Chanterelle soups: first course recipes

The first dishes in every Russian family are the main attribute on the dining table. Many people prefer mushroom soups, including cream soup or mashed soup. Chanterelle soups are especially appreciated, which are rich in useful vitamins and minerals, having a beneficial effect on the human body.

Cooking soup from chanterelles will not take you much time, because the ingredients for it are taken the most affordable. You can cook mushroom soup with chicken, cheese, cream or sour cream. You can diversify the soup with vegetables or seafood, cook with meat or make lean.

We offer several recipes for preparing soup from chanterelle mushrooms in different variations. Even if you choose one of the methods, you will never regret it!

How to cook chanterelle soup

How to cook chanterelle soup to make it tasty and nutritious for the whole family? A simple recipe for mushroom soup will help every housewife to get the opportunity to cook a hearty and healthy dish.

• 5 pieces. potato;
• 300 g of chanterelles;
• 2 onions;
• 150 g of vermicelli;
• 3 l of water;
• Vegetable oil;
• Salt to taste;
• 1 PC. bay leaf;
• 2 tbsp. l chopped parsley.

We offer to see how to cook step by step a soup of chanterelles according to the recipe with a photo.

Cream Chanterelle Soup Recipe

Fragrant, hearty and delicious chanterelle soup with cream will conquer anyone who tries it.

• 500 g of chanterelles;
• 1 carrot and onion;
• 5 potatoes;
• 2 l of water;
• 200 g cream;
• Vegetable oil;
• Any greens;
• Salt and ground black pepper to taste.

The recipe for chanterelle cream soup is described in stages. You only need to adhere to the appropriate recipe.

1. Allow to boil water, and meanwhile, peel and wash the potatoes, cut into cubes.
2. Add to water and cook for 15 minutes. over medium heat.
3. Peel onions and carrots, chop: onions into cubes, carrots on a coarse grater.
4. Wash the mushrooms, peel, cut into cubes, put in a pan with oil and fry for 15 minutes.
5. Add onions and carrots, continue to fry for 10 minutes.
6. Salt, pepper, add to potatoes and boil for 15 minutes. over low heat.
7. Pour in the cream, mix, let it boil and add chopped herbs to taste.
8. Turn off the heat, cover the pan and let the soup stand for 10 minutes.
9. When serving, pour a few pieces of crackers into each serving plate.

Mushroom soup of frozen chanterelles with pearl barley: recipe with photo

The inclusion in the family diet of recipes for making soup from frozen chanterelles will satisfy the body's needs for nutritious and beneficial trace elements. In addition, you can enjoy the exquisite taste of the first course.

• 500 g of mushrooms;
• 3 l of water;
• 200 g canned peas;
• 200 g of boiled pearl barley;
• 2 onions;
• 3 potatoes;
• 1 carrot;
• 100 g of parsley root;
• 1 bay leaf;
• 5 cloves of garlic;
• Vegetable oil;
• 5 peas of black and allspice;
• Sour cream and chopped greens - for serving;
• Salt to taste.

A recipe with a photo of making soup of frozen chanterelles will help to correctly perform all the processes.

1. Defrost the mushrooms, leaving them overnight on a refrigerator shelf.
2. Dice and put in a hot pan with vegetable oil, fry for 10 minutes.
3. Peel potatoes, carrots and onions, chop into cubes.
4. Put the potatoes and chopped straws into the boiling water and boil for 15 minutes.
5. Add carrots and onions to the mushrooms and continue frying for another 10 minutes. over medium heat.
6. Add mushrooms with onions and carrots to the potato, barley, boil for 15 minutes. and add all the spices: salt, peppercorns and diced garlic.
7. Boil for 10 minutes, add chopped herbs, canned peas, salt to taste, mix and let it boil for 3 minutes.
8. Turn off the heat and let the soup brew for 10 minutes. under the closed lid.
9. When serving in each deep plate put 1 tbsp. l sour cream.

Frozen Chanterelle Soup with Meat

Frozen mushrooms retain more nutrients than canned or dried. We offer to prepare mushroom soup from frozen chanterelles with the addition of meat, which will make the dish more satisfying.

• 500 g of beef and mushrooms;
• 3 pieces each carrots and onions;
• 600 g of potatoes;
• 4 l of water;
• Vegetable oil;
• Salt and ground black pepper - to taste;
• Bay leaf and greens to taste.

The recipe for mushroom soup from frozen chanterelles with meat is described in stages.

1. Defrost chanterelles by putting them in a bowl and refrigerating them overnight.
2. Wash the meat, pour 4 liters of water and let it boil. Remove the foam from the surface during boiling.
3. After complete cooking, remove the meat from the broth, allow to cool and cut into cubes.
4. Boil the mushrooms after thawing for 10 minutes. in salted water.
5. Put them in the meat broth and boil again for 10 minutes, then add the meat.
6. Peel onions and carrots, wash and cut into cubes.
7. Fry in oil until golden brown, put in soup and add potatoes, peeled and diced.
8. Salt, pepper and add bay leaf, mix and cook until potatoes are cooked.
9. Turn off the stove, leaving the soup under a closed lid for 10 minutes.
10. Take out the bay leaf and add chopped greens.

