Chanterelles cannot be confused with other mushrooms. They grow apart, never spoiled by insects, have a characteristic taste and red color. Insect larvae destroy the substance safe for humans - chitinmannose polysaccharide, which gives the chanterelles a unique taste. They have an orange tint due to their high carotene content, which makes them useful for strengthening eyesight. High content in cellulose fungi promotes good digestion. The low energy value of the product makes it popular among those who want to lose weight. Cooks appreciate chanterelles for turning any dish into a delicacy. They can be fried with potatoes, baked with meat, used to make sauce - any food with them will have unique organoleptic qualities appreciated by gourmets from all over the world. Chanterelle puree soup is one of these dishes, but any housewife can make it at home.
Cooking Features
In order for a delicious chanterelle cream soup not to hurt and live up to expectations, you need to know a few secrets.
- Chanterelles require preliminary preparation, albeit uncomplicated. They need to sort, rinse, immerse for half an hour in cool water and rinse again. Sometimes after this, the mushrooms are boiled for 15–20 minutes, thrown back in a colander, washed, and only then used to prepare the main dish. Pre-boiling chanterelles is not mandatory, but this procedure will increase the safety of the dish.
- It is not necessary to use mushrooms collected near industrial enterprises, highways, in ecologically unfavorable areas for cooking soup. They are able to accumulate toxins, because of which the dish of them becomes poisonous, even if the mushrooms themselves are categorized as unconditionally edible.
- When cooking chanterelle cream soup, before chopping products, you need to set aside some mushrooms for decoration. This will make the dish even more appetizing when serving.
- Do not overuse the spices when preparing chanterelle cream soup. Seasonings should emphasize the aroma and taste of mushrooms, and not clog them.
- For cooking soup, preferably use fresh chanterelles. If you have frozen mushrooms (and they are frozen correctly, that is, already boiled), they should be allowed to thaw, not trying to speed up the process using a microwave or hot water. Dried mushrooms are pre-soaked in water, then boiled, washed and only after that they are used for their intended purpose.
- To add a creamy consistency to the soup, the ingredients in the composition must be crushed thoroughly. They can be wiped through a sieve or processed by a blender. Using a submersible device, do not forget to turn it off at the time of immersion in the soup and extraction from it, otherwise the spray will start to scatter.
- Potatoes and flour will give a thicker consistency to the soup. Dilute it with broth, milk or cream.
- Cream and cheese give the dish a creamy taste. A similar effect will be if the onions and mushrooms fry in butter.
A chanterelle cream soup with wheat croutons is served. It is better to cook them yourself, by frying the slices in a pan or by drying them in the oven. When using store crackers, preference is given to those of them who have the most neutral taste.
Chanterelle Cream Soup (Finnish)
Composition:
- fresh chanterelles - 0, 4 kg;
- chicken broth - 0, 75 l;
- water - 0, 5 l;
- potatoes - 0, 2-0, 3 kg;
- onions - 0, 2 kg;
- butter - 50 g;
- flour - 20 g;
- cream - 0, 2 l;
- salt, spices - to taste.
Method of preparation:
- Wash the chanterelles, cover with water. Bring to a boil, cook for 15 minutes, removing the foam. Throw in a colander and rinse.
- Peel the potatoes, cut into cubes of medium size.
- Melt the butter in a saucepan.
- Peel the onions, chop them finely, fry until transparent.
- Sprinkle with flour.
- Pour in the cream, whipping the contents of the saucepan with a whisk, cook for a few minutes and remove from the heat.
- Boil the broth, dip the mushrooms and potatoes into it. Several mushrooms can be left to decorate the finished dish.
- Boil until potatoes are tender.
- Grind the contents of the pan using an immersion blender, add salt, add spices if desired, combine with cream sauce.
- Bring the soup, while stirring, to a boil, remove from the stove.
When serving the soup to the table, lay the deferred mushrooms in plates, sprinkle the soup with finely chopped dill and parsley. Potatoes in this case is not a mandatory ingredient, but with it the soup is thicker and more tender.
Fried chanterelle cream soup with whipped cream
Composition:
- fresh chanterelles - 0.5 kg;
- butter - 60 g;
- carrots - 100 g;
- onions - 100 g;
- water - 1 l;
- potatoes - 0.5 kg;
- whipped cream - to taste;
- salt, spices - to taste.
Method of preparation:
- Boil the prepared mushrooms for 30 minutes in water, pour the broth into a clean pan, cool the chanterelles, cut into small pieces.
- In a pan, melt half the oil indicated in the recipe, fry the mushrooms in it.
- Peel carrots, chop grated.
- Free from peel and finely chop the onion.
- Fry the onions and carrots in the remaining oil.
- Peel potatoes, cut into small cubes, dip into mushroom broth, put on the stove and cook until soft.
- Set aside a spoonful of fried mushrooms to decorate the soup, put the rest in a saucepan, where the potatoes are cooked. There, put the roasted vegetables.
- Cook for 5 minutes, then turn into a homogeneous mass using an immersion blender.
- Salt, pepper, bring to a boil and boil for a couple of minutes, stirring the soup so that it does not burn.
When serving, decorate the dish with whipped cream and fried chanterelles.
Chanterelle Cream Soup with Cheese
Composition:
- chanterelles - 0.5 kg;
- potatoes - 0.5 kg;
- onions - 0, 2 kg;
- processed cheese - 0, 2 kg;
- butter or olive oil - as required;
- white table wine - 150 ml;
- hard cheese - 50 g;
- salt, paprika, broth - to taste.
Method of preparation:
- Peel potatoes, cut into small cubes or sticks.
- Finely chop the peeled onions.
- Sort through, wash the chanterelles, soaking them for half an hour in cool water.
- Drain the mushrooms with a napkin, set aside the smallest and most beautiful specimens, cut the rest into large pieces.
- At the bottom of the pan where the soup will boil, melt the butter and fry the sliced mushrooms in it along with the onions.
- After 5 minutes, add potatoes, fry for another 5 minutes.
- Pour in the wine. Evaporate about half of it.
- Pour in broth. Its level should be about 2 fingers higher than the food in the pan.
- Cook over low heat until the potatoes are soft.
- In another pot, heat about half a liter of broth. Adjust its amount depending on how thick the soup should be.
- Put the finely chopped cheese into the heated broth. Cook until the cheese is completely melted.
- Grind potatoes with broth with a blender, dilute with cheese sauce and bring to a boil. Salt, season, cook for 1-2 minutes.
- Add deferred mushrooms in a clean pan in a small amount of butter or vegetable oil.
Spread the soup on plates, put a spoonful of fried mushrooms on top. Additionally, you can sprinkle the soup with paprika and nutmeg. Croutons are served separately.
Chanterelle cream soup is so tasty and appetizing that it is not embarrassing to serve it to the festive table. This dish is considered a delicacy, so it will surely please both guests and households. Despite the exquisite taste, the dish is prepared simply, even an inexperienced cook can make such a dish.
