Chanterelle mushroom soup

Chanterelle mushroom soup

Here is one of the easiest recipes for soup with chanterelles. This soup is simple to prepare, light and yet satisfying. To make it, we will need:

• 
  water - 3 liters (you can take vegetable or meat broth instead of water, the soup will be more satisfying)
• 
  chanterelles - 500 g
• 
  potatoes of medium size - 4 pcs.
• 
  carrots - 1 pc.
• 
  onions - 1 pc.
• 
  Salt and pepper - to taste

To start with my chanterelle, cut and boil insalted boiling water for five minutes. Drain the water, pour new water or broth and salt to taste. Bring to a boil and cook for ten minutes over medium heat.

Potatoes are clean and chopped. Onion finely chopped, carrots rubbed on a large grater. If desired, the onions with carrots can be fried, but it is not necessary. Add the potatoes to the mushrooms and cook until almost ready, then add carrots with onion and cook until done. If desired, you can fill the ready soup with sour cream.

Mushroom soup with chanterelles and lard

Some housewives prefer to add a fat to the soup with chanterelles. To prepare soup for this recipe, we will need:

• 
  3 liters of water
• 
  500 g chanterelles
• 
  100 g of fat
• 
  1 tsp. flour
• 
  onion
• 
  sour cream
• 
  salt, pepper - to taste

Chanterelles are mine. We slice the fat, crush it. Onions are cleaned and finely chopped. Stew the onion in a crushed bacon for 15 minutes, until it becomes semi-soft. Add the mushrooms to the onion and simmer for another 45 minutes. Then pour boiling water, salt to taste and cook for half an hour after boiling. Flour we cultivate with sour cream, we fill the soup. If desired, pepper.

Chanterelle cream soup

In Finland, a cream soup made of chanterelles with cream is very popular. Why do not you enjoy the fine taste of this mushroom soup? For its preparation we will need such products:

• 
  fresh chanterelles - 2 handfuls
• 
  chicken broth - 300 ml
• 
  dry sherry or white port wine - 50 ml
• 
  onions - 1 pc.
• 
  ghee - 2 tbsp. l.
• 
  flour - 0.5 tbsp. l.
• 
  fatty cream - 0.5 tbsp. l.
• 
  dry tarragon, white pepper, salt - to taste

Chanterelles are clean, we put aside a few of the smallestmushrooms - we will add them to the soup immediately before serving. Fry the chanterelles in oil in a deep frying pan on high heat: first wait until all moisture evaporates, and after that fry another three minutes.

Add finely chopped onions anda pinch of tarragon, we reduce the fire to medium, and cook until the onion is soft. Pour in the flour, fry together with chanterelles and onions for a couple of minutes, then pour in sherry or port and let the alcohol evaporate. Stirring, pour broth, bring to a boil and cook for 10-15 minutes on a small fire.

While the soup is brewed, fry separately in oil forhigh heat pent-off small chanterelles. Solim and pepper to taste. We rub soup with a blender, pour in cream, salt and pepper to taste. The cream soup is warmed up (but we do not bring it to the boil so that the cream does not curdle) and remove it from the fire. Before serving, add to each plate a little fried chanterelles.

Chanterelle soup with cream

Here is another variation of the Finnish soup with chanterelles, in this version of the recipe, more cream is put in the soup. So, we get from our refrigerator such products:

• 
  vegetable or chicken broth - 1 l
• 
  chanterelles - 400 g
• 
  cream fat content of 20% - 150 ml
• 
  large onion - 1 pc.
• 
  garlic - 2 cloves
• 
  flour - 3 tbsp. l.
• 
  butter - 2 tbsp. l.
• 
  big bunch of parsley
• 
  Salt and pepper - to taste

Onions and garlic are cleaned and finely chopped. Chanterelles are mine and we cut each into four parts. In a saucepan with a thick bottom, melt the butter, fry the onion and garlic until it is transparent. Add mushrooms, stir and simmer for about five minutes.

Separately, bring the broth to a boil. The flour is added to the mushrooms, carefully mix (it is important to ensure that there are no lumps), pour all the hot broth. Solim and pepper to taste, cook about 15 minutes after boiling. Then add the cream and cook for about five minutes.

Before serving, sprinkle the soup with finely chopped parsley.

Bon Appetit!