Dried chanterelle soup with vermicelli: recipe with photo

The recipe for dried chanterelle soup is suitable for those who follow a fasting or diet. Thanks to the dried fruit bodies, the soup has all the useful and nutrients that the body needs so much in the winter.

• 2 handfuls of dried chanterelles;
• 1 carrot and onion;
• 4 potatoes;
• 150 g of vermicelli;
• Vegetable oil;
• Salt and ground black pepper to taste.

Use the recipe for making dried chanterelle soup with a photo to properly distribute the process.

1. Soak the chanterelles overnight in warm water, then wash and cut into cubes.
2. Transfer to a pot of water (2 l of water) and boil for 15 minutes.
3. Grind onions and carrots into cubes, fry in oil until golden brown.
4. Enter in a soup with mushrooms, add chopped potatoes, salt and pepper.
5. Cook until cooked for 20-25 minutes, add vermicelli, mix and cook for 7-10 minutes.
6. Let it brew for several minutes and serve, spilling into serving plates.

A simple recipe for making chanterelle cream soup with cream

Cream of chanterelle soup with cream is a double pleasure from this combination: fried mushrooms and a gentle creamy sauce. This dish will appeal not only to adults, but also to children.

• 500 g of chanterelles;
• 1 onion;
• 2 cloves of garlic;
• 50 g butter;
• 3 tbsp. l vegetable oil;
• 500 ml of mushroom broth;
• 200 ml cream;
• 3 tbsp. l flour;
• Salt to taste;
• A pinch of ground nutmeg;
• Parsley - for decoration.

The recipe for chanterelle cream soup is quite simple, but it’s better to use a step-by-step description.

1. Peel, rinse and boil the mushrooms for 20 minutes, constantly removing foam from the surface.
2. Put the chanterelles with a slotted spoon in a hot pan, and leave the broth for soup.
3. Fry in vegetable oil until golden brown, add chopped onion and garlic.
4. Add half the butter and continue frying for 10 minutes.
5. Melt the second part of butter in a saucepan, add flour and fry until light brown.
6. Pour 400-500 ml of broth into the flour, mix and bring to a boil.
7. Introduce the onion with chanterelles, salt, add nutmeg, mix and let it boil.
8. Grind the soup with a submersible blender to make a thick puree.
9. Pour the cream, put the stewpan on the fire, bring to a boil, but do not boil.
10. Serve cream soup only in hot form, garnishing with small sprigs of green parsley.

Chanterelle cream soup with potatoes and cream: recipe with photo

Chanterelle cream soup with cream with a delicate texture and creamy taste - there is nothing more appetizing and aromatic. You can decorate the soup with whole fried mushrooms or croutons of brown bread.

• 500 ml of water;
• 500 g of chanterelles;
• 4 things. potatoes;
• 2 onions;
• 250-300 ml of cream;
• Butter - for frying;
• Salt and spices to taste.

We make soup of chanterelles according to the recipe with a photo. Sticking to it, you can cook a deliciously delicious dish.

1. The onion is peeled, diced and fried in oil until golden brown.
2. After preliminary cleaning, the mushrooms are cut into cubes and added to the onion.
3. The resulting mass is mixed and fried for 15 minutes. over medium heat.
4. Water is poured into an enameled pan and set on fire.
5. After boiling, peeled and diced potatoes are sent to the water.
6. It is brought to a boil, mushrooms with onions are added, mixed, and everything is cooked until the potatoes are ready.
7. The soup is poured into a blender bowl and chopped to a smoothie consistency.
8. Again poured into a pan and put on fire.
9. Salt and spices are added, mixed, cream is poured.
10. Puree soup is brought to a boil and immediately removed from the stove.

The recipe for chanterelle puree soup can be slightly changed by adding smoked chicken breast, which will completely change the taste of the dish and add piquancy.

Chanterelle mushroom soup with cream cheese: step-by-step recipe

Chanterelle soup with cream cheese is a great option for a delicate and fragrant dish for the whole family. It should be consumed only in hot form with chopped dill or parsley.

• 500 g of chanterelles;
• 2 l of water;
• 4 things. processed cheese;
• 70 g of butter;
• 5 pieces. potatoes;
• 2 onions;
• 50 ml of vegetable oil;
• Salt to taste;
• 2 tbsp. l chopped green dill.

The recipe for making chanterelle soup with cheese is described in stages below.

1. Wash the chanterelles, peel and cut into thin slices.
2. Peel the potatoes, cut into small cubes, fill with water and put on fire.
3. Boil for 15 minutes. Meanwhile, heat the vegetable oil and half the butter.
4. Enter the mushrooms, sauté until golden brown and add chopped onions.
5. Add the frying to the soup, mix and salt to taste.
6. Cut the cream cheese into slices and put into the soup.
7. Add butter and chopped dill, bring to a boil and remove from heat.

