil until a small crust appears on the chicken.
4. Boil the vermicelli and mix it with the fried mushrooms.
5. Pour in broth. You can take meat or chanterelle and adjust the thickness yourself.
6. Add salt and bring to a boil.

Sprinkle generously with fresh herbs and serve.

Dietary chanterelle soup

It’s not true that people eat tasteless food while on a diet. The soup in this recipe is an example of this.

Ingredients:

• chanterelles – 300 g;
• potatoes - 3 tubers;
• carrots – 1 pc.;
• processed cheese – 1 pc.;
• green onion feather.

Step by step soup recipe:

1. Cook the mushrooms for 10 minutes, then change the composition and add potato cubes.
2. Add grated carrots without frying.
3. At the final stage, add chopped green onions and chopped cheese.
4. Keep on the stove until the cheese dissolves.

In this case, it is up to the hostess to decide whether to add salt or not.

Recipe for chanterelle mushroom soup with potatoes

During the mushroom picking season, young potatoes also ripen. Together the ingredients create a great tandem.

Product set:

• fresh chanterelles – 100 g;
• potatoes – 200 g;
• sour cream – 2 tbsp. l.;
• garlic – 2 cloves;
• butter – 2 tbsp. l.;
• bulb;
• Bay leaf;
• spices and herbs.

Detailed recipe:

1. Fry the chopped onion in butter.
2. After the golden color appears, add chopped, peeled chanterelles.
3. At the end, add chopped garlic and keep on fire until a bright aroma appears.
4. Wash the potatoes, peel and cut into cubes. Cook until half cooked with enough water, add bay leaf and salt after boiling.
5. Add fried mushrooms to the soup.
6. First dilute the sour cream with broth, and then pour it into the pan.

Fresh herbs add flavor to the plate.

Milk soup with chanterelles

For some, this soup may be a revelation, but its recipe is familiar to the older generation.

Compound:

• chanterelles – 400 g;
• milk – 1 l;
• carrots – 100 g;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• butter – 20 g;
• dill greens.

Detailed description of all preparation steps:

1. Chop the washed and peeled chanterelles and cook for several minutes after boiling.
2. Change the water and put it back on the stove. After 5 minutes, add the potato cubes.
3. Fry the chopped vegetables a little in a frying pan and add to the soup.
4. When all the products are almost ready, pour in the separately heated milk.
5. Pour in chopped herbs and after boiling, let cook a little and turn off.

You can start lunch.

Soup with chanterelles and meatballs

The recipe for soup with chanterelle meatballs with photos is described step by step, so that the young housewife can easily feed her husband deliciously.

Compound:

• minced meat (any) – 300 g;
• fresh chanterelles – 300 g;
• egg – 1 pc.;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• processed cheese – 150 g;
• small onion - 1 pc.;
• vegetable oil – 20 ml;
• pepper and bay leaf.

Detailed description:

1. Wash and clean the chanterelles. Cut into small pieces and cook.
2. 10 minutes after boiling, change the liquid.
3. Finely chop the onion and mix with the egg and minced meat. Roll the meatballs with wet hands and immediately lower them into the broth.
4. After 15 minutes, add the potatoes in the form of sticks.
5. Sauté grated carrots in a frying pan with oil. Add to the rest of the ingredients in the pan.
6. At the very end, add salt, bay leaf and grated cheese.
7. Stir so that the dish does not burn.

You can add a small piece of butter to the plates.

Recipe for chanterelle soup in a slow cooker

You will love this hearty soup with bright colors the first time you try it.

Ingredients:

• water – 1.5 l;
• dried chanterelles (several types of mushrooms can be used) – 300 g;
• millet cereal – 50 g;
• carrots – 1 pc.;
• sour cream – 3 tbsp. l.;
• potatoes – 4 pcs.;
• green onions – 1 bunch;
• refined oil – 1 tbsp. l.;
• fresh dill.

Step by step guide:

1. Cut the prepared fresh mushrooms and place them in a bowl. Set the “Multi-cook” mode for 10 minutes (temperature 120 degrees).
2. After the signal, drain the dirty broth.
3. Rinse the dishes and wipe dry. Pour in vegetable oil and saute the carrot cubes in the “Frying” mode until browned.
4. Add water and washed millet and potatoes, cut into cubes, mushrooms.
5. Close the lid and change the mode to “Soup”. The time will be set to 1 hour by default.
6. After the beep, add salt and chopped green onions.

After steeping a little, the soup will be ready. Serve with sour cream.

Calorie content of chanterelle mushroom soup

Chanterelles are low-calorie foods. When fresh, the energy value will be only 19 kcal, and when cooked it will increase to 24 kcal.

All soup recipes describe different ingredients, which also affect the performance. For dietary dishes, it is necessary to avoid frying and fatty ingredients.

Conclusion

Fresh chanterelle soup is prepared in many countries. After studying all the recipes, housewives will understand the cooking process itself. In the future, they can modify the composition to get a new version, which, perhaps, will be included in the cookbook of chefs. Don't be afraid to cook unfamiliar dishes by expanding your home menu.

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