Chanterelle soup puree with cream through a blender recipe with photo

Encyclopedia "Mushroom-Info" Mushroom dishes Mushroom cream soup with chanterelles: recipes for first courses

Chanterelle soup is a tasty and aromatic first course. But his positive qualities do not end there. The creamy consistency of the soup is great for everyone in the family, even children. In addition, puree soup is an excellent “platform” for any housewife to show off her decorating skills. When serving, the dish can be decorated in such a way that everyone will perceive it as an exotic delicacy.

Recipes for creamy soups with chanterelles are considered a culinary delight in any cuisine in the world. However, this does not mean that such a dish cannot be prepared at home. The proposed options with step-by-step descriptions will help any housewife cope with the process.

• Fragrant chanterelle soup with cream
• Chanterelle soup with melted cheese
• Pumpkin puree soup with chanterelles: how to cook a mushroom dish with pumpkin
• Creamy chanterelle mushroom soup with herbs
• Hearty puree soup of chanterelles, potatoes and cheese
• Chanterelle soup with carrots and chicken
• Chanterelle soup with vegetable broth

Fragrant chanterelle soup with cream

Chanterelle soup with cream always turns out delicious, with a delicate creamy consistency and amazing aroma. This dish will warm you up on cold winter days, fill you with nutrients, and give you strength.

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

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

The onion is peeled, chopped into cubes and fried in oil until golden brown.

Boiled chanterelles are cut into slices and added to the onion, fried for 15 minutes. over medium heat.

The potatoes are peeled, cut into pieces and placed in boiling water with a bay leaf.

Boil until tender, place in a blender, add mushrooms and vegetables.

The mass is crushed in a blender, a little broth is poured in and whipped again.

Cream is poured in, salted and poured into the pan.

When serving, add a little chopped parsley to each plate for flavor.

Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Chanterelles – 13 kcal/100g
• Ground black pepper – 255 kcal/100g
• Parsley – 45 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Cream 35% – 337 kcal/100g
• Cream 40% – 362 kcal/100g
• Mushroom broth – 3 kcal/100g

Calorie content of products: Chanterelles, Vegetable oil, Onion, Parsley, Flour, Mushroom broth, Heavy cream, Salt, Ground black pepper

Chanterelle soup with melted cheese

In winter, you always want healthy and satisfying dishes to satiate your body. Prepare a delicious chanterelle soup with cheese and get a real “feast” for your stomach.

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

The chanterelle soup puree according to the proposed recipe will please even the most capricious gourmets if it is prepared correctly.

1. Heat a little vegetable oil in a saucepan and add diced bacon, crushed garlic and quartered onion.
2. Fry until golden brown and add the chanterelles cut into pieces.
3. Simmer over low heat for 10 minutes. and add diced potatoes.
4. Add a little water, add salt, bay leaf and simmer until the potatoes are ready.
5. Remove from heat, remove the bay leaf, let the soup cool slightly and use a blender to puree.
6. Dilute the cheese in 200 ml of hot water, pour into the soup and put the saucepan back on the stove.
7. Boil for 5-7 minutes, pour into deep bowls and serve.

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.

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

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Creamy chanterelle mushroom soup with herbs

Creamy chanterelle soup with herbs has a bright taste and aroma. There is no need to be afraid that the first course turns out to be quite high in calories and rich, because it is very appetizing and healthy.

• 500 g 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.

The chanterelle soup is prepared step by step, the process is described below.

1. Place the boiled chanterelles in a frying pan with butter and fry until tender.
2. Immerse in water, boil for 5 minutes, peel all the vegetables and add to the mushrooms.
3. Boil until fully cooked and transfer with a slotted spoon to a deep bowl, let cool slightly.
4. Grind with an immersion blender, then pour the resulting mass into the broth.
5. Combine the melted butter with cream, flour, yolk, whisk and pour into the soup.
6. Add some salt, cook for 3 minutes, leave covered for 10 minutes to steep.
7. When serving, place a small amount of chopped herbs on each plate.

Selection and preparation of ingredients

Chanterelles are carefully sorted and cleaned of dry forest debris (twigs, leaves, pine needles), at the same time checking for worms and removing bad ones. It is not enough to rinse fresh agaric mushrooms under running water, since particles of sand or soil often remain under the cap.

Did you know? Chanterelle mushrooms are so named for the similarity of their color to a red fox's fur coat. Their bright color is visible from afar to mushroom pickers in the coniferous forest floor.

They are placed in a deep basin and rinsed in several waters, after which they are thrown into a colander and excess moisture is allowed to drain. If the recipe calls for vegetables, they are washed and peeled, then chopped (large or fine) according to culinary requirements.

Hearty puree soup of chanterelles, potatoes and cheese

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

• 500 g chanterelles;
• 300 g potatoes;
• 3 onions;
• 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 potatoes are peeled, cut into several pieces and placed in a deep pan.
2. Water is poured so that its level covers the vegetable by 2 cm.
3. Add salt to taste and cook over medium heat until tender.
4. The onion is cut into cubes, the mushrooms are sliced, everything is fried together in oil until golden brown.
5. Place the potatoes in a blender and grind until smooth.
6. It is sent back to the pan, and the mushrooms and onions are chopped in a blender.
7. Everything is added to mashed potatoes, ground pepper and paprika are added and mixed.
8. Cream is poured in, processed cheese is added and brought to a boil.
9. The dish is served in portioned plates with the addition of crackers. This puree soup can be prepared for 2-3 days; before use, you just need to heat it in the microwave.

Chanterelle soup with carrots and chicken

Everyone will like the recipe for chanterelle mushroom soup, because it has a delicate consistency and a pleasant aftertaste of cream cheese.

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

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

A little about the origin of the mushroom

Chanterelle or, as it is popularly called, cockerel, is an edible mushroom with a fleshy stem. In the scientific community, this delicacy is called “kanfara”, since the body of the cockerel vaguely resembles a vessel in the shape of a goblet.

This type of mushroom has long been loved by avid mushroom pickers, because it is never wormy. In addition, the cockerel does not disintegrate during cooking, as happens with porcini mushrooms, so any dish looks aesthetically very attractive.

Is it possible to cook mushroom soups from fresh or dried chanterelles? The answer is clear - yes! The French and Italians are very fond of preparing dishes from cockerels, and in some overseas countries this delicacy is valued even more than porcini mushrooms. Fresh and dried cockerels can be boiled and fried, stewed and baked in the oven. And so that they give a pleasant aroma, experienced chefs recommend cutting them quite finely.

How can you make mushroom soup from chanterelles? In fact, the process of preparing dishes with the “participation” of cockerels is not much different from preparing any other mushroom soup. The only thing that qualitatively distinguishes “red wine glasses” from other species is the absence of worms. Therefore, you don’t have to disassemble the mushrooms before cooking, but you must cut off at least a third of the stem before cooking.

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