Chanterelle soup - 10 mushroom recipes (with photos)

Just reading the name of the dish, you immediately want to run for a big spoon. What will happen if you cook mushroom soup with chanterelles according to the recipes I suggested? In season they are prepared from fresh forest mushrooms; in winter they are used frozen or dried chanterelles. Beautiful, bright, tender - it always turns out satisfying and amazingly tasty. The soup has its own characteristics in preparation, so read carefully and do not deviate one iota from the recipe. The main thing to know is that chanterelles almost always require pre-soaking to remove their inherent bitterness.

Chanterelles are never wormy, this is their undoubted advantage, which is why housewives love to store them for the winter. Frozen mushrooms do not need to be thawed before cooking. Dried ones must be soaked for 20 minutes.

Mushroom soup from fresh chanterelles - classic recipe with photos

Take:

Chanterelles – 350 gr.
Bulb.
Potatoes – 3 tubers.
Butter - a piece.
Salt.

Step by step recipe:

Sort through the chanterelles and rinse thoroughly. Cut large specimens into pieces. Small ones can be left whole; they look appetizing on a plate.

Place the mushrooms in a saucepan, cover with water, and throw in the whole onion. Place on high heat to simmer.

While the water is boiling, peel the potato tubers and cut into cubes.

When you notice that the mushrooms have settled to the bottom, throw in the potato cubes.

Immediately add salt to the broth. Boil the soup until the potatoes are ready.

Add butter and stir. Turn off the burner, let the dish stand for 10 minutes and serve.

With vermicelli

Time: 1.5 hours.
Number of servings: 4 persons.
Calorie content: about 100 kcal per 100 g.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty of preparation: medium.

This is an original, yet relatively simple first recipe for the whole family. For greater satiety, it must be supplemented with chicken thighs and noodles (you can use vermicelli, bows, horns). Cooking and frying will take quite a bit of time, so start cooking the first one in your free time from other things. The set of ingredients is affordable, there is nothing exotic in it.

Ingredients:

chanterelles – 200 g;
chicken thighs – 4 pcs.;
potatoes – 2-3 pcs.;
carrots – 1 pc.;
noodles – 50-70 g;
bay leaf, black pepper, salt - to taste.

Cooking method:

Place the chicken thighs in a pan of salted water. While the broth is boiling, skim off the foam. Cook the poultry over medium heat for 20-30 minutes.
Transfer the finished thighs to a separate plate and let them cool. Strain the resulting broth.
Peel the chicken thighs, remove the bones, and cut all the meat into medium cubes.
If you purchased frozen mushrooms, but defrost them, rinse them. Then cut into slices or small pieces - whatever you like.
Grate the carrots using a medium grater, and finely chop the onion. Fry the main ingredient in a frying pan for about 30 minutes.
Place carrots in a frying pan and fry until tender. Add potatoes, cut into small cubes, into the broth. Then throw in the main ingredient with onions and carrots.
Add meat to the broth. Cook over medium heat until the potatoes are tender, about 15 minutes.
A few minutes before the dish is completely ready, add vermicelli to the broth. Next add bay leaf. Pepper a little.

Delicious soup with chanterelles and melted cheese

Recently, cheese soups have been of great interest to housewives because they are cooked quickly and easily, and have an original, piquant taste.

You will need:

Processed cheese – 100 gr.
Chanterelles – 300 gr.
Potatoes – 2 tubers.
Large carrot
Green onions - 3 feathers with white heads.
Butter – 20 gr.
Bay leaf, basil sprig, salt.

Cook:

Sort through the forest gifts, clearing them of debris and dirt, soak for 20 minutes. Afterwards, rinse thoroughly and cut into arbitrary pieces.
Boil water in a saucepan and add the sliced mushrooms. After boiling, simmer for a quarter of an hour over medium heat. Skim off foam as it appears.
Chop the onion feathers and fry in butter.
Place coarsely grated carrots into the frying pan. Continue frying the vegetables until nicely browned.
Peel the potato tubers and cut into soup strips. Place in a saucepan.
After 10-15 minutes, when the potatoes become soft, add salt, add bay leaves and fried vegetables.
Grate the processed cheese and add to the soup.
When the soup boils, reduce the heat slightly. Cook until the cheese is melted.
Turn off the burner, add chopped basil and serve.

