Chanterelles improve mood and appetite by their very appearance. These mushrooms differ from their forest counterparts not only by their bright yellow color, but also by their special, unique taste and aroma. Connoisseurs know that properly cooked chanterelles are a real delicacy. They are good for any kind of processing - fried, stewed, pickled and baked. A delicious soup is made from chanterelles, both in meat broth and without it.
Chanterelle soup in meat broth
- 500 g of beef on the bone
- 300 g chanterelles
- 1/2 cup rice
- 1 carrot
- 2 onions
- 4 potatoes
- a bunch of dill
- 4-5 peas of black pepper
- 1 bay leaf
- vegetable oil
Rinse the meat, cut into small pieces and put in a saucepan with a volume of 3-3, 5 liters. Pour in water, bring to a boil, then remove the foam. Season with salt and cook for an hour until the meat is tender. Finely chop the onion and carrots and fry until the onions are golden brown. Put the washed and prepared chanterelles in the broth, then send the frying of vegetables.
Add rice with continuous stirring so that the grains do not stick together. Cut the potatoes into cubes and put them in a saucepan, toss in the lavrushka and pepper. Chop and add dill 5 minutes before the end of cooking. Soup is eaten with sour cream, but you can also without it.
Chanterelle soup with chicken breast and cheese
- 400 g chanterelles
- 1 chicken breast (500 g)
- 2 onions
- 2 soft processed cheeses (like "Creamy" or "Druzhba")
- 50 g butter
- 5 potatoes
- pepper, salt.
Place the chicken breast in a 3-liter saucepan, add water, salt and boil until tender. Remove the meat from the broth and cut into portions. Fry the onion and pre-chopped chanterelles in butter. 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 melted curds in thin slices. Season the soup, taste the salt and salt if necessary. The soup is ready when the cheese is completely dissolved.
Chanterelle soup with shrimps
- 500 g chanterelles
- 1 zucchini (500 g)
- 2 pcs. carrots
- 2 onions
- 2-3 potatoes
- ground black pepper, spices to taste
- shrimp to taste
- crackers
Chop the onion and fry until golden brown. Chop the carrots finely or grate, fry with the onions. Put chopped vegetables in a saucepan - zucchini and potatoes, mushrooms, and pour water so that it covers the total mass by about 5-7 cm. Add fried onions and carrots to the broth, salt and add spices. Bring to a boil, then reduce heat and cook the 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. Shrimps boiled in salted water are added to the plate just before use. It is good to serve croutons with garlic to this soup.
