Cream soup is an almost perfect diet dish. It allows you to easily satisfy your hunger, while making it possible for the body to absorb all the nutrients to the maximum. Today, there is an abundance of all kinds of recipes, among which the most popular are delicate soups prepared on the basis of fragrant mushrooms. The article discusses various ways of making cream soup with chanterelles with step-by-step instructions.
Selection and preparation of ingredients
For the preparation of mushroom soup, only the highest quality ingredients are suitable. The mushroom must be collected in an environmentally friendly environment, away from major highways and industrial enterprises. In this case, small or medium-sized chanterelles without putrefactive damage are most suitable for processing.
Vegetables should be fresh - this is indicated primarily by the absence of rot and mold on the surface of the peel, as well as dense and moderately juicy pulp. For other products, similar requirements are put forward: it is recommended to choose ingredients that have less than half the guaranteed shelf life.
Preliminary preparation of products includes a standard set of procedures:
- Each chanterelle should be cleaned from forest litter, and then washed.
- Peel the vegetables and wash.
- Next, the ingredients should be dried with paper towels or a towel.
- At the end, the mushrooms must be cut as finely as possible, in pieces of arbitrary shape. Carrots, onions and other vegetables, in turn, to choose from - small straws, half rings or a small cube. However, potatoes should be chopped into large pieces.
Recipes for chanterelle cream soup
Today, there are a huge number of various ways of making cream soup based on chanterelles. The following are the most rated and popular recipes that are popular with both amateurs and professional chefs.
With cream
1.5 L 60 min.
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
Heat a tablespoon of vegetable oil in a frying pan, and then fry the chanterelles over medium heat until the mushroom juice has completely evaporated.
Salt and pepper the mushrooms, then fry for another 5 minutes, and then remove from heat.
In a deep pan with a flat bottom, heat the remaining oil.
Add onions, carrots and potatoes to the pan, then fry the vegetables over medium heat until golden brown.
Pour the vegetables with water, bring the mixture to a boil over high heat, and then reduce it to medium intensity.
Put the bay leaf in the pan, close the container with a lid and simmer the vegetables until cooked. Bay leaf in this case after 15 minutes of extinguishing must be removed.
Remove the pan from the heat, add the fried chanterelles to it, and then chop the vegetables until smooth with a blender.
Combine the mashed potatoes with cream, salt and pepper to taste.
Bring the cream soup to a boil over medium heat and boil for about 5 minutes. Serve the dish in a deep plate, garnished with crackers or herbs.
Heat a tablespoon of vegetable oil in a frying pan, and then fry the chanterelles over medium heat until the mushroom juice has completely evaporated.
Salt and pepper the mushrooms, then fry for another 5 minutes, and then remove from heat.
In a deep pan with a flat bottom, heat the remaining oil.
Add onions, carrots and potatoes to the pan, then fry the vegetables over medium heat until golden brown.
Pour the vegetables with water, bring the mixture to a boil over high heat, and then reduce it to medium intensity.
Put the bay leaf in the pan, close the container with a lid and simmer the vegetables until cooked. Bay leaf in this case after 15 minutes of extinguishing must be removed.
Remove the pan from the heat, add the fried chanterelles to it, and then chop the vegetables until smooth with a blender.
Combine the mashed potatoes with cream, salt and pepper to taste.
Bring the cream soup to a boil over medium heat and boil for about 5 minutes. Serve the dish in a deep plate, garnished with crackers or herbs.Video recipe
Important! The most delicious are the first generation mushrooms (the earliest) - such chanterelles have a special aroma and intense taste.
With cream cheese
1.5 L60 min.
potato starch
25 g
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- Boil the chanterelles until fully cooked in slightly salted water. Drain the broth, and then rinse the mushrooms well with cold water.
- Heat vegetable oil in a frying pan, fry the mushrooms over medium heat for about 5-10 minutes.
- Dilute the starch with 50 ml of warm water, fill the mushrooms with liquid starch, and then remove from heat.
- In a deep container, boil 1 liter of water, add half the mushrooms, cream, garlic and cream cheese grated on medium grater to the boiling liquid. Boil the ingredients over medium heat for about 20 minutes.
- Remove the container from the fire, salt and pepper, and then grind everything with a blender to a homogeneous mass.
- Combine the mashed potatoes with the remaining mushrooms. The dish can be served on the table, garnished with chopped dill.
Did you know? Cream cheese was invented in 1911 by Swiss scientists Walter Gerber and Fritz Stettler. It was they who first made the so-called "salt-melters", which allow ordinary cheese to not harden for a long time.
