Chanterelle mushroom soup puree: first course recipes

Chanterelle puree soup is a delicious and fragrant first course. But his positive qualities do not end there. The creamy texture of the soup is great for all family members, even for children. In addition, puree soup is an excellent “platform” for any housewife to show her decorating abilities. When serving, the dish can be decorated so that everyone will perceive it as an exotic delicacy.

Recipes of mashed potato soups with chanterelles in any kitchen of the world are considered a delicacy of cooking. However, this does not mean that such a dish cannot be cooked at home. The proposed options with a step-by-step description will help any housewife to cope with the process.

Fragrant chanterelle cream soup with cream

Creamy soup of chanterelles with cream always turns out to be tasty, with a delicate creamy texture and an amazing aroma. Such a dish will warm on cold winter days, saturate with useful substances, give strength.

• 700 g of boiled chanterelles;
• 5 pieces. medium potatoes;
• 1 onion head;
• 500 ml cream;
• 1 bunch of parsley;
• Vegetable oil - for frying;
• Salt to taste.

Creamy soup with chanterelles and cream is prepared according to the steps described below.

Chanterelle cream soup with cream cheese

In winter, you always want healthy and satisfying dishes to saturate the body. Make a delicious soup of chanterelles with cheese and get a real "holiday" for the stomach.

• 500 g of boiled chanterelles;
• 300 g of potatoes;
• 100 g of bacon;
• 200 g of processed cheese;
• Water;
• 3 cloves of garlic;
• Salt to taste;
• Vegetable oil;
• 1 PC. bay leaf.

According to the proposed recipe, chanterelle puree soup will appeal to even the most capricious gourmets, if cooked correctly.

1. Heat a little vegetable oil in a saucepan and put onion bacon, crushed garlic and onion chopped in quarters.
2. Fry until golden brown and introduce chanterelles cut into pieces.
3. Simmer for 10 minutes. and introduce diced potatoes.
4. Add a little water, add salt, bay leaf and simmer until the potatoes are ready.
5. Remove from heat, take out the bay leaf, allow the soup to cool slightly and, using a blender, grind.
6. Dilute the cheese in 200 ml of hot water, pour into the soup and put the stewpan on the stove again.
7. Boil for 5-7 minutes., Pour into deep bowls and serve.

Pumpkin puree with chanterelles: how to cook a mushroom dish with pumpkin

Pumpkin soup with chanterelles is very tasty and healthy.The ingredients for it are taken the most affordable and inexpensive.

• 1 liter of water;
• 300 g of potatoes;
• 400 g pumpkin;
• 1 onion;
• 2 carrots;
• 500 g of boiled chanterelles;
• Vegetable oil - for frying;
• 1 tsp ground black pepper;
• 2 tbsp. l chopped parsley and dill;
• Salt to taste.

Soup puree with pumpkin and chanterelles is prepared quite simply, if you follow all the steps of the process.

1. First, all vegetables are peeled, since they will be cooked at the same time, cut into pieces.
2. Boil potatoes in boiling water until tender.
3. Carrots, onions and pumpkin are immersed in a stewpan and stew until tender in oil.
4. Mushrooms are fried separately in a frying pan in oil until golden brown, (several pieces are left intact for decoration).
5. All vegetables, along with mushrooms, are slightly cooled and crushed with an immersion blender until a creamy consistency is obtained.
6. Pour the broth in which the potatoes were boiled, mix, pepper and add.
7. Put on medium heat and bring to a boil.
8. Poured into portioned plates, add chopped herbs, as well as 2-3 fried chanterelles, served to the table.

Creamy soup of chanterelle mushrooms with herbs

Creamy chanterelle cream soup with herbs has a bright taste and aroma. No need to be afraid that the first dish turns out to be quite high-calorie and rich, because it is very appetizing and healthy.

• 500 g of boiled chanterelles;
• 1 liter of water;
• 3 onions;
• 2 carrots;
• 5 potatoes;
• 100 g butter;
• 200 ml cream;
• 1 egg yolk;
• 2 tbsp. l flour;
• Salt to taste;
• 2 tbsp. l chopped parsley.