Mushroom chanterelle soup in a slow cooker: a step by step recipe

Mushroom soup made of chanterelles, cooked in a slow cooker, will in no way yield to the dish that was cooked on the stove. And if your kitchen has such an assistant - do not waste time, start the process.

• 600 g of chanterelles;
• 30 g dried chanterelles;
• 1 pc. carrots and onions;
• 5 potatoes;
• 100 g pasta;
• Vegetable oil;
• Seasonings and salt to taste;
• 3 tbsp. l chopped greens (any).

The recipe for chanterelle soup in a slow cooker is described step by step.

1. Soak dried chanterelles overnight in warm water.
2. Wash fresh chanterelles, peel and cut into slices, do the same with dried mushrooms.
3. Peel onions, carrots and potatoes and chop them into cubes.
4. Pour vegetable oil into the multicooker bowl, pour onions and carrots.
5. Set the “Frying” mode on the panel for 10 minutes. and fry with the lid open.
6. Add the mushrooms and, stirring the mass with a wooden spoon, fry in the "Frying" mode for another 20 minutes.
7. Add the cubes of potatoes to the bowl of the multicooker, pour the amount of water necessary for the soup.
8. Turn on the “Extinguishing” mode for 40 minutes, for 10 minutes. add salt to taste to taste, spices, pasta and herbs, mix.

Chanterelle Soup with Chicken and Noodles

Chanterelle soup with chicken is a great choice for a hearty meal. It is cooked simply and quickly, without any exotic products.

• 500 g of chicken;
• 2 l of water;
• 1 carrot and onion;
• 500 g of chanterelles;
• 5 potatoes;
• 50 g of noodles;
• 10 g of green onions, dill and parsley;
• Vegetable oil;
• Salt and ground black pepper to taste.

1. The meat is cut into large pieces and laid out in a pan where water is poured.
2. Put on fire and cooked until cooked, while regularly foam is removed from the surface.

While the meat is being cooked, we are preparing other ingredients.

3. Vegetables are peeled, cut: mushrooms with thin slices, onions and carrots in cubes, potatoes with cubes, greens are chopped with a knife.
4. Onion is fried in oil, then carrots are added, fried until golden brown.
5. The meat is cut into cubes and, together with potatoes, is introduced into the broth.
6. It is boiled for 20 minutes, and meanwhile, the mushrooms are fried until golden brown and then introduced to potatoes and meat.
7. Soup is cooked for 15 minutes, then noodles and frying are introduced, mixed.
8. Salt, pepper, introduce all the chopped greens and turn off the fire.
9. The soup is allowed to brew for about 10 minutes, after which it can be poured into portioned plates.

Recipe for fresh chanterelle soup with vermicelli

How to cook chanterelle soup so that even gourmets are struck by its taste? Any novice housewife will cope with this, the main thing is to prepare all the necessary products and follow the recommendations of experienced chefs.

• 500 g of fresh chanterelles;
• 6 pcs medium potatoes;
• 1 pc. carrots and onions;
• 3 l of water;
• 100 g of vermicelli (cobweb);
• 3 peas of black and allspice;
• 2 pcs. bay leaf;
• A bunch of any greenery;
• Salt to taste.

Following the recipe for making soup from fresh chanterelles, you can not be afraid that something will go wrong.

1. After cleaning, cut the mushrooms into cubes, put in boiling water with bay leaf and cook for 30 minutes.
2. Cut the potatoes into cubes, add to the broth with mushrooms and cook for 10 minutes.
3. Then add chopped onions and carrots into cubes, continue cooking for 10 minutes.
4. Pour vermicelli, boil for 5 minutes. and turn off the fire.
5. Remove the bay leaf, add peas of black and allspice.
6. Leave for 10 minutes, so that the soup is infused, and when serving, pour chopped greens into each serving plate.

Marinated Chanterelle Soup with Egg

It turns out that you can cook soup not only from dried, frozen or fresh mushrooms. We offer a step by step recipe with a photo of making mushroom soup from chanterelles. Your household will be surprised how tasty and fragrant such a dish can turn out.

• 300 g pickled chanterelles;
• 2 tbsp. l rice;
• 1 PC. onions;
• 2 l of water;
• 1 clove of garlic;
• 2 pcs. carrots;
• 1 egg
• Sunflower oil;
• Salt to taste;
• 1 bunch of green onions.

1. Boil water in a saucepan, add well-washed rice, cook until tender, stirring constantly, not letting it sink to the bottom.
2. In oil, fry the diced onion, then carrots and garlic.
3. Add chopped mushrooms, fry for 10 minutes. and enter in fig.
4. Bring to a boil and introduce a thin stream of beaten egg with salt, constantly stirring.
5. Let the soup boil, turn off the heat and add chopped green onions.
6. Let stand a little, then pour into portioned pots with a lid and serve.