Chanterelle soup: the recipe is fast, tasty and simple

Mushroom dishes have always been popular with lovers of delicious food. Gourmets who know how to appreciate the delights of cooking, will never pass by pickled or salted mushrooms and shrimp, stuffed champignons, fried boroviki. Especially good go chanterelles - in the first dishes, and not only.

Chanterelle soup

Very delicious is the chanterelle soup, the recipe of which is offered to you. This product is enough for 4-5 servings. Therefore, if you count on a larger number of consumers, increase all accordingly. The proportions of the components are as follows: green onions (feathers) - a rather large bunch, pork or lard fat - 100 g, mushrooms (chanterelles) - 400 grams, thyme - a few twigs, butter - 3-4 tablespoons.

To prepare a soup of chanterelles, the recipe is recommended on a meat broth, best on beef. However, the pork will do. Next, for refueling, you will need cream - 200 g. And a pinch of grated nutmeg and 2 tablespoons of wheat flour. Let's proceed to the ritual.

1. Finely chop onion. Salo cut into small cubes. Prepare (wash, clean) mushrooms and thyme.
2. To fry onion, which goes to the soup of chanterelles, the recipe advises immediately in a saucepan, where the dish will be cooked. When it becomes transparent, put half the mushrooms there, the same greenery, and simmer for a very short time, about 7 minutes. After that, add the broth, pour in the cream, stir, leave it for about 10 minutes.
3. Now take the frying pan. In the chanterelle soup, the recipe prescribes a mixture of boiled and fried mushrooms. Preheat more butter, put the remaining chanterelles and fry over a good heat until brownish color (5 minutes). Add the fat, let it melt. Salt, sprinkle with nutmeg and pepper, remove from heat.
4. To bring the chanterelle soup to full preparedness, the recipe prescribes the bouillon and mushroom part of it to whip up to a puree consistency. Then separately, in a small amount of liquid (cold!) Dissolve the flour, pour into a saucepan and boil. After that, whisk again the contents to achieve a more homogeneous and delicate creamy consistency.
5. Finish cooking our mushroom soup with chanterelles. The recipe indicates that it is necessary to lay out the contents of the pan in a pan, stir, if necessary, once more salt and add spices.
6. When pouring food into plates, be sure to sprinkle the remaining greens. Serve crumbs or toast from white bread, rubbed with garlic. The latter, by the way, is put in the soup itself - for giving flavor and flavor. However, it is not included in the number of obligatory ingredients.

Mushroom Soup in the Multivariate

But this recipe will be accepted with pleasure by the mistresses, who are the lucky owners of multivarieties. Thinking about how to make a chanterelle soup? The following products will be required: 0.5 kg of chicken fillet, 300 g of mushrooms, medium sized carrots, several potatoes, half of parsnip or celery root, and a quarter of parsley. And a stalk-two leeks. Naturally, salt, sweet and hot pepper, vegetable oil for roasting.
Stages of work:

• Carrots should be cleaned and shredded with straws, potatoes - thin slices or small pieces. Crop the mushrooms. Onions separately cut both parts. And the meat is divided into small pieces.
• Then, put half the ingredients (white part of the leek, mushrooms, meat and carrots) in a bowl, add butter and cook for 10-12 minutes (baking mode).
• After that add the rest of the ingredients (onion, rubbed roots, potatoes, salt, spices, peppers).
• Pour hot water (up to 2 liters) and set the "quenching" mode. Cook for an hour. After the specified time the soup is ready. Serve a delicacy of chanterelles with sour cream and chopped dill, parsley.

Here is this delicacy - rich mushroom soup!