With melted cheese

Time: 45 min.
Number of servings: 6 persons.
Calorie content: about 100 kcal per 100 g.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The dish prepared using processed cheese is especially original. This culinary creation is thick in consistency, but at the same time easily digestible by the body. Although there are more ingredients than in other recipes, they are all affordable. In addition to vegetables and herbs, you need to put cheese (processed) and butter in this option.

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Ingredients:

mushrooms – 300 g;
new potatoes, carrots - 2 pcs.;
cheese (processed) – 100 g;
butter – 100 g;
green onions with heads – 3 pcs.;
bay leaf – 2 pcs.;
basil, salt - to taste.

Cooking method:

Chop the large chanterelles and leave the small ones as is. Place in a saucepan, add water (3 liters) and cook covered for about 15 minutes. Be sure to skim off any foam that appears.
Melt the pieces of butter in a frying pan and fry the finely chopped green onions for a couple of minutes.
Add carrots cut into rings. Fry for a couple more minutes.
After cooking the mushrooms for 15 minutes, add the potatoes to the same pan - first cut into cubes. Cook until the potatoes are ready - this will take 10-15 minutes.
Add the previously fried onions and carrots. Add salt and pepper, a couple of bay leaves and grated melted cheese.
Wait for everything to boil, then immediately remove it from the heat. Add finely chopped basil, after which you can serve the cheese soup to the table.

Cream soup with chanterelles - the best recipe

I advise you to cook it in the summer, using fresh chanterelles, then you will fully enjoy the taste of mushroom cream soup. Then you can even offer it to guests and hear compliments. The recipe is also suitable for cooking frozen chanterelles.

Take:

Chanterelles – 500 gr.
Cream 20% – 150 ml.
Potatoes - a couple.
Bulb.
Garlic - a couple of cloves.
Chicken or vegetable broth – 400 ml.
Butter – 30 gr.
Pepper, salt, sunflower oil.

How to cook:

Soak the mushrooms for a quarter of an hour, drain and rinse. Cut as desired.
Peel the potatoes and cut into strips.
Add a spoonful of vegetable oil to the pan and add butter. Place potato strips and fry over full heat.
After 2-4 minutes of intense frying, add the diced onion. Fry together for another 3 minutes.
Add chanterelles and crushed garlic. Continue cooking over medium heat for 5 minutes.
Pour in the broth. When the contents of the pan come to a boil, add salt to the soup. Cook for 8-10 minutes.
Wait until the potatoes and mushrooms are ready. Blend with a blender until smooth and creamy.
Place in a saucepan, pour in the cream. Heat over moderate heat until the soup comes to a boil.

Spicy soup in a slow cooker with shrimp

A nutritious creamy soup made from frozen chanterelles with the addition of shrimp can surprise even gourmets. Be sure to prepare it.

Ingredients:

frozen chanterelles -700 g
potatoes – 500 g
onion – 1 pc.
carrots – 1 pc.
shrimp – 300 g
spices
salt.

Preparation:

Chop the onion, place in a slow cooker and fry with the addition of chopped carrots in the “Baking” mode.

Add thawed chanterelles and sliced potatoes to the onion. Salt and add spices to taste. Cook in the “Stew” mode for one hour.

Beat all ingredients with a blender. Keep in the “Baking” mode for five minutes.

Boil the shrimp and add to the prepared puree soup.

If you buy frozen mushrooms in a store, make sure they are stored correctly: there should be no snow or water in the package.

Chicken soup with chanterelles - a simple recipe

Making this soup is as easy as shelling pears. If you wish, you can add a handful of rice to the recipe, then the dish will turn out more rich.

You will need:

Chicken legs – 2 pcs.
Chanterelles – 0.5 kg.
Potatoes – 4 pcs.
Onion - head.
Carrot.
Bay leaves - a couple.
Salt, pepper oil for frying.
Greens, sour cream - on a plate.

Preparation:

Let the chicken meat cook. Cook at a gentle simmer for 10-15 minutes.
Chop the onion, grate the carrot.
Fry in a small amount of oil, adding the onion first, then the carrots.
Wash the mushrooms, chop coarsely, and fry until beautifully golden in a separate frying pan.
Peel the potatoes and divide into large cubes. If the chicken is almost ready, add potato slices to it.
Let it boil, cook for about 5-7 minutes.
Place the roasted vegetables into the pan. Salt the broth and pepper. Throw in the bay leaf and pepper.
Cook until potatoes and chicken are done. Don't forget to add chopped herbs and sour cream to the bowl of soup. Or maybe you will be interested in recipes for delicious fried chanterelles with sour cream ? I invite you to another page.

