Chanterelles are one of the most delicious varieties of forest mushrooms. Usually they are fried with potatoes or stewed with vegetables in a slow cooker. But you can also cook mushroom soup with chanterelles. Its rich taste and pleasant aroma will not leave anyone indifferent.

How much to cook chanterelles for soup

To make a healthy chanterelle mushroom soup, you first need to properly prepare the fruit bodies themselves.

Reference! Some chefs prefer to boil the mushrooms directly in the soup. But it is better to cook the chanterelles separately to remove all toxins from their pulp.

This approach to cooking chanterelles is considered correct:

Peeled fruit bodies are cut into pieces of arbitrary size, poured with cold water and boiled for 15 minutes after boiling.

Then the mushrooms are thrown into a colander to remove excess moisture.

Soup broth can be made from a regular cube or using a vegetable broth.

Chanterelles prepared in this way will give the soup a mild mushroom flavor.

How to make soup

There are several ways to cook chanterelle mushroom soup, and most of the recipes involve the use of not only fresh, but also dried fruit bodies.

Mushroom soup with chanterelles

In terms of preparation and ingredients, the classic chanterelle soup is practically no different from the usual first course. But the addition of forest mushrooms makes it especially tasty and aromatic.

Note! In this recipe, the chanterelles are fried immediately, without pre-cooking. But if you wish, you can also use boiled mushrooms.

Products:

• 3 liters of water;
• 500 grams of fresh chanterelles;
• 4 potatoes;
• 150 ml cream (20%);
• 1 onion and 1 carrot;
• 40 grams of butter;
• 1 clove of garlic;
• salt and pepper to taste;
• vegetable oil for frying;
• fresh dill.

Cooking step by step:

Potatoes are cut into slices, onions are diced, carrots are rubbed on a coarse grater. The dill is finely chopped, the garlic is passed through a press.

Large chanterelles are cut into several parts, small ones are left intact.

Salt the water for the soup, bring to a boil and lay out the potato slices.

In a frying pan, heat the vegetable oil and half of the butter, fry the onion until soft, then add the carrots and stew for 2 minutes. The finished vegetables are transferred to a saucepan.

Chanterelles are fried in the same pan until the liquid evaporates. Then add the remaining butter and cook for 3 minutes. Then add to the soup.

The dish should be cooked over low heat until the potatoes are tender. At the end, pour the cream, bring the liquid to a boil, season with garlic and serve.

Frozen chanterelle soup

If you managed to freeze forest mushrooms in the fall, you can please your homemade with delicious chanterelle soup at any time.

Reference! The cooking time remains almost the same as in the classic recipe. The only difference is that the frozen fruit bodies will have to be defrosted beforehand.

Ingredients:

• 2 liters of water;
• 200 g of chanterelles;
• 400 grams of potatoes;
• 1 onion;
• 1 carrot;
• Bay leaf;
• salt to taste;
• vegetable oil for frying.

Step by step cooking process:

Thawed mushrooms are cut and fried in vegetable oil. Then add chopped onion and grated carrots. If necessary, add oil and fry until the ingredients are cooked.

Slices of potatoes are spread in a saucepan with boiling water, mushrooms and vegetables are added and salted.

After boiling, pepper, season with bay leaves and boil until potatoes are cooked.

Serve hot with chopped herbs.

With cheese

Chanterelle mushroom soup can be supplemented with melted cheese. This ingredient gives the dish a particularly sophisticated, creamy flavor.

Products:

• 3 potatoes;
• 300 g of chanterelles;
• 1 carrot;
• 1 bunch of green onions;
• 1 processed cheese;
• salt and pepper.

You can make soup like this:

Fresh mushrooms are boiled for 15 minutes, then thrown into a colander, filled with water again and brought to a boil again. At this stage, the potato cubes are laid out.