Chanterelles cheer up and appetite for one look. These mushrooms differ from their forest counterparts not only in bright yellow color, but also in their special, unique taste and aroma. Connoisseurs know that properly cooked chanterelles are a real delicacy. They are good at any processing - fried, stewed, pickled and baked. A delicious soup is cooked from chanterelles, both on meat broth and without it.
Pick your recipe
Chanterelle soup on meat broth
- 500 g of beef on the bone
- 300 g of chanterelles
- 1/2 cup rice
- 1 carrot
- 2 onions
- 4 potatoes
- bunch of dill
- 4-5 peas of black pepper
- 1 bay leaf
- vegetable oil
Cooking
Rinse the meat, cut into small pieces and put in a pan of 3-3.5 liters. Pour in water, bring to a boil, and then remove the foam. Salt and cook for an hour until the meat is ready. Finely chop the onion and carrots and fry until golden onion. Lower the washed and prepared chanterelles into the broth, then send the frying of vegetables.
Pour rice with continuous stirring so that the grains do not stick together. Cut the potatoes into cubes and lower them into the pan, toss the lavrushka and pepper. Chop and add dill 5 minutes before the end of cooking. Soup is with sour cream, but you can without it.
Chanterelle soup with chicken breast and cheese
- 400 g of chanterelles
- 1 chicken breast (500 g)
- 2 onions
- 2 soft processed cheese cakes (such as "Creamy" or "Friendship")
- 50 g butter
- 5 potatoes
- pepper, salt.
Cooking
Place the chicken breast in a 3-liter pan, add water, salt and boil until tender. Remove the meat from the broth and cut into portions. In butter, fry the onions and pre-chopped chanterelles. Dip the frying in the broth and cook for 15 minutes over low heat, then add the diced potatoes.
After the potatoes are cooked, add the chopped chicken meat to the broth and the processed cheese with thin plates. Pepper the soup, try the salt and salt if necessary. The soup will be ready when the cheese is completely dissolved.
Shrimp Chanterelle Puree Soup
- 500 g of chanterelles
- 1 zucchini (500 g)
- 2 pcs. carrots
- 2 onions
- 2-3 potatoes
- ground black pepper, spices to taste
- shrimp to taste
- crackers
Cut and fry the onion until golden brown. Finely chop the carrots or grate, fry with onions. In a pan put the vegetables chopped in cubes - zucchini and potatoes, mushrooms, and pour water so that it covers the total mass by about 5-7 cm. Add the fried onions and carrots to the broth, add salt and spices. Bring to a boil, then reduce heat and cook soup for about an hour.
After the vegetables are stewed, put them out of the pan and beat with a blender. Return the vegetable puree to the broth, mix thoroughly and let the soup boil. Boiled shrimps in salt water are added to the plate immediately before use. It is good to serve with such a soup croutons with garlic.