Frozen chanterelle soup: recipes with photos

Frozen chanterelle soup is a unique dish due to its characteristic aroma and taste. The gifts of the forest contain a lot of protein, amino acids and trace elements, rich in vitamins and antioxidants. The chanterelles themselves are distinguished by the fact that they do not lose their unique properties when freezing and cooking, they are not high in calories, for which they are appreciated by those who want to lose weight.

How to make frozen chanterelle soup

For everything to succeed, it is important to properly prepare the frozen mushrooms. They are pre-boiled, and you need to defrost them only naturally, without hot water and a microwave.

A few tips:

1. Do not overuse spices.
2. Potatoes and flour add thickness to the soup. It is better to dilute the latter with broth or cream.
3. Lemon juice will help preserve the shade of the finished mushrooms.
4. If, after defrosting, the chanterelles are bitter, they are washed for a long time in running water or defended in milk.

Frozen chanterelle soup recipes

If you are confident in the quality of raw materials, you can safely start preparing dishes that will suit not only an ordinary table, but can also decorate a festive dinner.

Mushrooms go well with meat, dairy and seafood, so the former can be cooked with:

• chicken;
• cream;
• cheese;
• shrimp.

A simple recipe for frozen chanterelle mushroom soup

The simplest recipe is defrosted chanterelles with vegetables. It is prepared very quickly, it turns out not only rich and tasty, but also dietary.

Ingredients for creamy mushroom soup:

• frozen chanterelles - 300 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 2 pcs.;
• butter - 20 g;
• peppercorns - 3 pcs.;
• dill - 1 bunch;
• bay leaf - 1 pc.

How to cook:

1. Chop the mushrooms.
2. Fry onions and carrots.
3. Saute with mushroom mass for 10 minutes.
4. Boil the potatoes for 5 minutes.
5. Add frying, spices, after 10 minutes, turn off the heat and season with dill.

Soup with frozen chanterelles and cheese

If you want to make the first more satisfying, put noodles, barley or rice in it. But melted or hard cheese will give the most delicate taste.

Ingredients:

• chanterelles - 300 g;
• onion - 1 pc.
• potatoes - 3 pcs.;
• processed cheese - 2 tbsp. l .;
• black pepper - 0.25 tsp;
• butter - 30 g;
• greens - 1 bunch.

Preparation:

1. Boil the defrosted mushrooms for 15 minutes.
2. Put potatoes for 10 minutes.
3. Stew the onions and carrots.
4. Season with cheese and spices, boil.
5. Insist for about half an hour.

When serving, you can decorate the plate with a slice of lemon and any greens - such a presentation will pleasantly surprise your household.

Frozen chanterelle mushroom soup

For a long time, hot mashed mushrooms, both fresh and frozen, have been considered a special delicacy. French chefs were the first to prepare such a delicacy.Thanks to them, mashed potatoes were tasted in many wealthy houses in Russia, where foreign chefs worked.

You will need the following products:

• chanterelles - 300 g;
• shallots - 40 g;
• cream - 70 g;
• garlic - 3 cloves;
• olive oil - 50 g;
• thyme - 0.25 tsp;
• parsley - 0.5 bunch;
• black pepper - 0.25 tsp.

To correctly make a fragrant mashed potatoes for the first course, you need to follow these steps:

1. Fry mushrooms, add cream, onion, stew for 5 minutes.
2. Grind the stewed mixture in a blender, diluting it with a little water until the consistency of low-fat sour cream.
3. Add crushed garlic and boil for 5 minutes.
4. Season with herbs and spices.

Frozen chanterelle mushroom soup with cream

It is customary to cook mushroom soups with cream or season with sour cream, then they acquire a delicate taste. Powdered cream should contain only cow's milk. If liquid cream is used, then it is better if they are pasteurized; when heated, such a product retains its useful properties.

For cooking you will need:

• chanterelles - 200 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• cream - 1 tbsp.;
• flour - 1 tbsp. l .;
• greens - 0.5 bunch;
• black pepper - 0.25 tsp.

Preparation:

1. Boil mushroom raw materials for 10 minutes.
2. Add potatoes until tender.
3. Fry onions and carrots.
4. Season with flour.
5. Add frying, spices, cream.
6. Boil, sprinkle with herbs.

Frozen chanterelle and chicken mushroom soup

Chicken gives the soup a light piquancy - it turns out to be more satisfying and rich. You can use both fillets and pulp on the bone. It is recommended to take legs or thighs, but first boil them.

To get a delicious masterpiece from mushrooms and chicken, you need to take:

• chanterelles - 500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• butter - 50 g;
• fillet - 350 g;
• black pepper - to taste;
• greens - 0.5 bunch.

For cooking you need:

1. Fry the mushrooms.
2. Saute the onions and carrots.
3. Brown the chicken in a pan, boil for 10 minutes.
4. Add potatoes, fry, spices and cook over medium heat for 15 minutes.

Mushroom soup with frozen chanterelles and shrimps

To surprise guests with a masterpiece of frozen mushrooms, you can prepare a more original delicacy - chanterelles with shrimps.

Ingredients:

• mushrooms - 200 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• shrimp - 200 g;
• potatoes - 3 pcs.;
• processed cheese - 2 pcs.;
• olive oil - 30 g;
• cream - 80 ml;
• black pepper - 0.25 tsp;
• greens - 0.5 bunch.

Cooking process:

1. Put carrots into boiling water, and then potatoes.
2. Simultaneously fry the onion until golden brown, add the mushrooms, and simmer until tender.
3. 10 minutes after cooking vegetables, add mushroom frying and cook for another 10 minutes.
4. Season with cheese and spices, boil for 5 minutes.
5. Boil and peel the shrimp separately, grind in a blender with cream and pour into a saucepan.
6. Sprinkle with herbs, insist.

Soup recipe with frozen chanterelles in a slow cooker

The multicooker copes with cooking soup in just 40 minutes. The first for a delicious meal can be prepared very quickly and effortlessly.

You will need:

• chanterelles - 400 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• garlic - 2 cloves;
• butter - 20 g;
• black pepper to taste.

To cook chanterelles in a multicooker, you need:

1. Grind vegetables and mushrooms.
2. Put the mushrooms in a bowl, add water, set the "Stew" mode for 10 minutes.
3. Add vegetables and spices and cook for another half hour.
4. Season the finished dish with butter and crushed garlic, insist.

Calorie content of mushroom soup with chanterelles

Chanterelles contain few calories, so they are good for diet menus, and in vitamin C they are ahead of some vegetables. Nutritionists define the calorie content of frozen chanterelle dishes as average, per 100 g - from 20 to 30 kcal. The nutritional value depends on the ingredients. For example, vegetable mushroom soup contains:

• fat - 7.7 g;
• proteins - 5.3 g;
• carbohydrates - 7.4 g.

Conclusion

If you take on a soup made from frozen chanterelles, you need to be sure of the quality of the mushrooms - they retain their beneficial properties for only 3-4 months, then the taste also changes. It is important to follow the recipes, you can only vary the spices and additional ingredients. If you follow the advice of experienced chefs, all dishes will surely delight you with an unforgettable taste.

Recommended entries

Delicious celery soup for weight loss

Vietnamese Pho soup: step by step recipe with photos