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

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

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

Pumpkin and chanterelle soup is quite simple to prepare if you follow all the steps of the process correctly.

First, peel all the vegetables, since they will be cooked at the same time, and cut into pieces.
Boil potatoes in boiling water until tender.
Carrots, onions and pumpkin are immersed in a saucepan and simmered in oil until tender.
Mushrooms are fried separately in a frying pan in oil until golden brown (a few pieces are left whole for decoration).
All vegetables along with mushrooms are slightly cooled and crushed using an immersion blender to a homogeneous creamy consistency.
Pour in the broth in which the potatoes were boiled, stir, pepper and add salt.
Place on medium heat and bring to a boil.
Pour into portioned plates, add chopped herbs, as well as 2-3 fried chanterelles, and serve.

Creamy mushroom soup with chanterelles

Soup with mushrooms and cream will win your heart from the first spoon. Incredibly tender, aromatic with a creamy taste.

Required:

Water – 1.5 liters.
Fresh chanterelles – 250 gr.
Bulb.
Potatoes – 3 tubers.
Carrot.
Cream 20% - 150 ml.
Butter – 40 gr.
Olive oil – large spoon.
Garlic – a clove.
Dill, pepper, salt.

How to cook:

Prepare the chanterelles - wash and cut.

Finely chop the peeled potatoes.

Dice the onion.

Rub the carrots with coarse shavings.

Place a pot of water on the burner. When it boils, add potato cubes. Cook for 15-20 minutes.

Melt half the butter in a frying pan. Add the onion and sauté until translucent.

Add carrots. Fry until lightly browned. Then transfer to a plate.

Instead of vegetables, add mushrooms to the pan. At first they will release a lot of juice, evaporate it over low heat. Then add the remaining oil and stir the contents. fry for 3-5 minutes until the chanterelles brown.

Fry the chopped garlic with a drop of olive oil.

Transfer the mushroom mixture to the pan, followed by the vegetable mixture.

Pour in the cream, stir well.

Transfer the fried garlic, pepper, add salt, and add parsley. Check the readiness of the potatoes, let the soup boil vigorously. Turn off the stove and let stand for five minutes. Bon appetit!

How to cook soup

There are several ways to cook chanterelle mushroom soup, and most recipes involve using not only fresh, but also dried fruiting bodies.

Mushroom soup with chanterelles

Classic chanterelle soup in preparation and ingredients is practically no different from the usual first course. But the addition of wild mushrooms makes it especially tasty and aromatic.

Note! In this recipe, the chanterelles are fried immediately, without pre-cooking. But if you wish, you can also use boiled mushrooms.

Products:

3 liters of water;
500 grams of fresh chanterelles;
4 potatoes;
150 ml cream (20%);
1 onion and carrot each;
40 g butter;
1 clove of garlic;
salt and pepper to taste;
vegetable oil for frying;
fresh dill.

Preparation step by step:

Potatoes are cut into slices, onions are diced, carrots are grated on a coarse grater. The dill is finely chopped and the garlic is passed through a press.
Large chanterelles are cut into several pieces, small ones are left whole.
The water for the soup is salted, brought to a boil and potato slices are laid out.
Heat the vegetable oil and half the butter in a frying pan, fry the onion until soft, then add the carrots and simmer for 2 minutes. The prepared vegetables are transferred to a saucepan.
Chanterelles are fried in the same frying pan until the liquid evaporates. Then add the remaining butter and cook for 3 minutes. Next add to the soup.

The dish should be cooked over low heat until the potatoes are soft. At the end, pour in the cream, bring the liquid to a boil, season with garlic and serve.

Soup with frozen chanterelles

If you manage to freeze wild mushrooms in the fall, you can please your family with a delicious chanterelle soup at any time.

Reference! Cooking time remains almost the same as in the classic recipe. The only difference is that frozen fruiting bodies will have to be thawed first.

Ingredients:

2 liters of water;
200 g chanterelles;
400 grams of potatoes;
1 onion;
1 carrot;
Bay leaf;
salt to taste;
vegetable oil for frying.

