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Recipes for preparing different types of mushrooms are always popular. First courses attract gourmets with their unique mushroom aroma. The latter are in demand due to their structure and the ability to combine different products. Chanterelle soup with cheese is one of the most popular recipes for this type of mushroom.
Secrets of making soup with chanterelles and cheese
According to many chefs, chanterelles are ideal for preparing various mushroom dishes. Their main advantages:
- can be stored on the refrigerator shelf for up to 3 days, awaiting processing;
- are not wormy;
- do not require lengthy processing before cooking
The raw materials are pre-cleaned of debris, poured into cold water, and washed. For boiling, the mushrooms are cut into pieces, and to decorate the dish, a few small specimens are left whole.
Mushrooms and melted cheese are a win-win flavor combination. The creamy component complements the unique mushroom flavor.
Cheese for first courses is taken per serving, most often processed cheese is used: it is well suited for making creamy soup with chanterelles.
Chanterelle cheese soup recipes
There are several options for preparing the first course of cheese. The choice depends on individual preferences, as well as the availability of the necessary ingredients. Mushroom soup is often cooked in broths made from various types of meat.
A simple recipe for soup with chanterelles and melted cheese
In culinary photos, the classic recipe for chanterelle cheese soup looks especially attractive. The bright orange shade of mushrooms is complemented by creamy tones.
The traditional option involves the use of frying, as well as the addition of fused briquettes at the very last stage of cooking. Main ingredients:
- carrots, onions, potatoes - 1 pc.;
- boiled caps and legs – 300 g;
- processed cheese - about 100 - 150 g;
- vegetable oil, spices, herbs - to taste.
Onions and carrots are finely chopped and then fried in hot oil. Boiled mushrooms, fried potatoes, randomly chopped potatoes are poured with hot water and cooked until soft. At the last stage, thin slices of cheese are added. Once the food is ready, cover the pan with a lid and then let it brew. When serving, add greens
Cheese soup with chicken and chanterelles
The recipe for creamy chicken soup with chanterelles and the addition of melted cheese involves cooking in chicken broth.For 300 - 400 g of boiled fruiting bodies, take 1 chicken breast, 2 liters of water, 1 bay leaf.
The broth is boiled in advance, the meat is taken out, cut into small pieces, then boiled chanterelles, frying, and processed cheese are added. Before serving, place the meat in portions on plates. Add finely chopped dill to each serving.
There is another option for making chicken mushroom soup. The meat that was used to cook the broth is passed through a meat grinder. To the resulting minced meat add 1 - 2 quail eggs, some white bread crackers. Mix everything well. Small pieces are separated from the mass, shaped into a ball, and dipped into boiling broth. Boil the meatballs for 5 minutes, then add processed cheese and turn off the stove. Let it brew so that all the ingredients absorb each other’s flavors.
Frozen chanterelle soup with cheese
Soup with fresh mushrooms can only be prepared when the mushroom season is in full swing. During the cold season, when it is especially important to prepare hot first courses, frozen mushrooms are used. They are left at room temperature for 30 - 40 minutes. The resulting water is drained. Then the product is boiled if no preliminary heat treatment has been carried out. Then they start cooking.
The caps and legs are combined with fried onions and carrots and placed in boiling water. After 15 min. While cooking, add chopped processed cheese and continue to keep the mixture on the fire until it softens.Served with greens and croutons.
Recipe for chanterelle mushroom soup with cheese in a slow cooker
Delicious soup with cheese from fresh chanterelles can be prepared using kitchen appliances. A multicooker reduces the effort required and simplifies the cooking process.
For 200 g of fruiting bodies take 1.5 liters of water. The prepared mushrooms are poured with water and left in the multicooker bowl for 1 hour in the “stew” mode. Then open the lid, add 1 potato wedges, grated onions and carrots. Close the lid and leave for 20 minutes. in the “quenching” mode. Then add blocks of processed cheese and boil for another 20 minutes.
Turn off the multicooker and let it brew. To add spice, mix 2 - 3 crushed cloves of garlic with spices and season the dish. When serving, use parsley or dill.
You can learn how to make light chanterelle soup puree from the video recipe:
Calorie content of chanterelle mushroom soup with cheese
The calculation of the calorie content of a dish depends on the amount of butter and the fat content of the selected cheese. A traditional recipe using 300 g of mushrooms, 100 g of processed cheese produced using classical technology is equal to 60 kcal. This dish is not distinguished by high energy value, but it contains a useful vitamin and mineral complex.
Conclusion
Chanterelle soup with cheese is a delicious and complete dish that has nutritional value and a wonderful mushroom taste. According to culinary experts, this recipe can be successfully prepared even by novice housewives.
