Mushroom dishes have always been popular with lovers of good food. Gourmets who can appreciate the culinary delights will never pass by pickled or salty mushrooms and mushrooms , stuffed champignons, fried mushrooms. Chanterelles go especially well - in the first courses, and not only.
Chanterelle Soup
It turns out very tasty chanterelle soup, the recipe of which is offered to you. These products are enough for 4-5 servings. Therefore, if you count on a greater number of consumers, increase everything accordingly. The proportions of the components are: green onions (small feathers) - a rather large bunch, lard or pork fat - 100 g, mushrooms (chanterelles) - 400 g, thyme - a few twigs, butter - 3-4 tablespoons.
The recipe recommends cooking soup from chanterelles on meat broth, preferably on beef. However, pork is also suitable. Next, for dressing, you will need cream - 200 g. And also a pinch of grated nutmeg and 2 tablespoons of wheat flour. We proceed to the priesthood.
- Chop the onion finely. Slice the fat into small cubes. Prepare (wash, peel) mushrooms and thyme.
- Fry the onion, which goes to the chanterelle soup, the recipe advises immediately in the pan, where the dish will be cooked. When it becomes transparent, put the same half of the mushrooms, the same amount of greens, and simmer for very short time, about 7 minutes. After that, add the broth, pour in the cream, stir, let it warm for about 10 minutes.
- Now take the skillet. In a chanterelle soup, the recipe prescribes to put a mixture of boiled and fried mushrooms. Preheat the butter, put the remaining chanterelles and fry on a good fire until brownish (5 minutes). Add lard, let it melt. Salt, sprinkle with nutmeg and pepper, remove from heat.
- To bring the chanterelle soup to full readiness, the recipe requires the broth and mushroom part to be whipped with a blender to a puree consistency. Then separately, in a small amount of liquid (cold!), Dilute the flour, pour into a saucepan and boil. After this, whisk the contents again to achieve a more uniform and delicate creamy consistency.
- Finish cooking our chanterelle mushroom soup . The recipe indicates that it is necessary to put the contents of the pan into the pan, stir, if necessary, salt again and add spices.
- When pouring food into plates, be sure to sprinkle with the remaining greens. Serve the croutons or croutons of white bread grated with garlic to the dish. The latter, by the way, is placed in the soup itself - to give spiciness and aroma. However, it is not among the required ingredients.
Mushroom soup in a slow cooker
But this recipe will be happy to adopt the hostesses who are happy owners of multicookers. Thinking about how to make chanterelle soup? You will need the following products: 0.5 kg of chicken, 300 g of mushrooms, medium-sized carrots, several potatoes, half the root of parsnip or celery, a quarter - parsley. And a stalk, two leeks. Naturally, salt, allspice and hot pepper, vegetable oil for frying.
Work Stages:
- Peel and chop carrots with straws, and potatoes in thin slices or small pieces. Mushrooms to chop. Onion, chop both parts separately. And divide the meat into small pieces.
- Then put half of the components (white leek, mushrooms, meat and carrots) in a bowl, add oil and cook for 10-12 minutes (“baking” mode).
- After that add the remaining ingredients (onions, grated roots, potatoes, salt, spices, peppers).
- Pour in 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 such an allusion - rich mushroom soup!