Step-by-step cooking process:

Thawed mushrooms are cut and fried in vegetable oil. Then add diced onion and grated carrots. If necessary, add oil and fry until the ingredients are ready.
Place potato slices in a pan of boiling water, add mushrooms and vegetables and add salt.
After boiling, pepper, season with bay leaf and cook until the potatoes are ready.

Serve hot with chopped herbs.

With cheese

Soup with chanterelle mushrooms can be supplemented with melted cheese. This ingredient gives the dish a particularly refined creamy taste.

Products:

3 potatoes;
300 g chanterelles;
1 carrot;
1 bunch of green onions;
1 processed cheese;
salt and pepper.

You can make the soup like this:

Boil fresh mushrooms for 15 minutes, then drain in a colander, add water again and bring to a boil again. At this stage, lay out the potato cubes.
Chopped onions are fried with carrots and then placed in a saucepan.
The dish is cooked until the potatoes are soft. Then gradually add the grated cheese, stirring the liquid constantly.

At the end, the soup is salted, peppered and served hot.

Homemade noodle soup

A hearty soup is obtained if you add noodles in addition to the usual ingredients. You can use both homemade and store-bought ones, but the main thing is small pasta.

Ingredients:

1 liter of water;
250 g chanterelles;
1 onion;
1 carrot;
2 potatoes;
1 handful of noodles;
2 tbsp. l. vegetable oil;
salt to taste.

Let's start cooking:

Fresh chanterelles are boiled until tender, dry ones are soaked for several hours.
Heat the oil in a thick-bottomed saucepan or pressure cooker and fry the onion cubes and grated carrots. Fry vegetables over low heat under a lid.
Then add mushrooms and small potato cubes. Simmer for 5 minutes, then pour in the mushroom broth and cook for another 10 minutes.
At the end, lay out the noodles and continue cooking over low heat for 10-15 minutes.

The finished soup is served with sour cream. If desired, you can add pepper and bay leaf.

Homemade mushroom soup with vegetables and chanterelles

The rich taste of chanterelles goes well with vegetables. It is preserved even if the fruiting bodies have been frozen.

Reference! The first course can be prepared not only from the usual set of soup ingredients, but also from vegetable mixtures.

You will need:

3 potatoes;
400 grams of mushrooms;
1 onion and 1 carrot each;
0.5 fork cauliflower;
120 g green beans;
1 tbsp. green peas;
vegetable oil;
salt and pepper.

Preparation:

Grated carrots and onion cubes are sautéed.
Potato slices are sent to the pan, and after boiling, chanterelles are added (you can replace them with champignons).
The cabbage is separated into inflorescences, the peas are washed, the beans are cut into pieces and added to the soup.

All ingredients should become soft, after which the dish is served, garnished with fresh dill.

Soup with chanterelles, chicken and herbs

If family members prefer to eat soup with meat, you can supplement the chanterelles with chicken.

Ingredients:

500 grams of mushrooms;
4 potatoes;
2 liters of broth;
200 g chicken fillet;
1 liter of water;
1 carrot and onion;
2 cloves of garlic;
vegetable oil;
salt, pepper and bay leaf.

Preparation:

Boil the fillet, strain the broth, put chanterelles in it and cook for 20 minutes.
Next, add potato cubes and boil until soft.
Onions and grated carrots are sautéed, chicken fillet is cut into slices and added to the soup at the end of cooking.
If there is not enough liquid, add a little water.

Salt and pepper when serving. If desired, add bay leaf and crushed garlic.

Mushroom soup with noodles

The simplest mushroom soup is prepared with noodles. In fact, this is a regular first course with pasta, the only difference is that chanterelles are added to it.

Reference! If you couldn’t bring chanterelles from the forest, you can replace them with oyster mushrooms, butter mushrooms, or even honey mushrooms.

The secret of cooking is that first, peeled mushrooms are boiled in a saucepan. The potatoes are boiled separately, then sauteed carrots and onions are added, and then mushrooms. Vermicelli is placed at the end. Readiness is determined by the softness of all ingredients.

Soup with rice

A hearty dried mushroom soup served with rice. For this, chanterelles are soaked overnight.

Reference! If desired, rice can be replaced with pearl barley or other cereals.

