From our recipes offered below, you will learn how to cook mushroom soup from chanterelles. After trying once this delicious dish, you will always be among his admirers.
Mushroom soup with chanterelle and cheese - recipe
Ingredients:
- chanterelle - 320 g;
- processed cheese - 120 g;
- potato tubers - 250 g;
- onion green - 3-4 stems;
- carrots - 75 g;
- laurel leaves - 1-2 pieces;
- butter - 25 g;
- dried basil - 1-2 cloves;
- salt.
Preparation
Mushrooms are washed well a few times in cold water to get rid of all contaminants, sand and leaves. If the chanterelles are small you can leave them whole, larger ones are better cut into pieces of the desired size. We put the mushrooms in a saucepan, pour water, warm up to a boil and boil for fifteen minutes.
While mushrooms are cooked, cleaned and cut into cubes of potato tubers. We pass on the creamy butter pre-cleaned and sliced carrots and finely chopped green onions. We lay vegetables to mushrooms, add salt and laurel leaves and cook until potatoes are ready. Then we throw the dried basil, add the grated cheese pasted through a grater or sliced and stir until it dissolves. We remove the soup from the fire, pour it on plates and serve it to the table.
Mushroom cream soup with chanterelles
Ingredients:
- chanterelle - 800 g;
- broth of ceps - 75 ml;
- shallot onion - 190 g;
- cream - 75 ml;
- garlic - 3 cloves;
- fresh thyme - 2 sprigs;
- olive oil - 55 ml;
- fresh parsley - 3-4 sprigs;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Chanterelles are thoroughly washed, we take a hundred grams of the smallest, and the rest is fried in olive oil, adding shallots, peeled and crushed with a knife
The remaining whole small chanterelles are fried in olive oil, at the end we add salt, pepper, finely chopped clove of garlic and parsley.
Ready cream soup is poured into a plate, we spread the fried mushrooms, a twig of thyme from the top and serve it to the table.