With greens
1.5 L 60 min.
dill and parsley
50 g each
dry basil and oregano
taste
Nutritional value per 100 g:
- Melt the butter in a frying pan, and then fry the mushrooms on it for about 5 minutes, stirring occasionally.
- Add chopped greens to the chanterelles, fry everything for 1-2 minutes.
- Put flour in a pan, mix all the ingredients and simmer for 2–5 minutes over medium heat.
- Transfer the mushroom fry to a deep pan, fill it with water, salt the mixture and add spices to it.
- Put the pan on the fire, boil the ingredients over medium heat for several minutes.
- As soon as the liquid thickens, add cream to the container and boil the mixture for 5-10 minutes. Pour the soup into deep plates, garnish it with crackers.
With potatoes and cheese
2 L 60 min.
pork or beef
100 g
vegetable oil
1 tbsp. l
Nutritional value per 100 g:
- Pour water into a deep pan, add half a tablespoon of salt, bay leaf and pepper, and then bring the mixture to a boil.
- Put the meat in a boiling liquid and boil it until cooked over medium heat.
- While the meat is being cooked, heat vegetable oil in a pan, and then fry the onion until golden brown.
- Add mushrooms to the onion, mix everything thoroughly and then darken for several minutes.
- Put the cardamom, rosemary and salt in the pan to taste, mix everything again. Fry the onion-mushroom mixture for several minutes, and then put aside.
- Remove the meat, bay leaf and pepper from the pot with water, cut the meat into small cubes and set aside, spices can be thrown out.
- Put potatoes in the meat broth, boil it until fully cooked.
- Having removed the potatoes from the bowl, grind it through a fine sieve or a blender until smooth.
- Combine the broth with grated potatoes, onion and mushroom fry, meat and cream cheese.
- Bring the mixture to a boil, boil the soup over minimal heat until the cheese is completely dissolved.
Important! When boiling meat for broth, it is not recommended to remove the white foam, as it contains a lot of valuable and nutritious substances. Only black inclusions on the surface of the water film should be removed - these are blood residues and other contaminants.
With pumpkin
1.6 L 60 min.
Nutritional value per 100 g:
- Pour the pumpkin with water, add spices and salt to the bowl, and then boil the vegetable until fully cooked.
- While the pumpkin is cooking, melt the butter in a deep frying pan, and then mix it with the vegetable.
- Send the chanterelles, onions and carrots to the pan, fry everything until fully cooked.
- Add the garlic and half the frying to the pumpkin, boil everything for about 5 minutes over medium heat.
- Remove the bay leaf from the soup, and then grind each ingredient with a blender until smooth.
- Combine the soup with the remaining fry and cream, then boil for a few minutes.
On vegetable broth
1.5 L 60 min.
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- Fry the carrots and half the onions in sunflower oil until cooked.
- Put the vegetables in a deep pan, pour them with water.
- Add a bunch of onion greens, peppercorns, bay leaves and a pinch of salt to the bowl.
- Boil the vegetables over medium heat for about 15 minutes, and then strain the liquid through a fine sieve.
- Put butter in a pan, melt it, and then combine with a tablespoon of vegetable oil.
- Fry the remaining onion in a mixture of oils until golden brown, then send the chanterelles to the pan.
- Add salt and thyme to taste, stew onions and mushrooms over medium heat until all the liquid has evaporated.
- Grind the onion-mushroom mixture with a blender until smooth.
- Warm the cream until the first bubbles appear, and then mix with grated mushrooms and onions, and then place in a separate container.
- Pour the mixture with 600 ml of hot broth, mix all the ingredients well.
Did you know? Soup was invented around the 1st century. BC e. in the territory of ancient China. This was due to the emergence of temperature-resistant and durable dishes, which allowed to cook food for a long time.
With carrots and chicken
2.2 L60 min.
vegetable oil
1 tbsp. l
Nutritional value per 100 g:
- Pour water into a deep pan, place the chicken fillet in it and bring the liquid to a boil.
- Add the potatoes to the chicken, and then boil them over medium heat until cooked.
- Fry a mixture of chanterelles, onions and carrots in a pan.
- When all the ingredients are completely ready, you need to pour cream into the pan, and then extinguish everything over minimal heat until thickened.
- Grind meat, potatoes, and fry mushrooms and vegetables until smooth.
- Combine mashed potatoes with hot broth and mix everything thoroughly. Salt and pepper the soup to taste.
Incredibly fragrant chanterelle cream soup - a dish that can easily complement the diet. All sorts of cooking options allow you to create the perfect soup from improvised products. At the same time, in order to meet all expectations, it is recommended to prepare the dish exclusively from quality ingredients so as not to distort its taste.