Ingredients:

300 grams of mushrooms;
400 g potatoes;
150 g carrots;
50 grams of onion;
1.5 liters of water;
2 tbsp. rice;
vegetable oil;
salt.

Preparation:

Finely chop the carrots and onions and fry in a saucepan for 1 minute.
Next add mushrooms and cook for 3-5 minutes.
Then pour in water, bring to a boil and add potatoes and washed rice.
The soup is salted and allowed to simmer for 10-15 minutes.

When the dish is ready, it is supplemented with chopped parsley and served.

French soup with chanterelles

Incomparable cream soup according to the traditions of French culinary specialists. This is a festive dish with an exquisite taste, for which it is worth tinkering with preparation. The highlight of the dish will be a pot with a dough lid, which will be used instead of bread.

Makes 6 servings:

Mushrooms – 400 gr.
Bacon - slice.
Onion – 2 large heads (300 gr.).
Cream 33% - 300 ml.
Egg.
Puff pastry without yeast – 300 gr.
Celery - a pair of stalks.
Garlic cloves – 2 pcs.
Cognac – 60 ml.
White wine – 200 ml.
Salt.
White pepper.
Olive oil – large spoon.

Cook:

Rinse the chanterelles and chop coarsely.
Cut the bacon into pieces. Chop celery stalks and onion into cubes. Crush the garlic cloves with a press.
Heat a spoonful of oil and add bacon. Fry over high heat for exactly a minute. When the fat starts to release, add the chopped vegetables. Cook over medium heat for 5 minutes until soft.
Stop frying the mushrooms. Soon a lot of liquid will be released. Cook, stirring frequently, until it evaporates. This will take approximately 15-20 minutes.
Pour in the cognac and stir. Pour in the wine, let it boil, simmer for a couple of minutes.
Transfer the contents of the frying pan to the pan, pour in the broth. Cook for 20 minutes.
Turn off the burner and puree the soup using a blender.
Pour in the cream, salt and pepper. Stir well.
Pour the puree soup into pots or other heat-resistant containers.
Roll out the puff pastry, cut out 6 circles, according to the number of servings. Beat the egg and brush the edges of the circles. Cover the pots with the greased side facing inward. Seal the edges tightly.
Place in the oven preheated to 180 o C. Keep in the oven for 15-20 minutes. The beautiful redness of the dough lid will tell you that it is ready.

With Chiken

Time: 30 min.
Number of servings: 3-4 persons.
Calorie content: 112 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

If you decide to make a very tasty, satisfying and at the same time light soup using fried chanterelles, pay attention to the recipe for chicken broth. The finished broth will be light, and the chicken meat in it will be tender. You can add an appetizing aroma to the soup with the help of spices, and you can adjust the amount of water and thickness according to your preferences. Before placing it on deep plates, be sure to sprinkle with herbs, because they contain a lot of vitamins.

Ingredients:

mushrooms – 200 g;
chicken breasts – 2 pcs.;
vermicelli – 200 g (more or less is possible);
spices, herbs - to taste.

Cooking method:

First, boil the mushrooms and chicken breasts in different pans until half cooked.
Let the main ingredient cool, then chop thoroughly and fry.
Send the chicken there, after rubbing each piece with spices. Fry until golden brown.
Add pre-boiled vermicelli and spices to the total mass. Stir and let the pasta cook a little. Then fill the whole mass with water (broth) - the amount is at your discretion.
Bring to a boil twice. Serve, generously garnished with herbs - this will make the dish look more beautiful.

Lentil soup with chanterelles - meat-free recipe

A simple lean soup for proper nutrition.

Compound:

Lentils – 120 gr.
Chanterelles – 100 gr.
Onion - head.
Vegetable broth or water – 1.5 liters.
Garlic cloves – 2 pcs.
Lemon.
Olive oil – 2 tablespoons.
Chili pepper, dried - pod.
Pepper, parsley, salt, bay leaf.

Cook:

Chop the onion and garlic cloves. Grind the chili pod into powder. Chop the parsley sprigs.
Cut the peeled chanterelles into large pieces.
Heat the oil in a saucepan and quickly fry the onion and garlic.
Add chili powder, chanterelles, and hot vegetable broth.
After boiling, cook covered for 5 minutes.
Add washed lentils.
Bring to a boil, reduce heat. Cook for 30 minutes.
Pour in lemon juice, add seasonings, adjust the taste for salt. Serve with parsley.