Preparing chanterelle soup puree step by step, the process is described below.

1. Put the boiled chanterelles in a pan with butter, fry until cooked.
2. Submerge in water, boil for 5 minutes., Peel all vegetables and put in mushrooms.
3. Boil until fully cooked and put a slotted spoon in a deep bowl, let cool slightly.
4. Grind with a submersible blender, then pour the resulting mass into the broth.
5. Combine the melted butter with cream, flour, yolk, beat with a whisk and pour into the soup.
6. We add, cook for 3 minutes, leave it under the lid for 10 minutes to insist.
7. When serving, put a small amount of chopped greens into each plate.

Hearty soup of chanterelles, potatoes and cheese

Mushroom soup with chanterelles, potatoes and cheese is very nutritious and aromatic. He will perfectly satisfy the hunger of all members of your family and give them strength for the whole day.

• 500 g of chanterelles;
• 300 g of potatoes;
• 3 onion heads;
• 200 g processed cheese;
• 400 g cream;
• Salt to taste;
• 50 g crackers;
• 1 tsp. ground black pepper and paprika.

A recipe with a photo of making chanterelle soup puree will help housewives do everything right.

1. The potato is peeled, cut into several pieces and folded into a deep pan.
2. Water is poured in such a way that its level covers the vegetable by 2 cm.
3. Salt is added to taste and cooked over medium heat until cooked.
4. Onions are diced, mushrooms sliced, all together fried in oil until golden brown.
5. Potatoes are laid out in a blender and chopped to a homogeneous consistency.
6. It is sent back to the pan, and the mushrooms and onions are chopped in a blender.
7. Everything is introduced into mashed potatoes, ground pepper and paprika are added, mixed.
8. Cream is poured, cream cheese is introduced and brought to a boil.
9. The dish is served in portioned dishes with the addition of crackers. Such a soup puree can be prepared for 2-3 days, before use it only needs to be heated in the microwave.

Chanterelle puree soup with carrots and chicken

The recipe for mushroom soup-chanterelle puree will appeal to everyone, because it has a delicate texture and a pleasant aftertaste of cream cheese.

• 500 g of boiled chanterelles;
• 1 chicken breast;
• Water;
• 3 carrots;
• 1 onion;
• 3 pcs. medium potatoes;
• 300 ml cream;
• 100 g cream cheese;
• Salt and black pepper - to taste;
• Butter - for frying.

1. Boil chicken breast in boiling water (1.5 l) until cooked.
2. We take out, separate the meat from the bone and cut into pieces.
3. In chicken broth we introduce randomly chopped onions, carrots, potatoes, salt and black pepper to taste, cook until tender.
4. Cut the chanterelles into slices, fry in oil until golden brown and let cool.
5. We take out the onions, carrots, potatoes and mushrooms, put in a blender, chop and put into the broth.
6. Boil for 10 minutes, pour in the cream, add the cream cheese and add it if necessary.
7. Mix well and let it boil for 3 minutes. over low heat.

Chanterelle soup puree with vegetable broth

The simplicity of making mashed soup of chanterelle mushrooms on a vegetable broth makes it an ideal dish. Even a young housewife who does not have culinary experience will be able to cope with him.

• 1.2 l of water;
• 200 ml cream;
• 700 g of boiled chanterelles;
• 100 g butter;
• 3 pcs. potatoes;
• 2 pcs. bulbs and carrots;
• Salt and chopped greens to taste.

1. Peel potatoes and carrots, cut them at random, put in water, boil until cooked.
2. Remove the vegetables with a slotted spoon and put in a blender.
3. Chanterelles cut, put in a hot pan with butter and fry until rosy color.
4. Add chopped onion and continue to fry for 5-7 minutes.
5. Mushrooms and onions also put in a blender, pour in a little vegetable broth and chop together with vegetables.
6. Add chopped mushrooms with vegetables into the broth, in which potatoes and carrots were cooked.
7. Salt to taste, pour cream, add chopped herbs and beat well with a whisk.
8. Bring to a boil and boil for about 2-3 minutes.