You will surely like a cream soup made from fresh chanterelles with cream, which has such a gentle and pleasant taste that all households will definitely ask you for supplements. This dish is very useful, due to its high calorie and nutritional value.
Exquisite cream soup with chanterelles and cream
This recipe for mushroom cream soup, prepared from chanterelles, will surely become your desktop after the first preparation.
Ingredients:
- thyme - 2 branches;
- chanterelles - 700 g to make a puree + 100 g extra;
- parsley - 3 stems;
- broth , cooked from white mushrooms - 50 ml;
- shallot onion - 220 g;
- olive oil - 50 g;
- garlic - 4 teeth;
- cream - 60 g.
Preparation
Wash and dry the chanterelles, and then approximately 100 g of mushrooms (it is better to select those that are smaller) temporarily set aside. The remaining chanterelles and shallots are cut into small pieces. In a frying pan pour a little olive oil and put finely chopped cloves of garlic (also they can be crushed with a knife) and twigs of thyme. Then place the mushrooms there and fry for a few minutes. Leave the mushroom mass to cool, having previously separated from it thyme and garlic.
The next step of this recipe is an exquisite cream-soup made from chanterelles with cream and will turn mushrooms into puree. To do this, mushrooms and onions are placed in a blender, with which they make a mushy mass. Then add to the mushroom puree broth, cooked from white mushrooms, and transfer the mixture into a saucepan. Set aside the chanterelles in advance, fry the whole, pouring the minimum volume of oil into a frying pan. After that, salt and pepper the prepared mushrooms, and fill them with chopped parsley and garlic. Preheat the soup until warm, but not hot, and pour the cream into it. Mix everything together and immediately try it.
Cream soup with fresh chanterelles and carrots
If you are interested in how to make a cream-soup of chanterelles with a slightly sweet taste, try adding carrots to it.
Ingredients:
- butter - 40 g;
- water - 2.5 liters;
- Freshly ground pepper and salt - to taste;
- chanterelles - 525 g;
- garlic - 1 tooth;
- carrots - 1 piece;
- dill - 3 branches;
- potatoes - 4 pcs .;
- Sunflower oil - 1 tbsp. a spoon;
- onions - 1 pc .;
- cream - 150 ml.
Preparation
Go over the chanterelles and rinse them well in cold water. Cut the large mushrooms into small pieces, small ones can not be touched. Peel potatoes and onions and cut into small cubes, and peel the carrots with a large grater. Dill and garlic finely chop.
Pour the water into a saucepan, sprinkle a little and wait for it to boil. Then throw the potatoes there and boil it for about 15-20 minutes on a small fire. In a frying pan, heat the vegetable oil and half the required butter. On the minimum possible fire fry the onion for about 3-4 minutes, then mix it with carrots and stew vegetables for a couple of minutes, after closing the lid. Fire should not be too strong, also do not forget to constantly stir the mixture.
Toasted vegetables add to the potatoes and leave to cook, having tightened the fire to a minimum. In a frying pan where vegetables were roasted, fry the chanterelles, putting out the middle fire, until the liquid evaporates almost completely. Mix them with the remaining butter, then stall for another couple of minutes. Then add the mushrooms to the pan with soup, and in a pan for a half or two minutes, brown the garlic, which also put in a creamy cream soup with chanterelles. Pour in the cream, bring the dish to a boil and season with chopped dill.