Cream soup

Time: 2 hours.
Number of servings: 5 persons.
Calorie content: about 100 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

You can make a delicious puree soup from wild mushrooms. To make it more original, you can use cream. Chanterelle soup is prepared relatively quickly. If the mushrooms are soaked in advance or boiled and frozen, the cooking process will go even faster. Small components can be left whole, the rest will have to be chopped. If necessary, you can let the finished soup brew.

Ingredients:

mushrooms – 300 g;
onions, carrots - 1 pc.;
cream – 30 g;
greens, salt, pepper - to taste.

Cooking method:

First, fill the defrosted main ingredient with cold water (about 2 liters). Leave for half an hour and send to cook – also for 30 minutes.
At the same time, you need to fry the onions and carrots.
After cooking, the chanterelles must be fried (do not pour out the broth).
Add fried vegetables, mix the whole mass. Salt, pepper, sprinkle with your favorite seasonings.
Bring the broth in a saucepan to a boil. Send the base there, pour in the cream.
Before serving, sprinkle the mushroom-flavored soup with herbs, for example, dill.

Mushroom noodle soup from frozen chanterelles in chicken broth

The recipe is also suitable for cooking soup with already prepared small vermicelli. You can cook from any chanterelles - frozen or fresh.

Compound:

Mushrooms – 300 gr.
Potatoes – 3-4 tubers.
Carrot.
Onion.
A handful of flour.
Peppercorns, bay leaf, salt, oil.
Chicken bouillon.

How to cook:

Do not defrost the chanterelles; place them straight into a briquette in a pan with boiling broth. Immediately throw in the pepper and bay leaves.
Chop the onions and carrots and fry them in a frying pan.
When the mushrooms settle to the bottom, add the potatoes cut into soup strips. Continue cooking until the potatoes become soft.
At the same time, make noodles according to the simplest recipe. To do this, pour flour into a bowl, add salt, and add water. Make the dough, roll it out and quickly cut into strips of noodles.
Place the noodles in a saucepan, add salt and cook until done. If you have fresh herbs, throw them into the soup at the very end.

From frozen mushrooms

Time: 30 minutes.
Number of servings: 6 persons.
Calorie content: 104 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty of preparation: easy.

Frozen chanterelle soup can be made lean - this is great for those who prefer light and healthy dishes. If necessary, make it based on any meat broth: in this case, you don’t have to fry the mushrooms and carrots, unlike onions, but simply pour the broth into the pan and add all the ingredients there. To make the first one tasty, add a few cloves of garlic, finely chopped, if desired.

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Ingredients:

frozen mushrooms – 500 g;
potatoes – 4 pcs.;
carrots – 1 pc.;
onions – 2 pcs.;
vegetable oil – 2 tbsp;
salt, pepper - to taste.

Cooking method:

Finely chop the carrots and onions, then fry in a saucepan with a thick bottom.
Add thawed chanterelles, fry for 5 minutes and add water (broth, about 3 liters).
Cut the potatoes into cubes and add to the soup.
Cook the dish until the potatoes and other ingredients are completely cooked.

How to make dried chanterelle soup with beans

Take:

Mushrooms – 350 gr.
Carrot.
Bulb.
Raw smoked sausage – 200 gr.
Chicken broth – 1 liter.
Tomato sauce – 150 ml.
A clove of garlic.
White beans, canned – 150 gr.
Pepper, salt, oil, parsley.

How to cook:

Place a saucepan on the fire, pour in oil, and add diced chanterelles. Add some salt and pepper. Fry over moderate heat until golden.
Chop the vegetables into cubes. Transfer to chanterelles. Continue frying together.
Cut the smoked sausage into cubes and add to the rest of the ingredients.
Pour in the broth. Let it boil. Boil for 7 minutes.
Add the beans, pouring out the preservative from the jar. Add tomato. Boil quickly.
Throw in the parsley and boil for just a minute. Turn off the soup, let it brew and call your household.

Bean

Time: 25 min.
Number of servings: 1-2 persons.
Calorie content: 66.3 kcal per 100 g.
Purpose: for lunch.
Cuisine: vegetarian.
Difficulty of preparation: medium.

Such a dish can become your lifesaver, not only because it is nourishing and tasty, but also quick to prepare. The main ingredients, as the name suggests, are mushrooms and beans (white). You will need chicken broth. If you don’t have it, then a broth made from an ordinary cube would be a good alternative – the result will be no less tasty. You don't need meat, you can add a small amount of sausage.

Ingredients:

beans (white) – 30 g;
carrots, onions, raw smoked sausage – 20 g each;
chanterelles, tomato sauce – 50 g each;
chicken broth – 500 ml;
garlic – 1 clove;
salt, pepper, parsley - to taste.

Cooking method:

Start by cutting the carrots into small cubes.
Place the pan over medium heat. Add olive oil to it and fry the mushrooms until golden brown, not forgetting to add salt and pepper. Stir constantly.
Finely chop the onion, chop the garlic. Place them in a saucepan. Continue frying - the main thing is not to burn.
Cut the sausage into small cubes and place it in the pan with the main mixture.
Pour in the broth. Cook everything for 7 minutes. Then add tomato paste and beans.
Bring the dish to a boil. At the very end you need to add pre-chopped parsley. Cook for another 1 minute, remove from heat and serve.

How to fry fresh chanterelles: step-by-step description

Main product – 600 g;
Garlic – 2 cloves;
Fresh sprigs of dill and parsley;
Vegetable oil;
Salt and pepper (ground black) - to taste.

A step-by-step description will help you see how to fry chanterelles.

After blanching the mushrooms directly in a colander, you can set them aside and wait for the excess liquid to drain. Or you can immediately place them in a dry frying pan and fry for several minutes so that the liquid evaporates under the influence of high temperature. To do this, you do not need to cover the lid, otherwise there will be even more moisture.

Then you need to pour a small amount of oil into the pan and stir.

Add salt and pepper to taste and stir again.

Continue frying the mixture for another 10 minutes, and then add chopped garlic.

After 5 minutes, turn off the heat and immediately sprinkle with finely chopped herbs.

Cover with a lid and let steep for 15-20 minutes, then serve.

How to cook?

Chanterelles are considered one of the safest mushrooms, but it is still necessary not to violate storage conditions. Temperatures above 10°C are only allowed if these mushrooms are cooked within 24 hours. Red mushrooms are 80% liquid, which means you need to know something about their proper preparation. To prevent the mushrooms from becoming rubbery and tasting like mustard, do not make mistakes.

Before cooking, mushrooms are thoroughly washed to remove sand and debris is removed.

It is very important to trim the legs correctly. Their ends must be cut off, otherwise your dish will be too bitter

To prevent the mushrooms from resembling rubber, it is necessary to evaporate all excess liquid from the mushrooms. Then they are stewed for a short time: about 5-7 minutes. If you want to make soup, then soak the chanterelles in hot water for 2 hours or pour boiling water for 20-30 minutes. Mushrooms are added to other ingredients at the end of cooking. 5 minutes should be enough time to cook them in the soup.

As you already know, mushrooms of this type cannot be stored for a long time at room temperature, but they can be sent straight to the freezer. Frozen chanterelles do not lose their special taste. But before frying, such mushrooms must first be thawed. Place them inside a deep container and leave them at room temperature until completely defrosted. It won't take much time. It is imperative to drain the formed water. When the mushrooms dry out a little, start cooking them. Remember that re-freezing them is not a good idea.

Chanterelles go perfectly with fried pork and beef, garlic, potatoes, sour cream and a variety of seasonings. Red mushrooms make equally tasty first and second courses, salads, and even appetizers. Today we will offer you some of the most successful recipes.

How to fry chanterelles with onions and fresh herbs

If we continue to talk about simple recipes for processing forest products, then chanterelles can be fried with onions, how to do this?

Chanterelles – 800 g;
Onion – 1 large head;
Fresh herbs;
Vegetable oil;
Salt, a mixture of ground peppers, bay leaf.

Place the boiled mushrooms in a hot frying pan without oil and fry until the moisture evaporates.
Pour in some oil and add onion, chopped into thin half rings. Instead of onions, you can take young green onions (about 8-10 sprigs) and chop them.
Continue frying for 10 minutes, and then add salt and pepper to taste.
Fry for a few more minutes and add 1-2 bay leaves.
Then sprinkle with chopped fresh herbs, stir and turn off the stove.
Remove the bay leaf and let the dish sit for a while.

The aroma wafting from the kitchen will instantly lure your family to the table, you don’t even have to call them!