How to cook delicious chanterelle soup

Chanterelles mood and appetite one of its kind. These mushrooms are different from their forest counterparts are not only bright yellow color, but also special, unique taste and aroma. Connoisseurs know that properly cooked chanterelles - a real delicacy. They are good in any treatment - fried, stewed, marinated and baked. Chanterelle cook a tasty soup, like broth or without.

Soup with chanterelles in meat broth

• 500 g beef on the bone
• 300 g of chanterelles
• 1/2 Cup rice
• 1 carrot
• 2 bulbs
• 4 potatoes
• a bunch of dill
• 4-5 peas of black pepper
• 1 Bay leaf
• vegetable oil

Cooking

Meat wash, cut into small pieces and place in a saucepan with a volume of 3-3,5 l. cover with water, bring to a boil, remove the foam. Salt to taste and cook for one hour until the meat is cooked. Onion and carrot finely chop and fry until Golden brown onions. Washed and prepared chanterelle dipped in the broth, then send fried vegetables.

Add rice while continuously stirring, so as not stuck together grains. Potatoes cut into cubes and drop into a pan, throw Bay leaf and pepper. Chop and add the dill 5 minutes before the end of cooking. The soup has sour cream, but it is possible and without it.

Chanterelle soup with chicken breast and cheese

• 400 g of chanterelles
• 1 chicken breast ( 500 g)
• 2 bulbs
• 2 soft processed cheese (like "Creamy" or "Friendship")
• 50 g butter
• 5 potatoes
• pepper, salt.

Cooking

Chicken breast, place in a saucepan with a volume of 3 liters, pour water, add salt and boil until tender. To extract the meat from the broth and cut into portions. In butter fry the onion and pre-chopped chanterelles. Lower zazharku in the broth and cook for 15 minutes on low heat, then add diced potatoes.

Once the potato is cooked, add the chopped chicken meat into the broth and melted cheese thin slices. Pepper soup, try the salt and salt if necessary. Soup is ready when cheese is completely dissolved.

Cream soup of chanterelles with shrimp

• 500 g chanterelles
• 1 zucchini (500 g)
• 2 PCs. carrots
• 2 bulbs
• 2-3 potatoes
• ground black pepper, to taste
• shrimp to taste
• crackers

Onions chop and fry until Golden brown. Carrots finely chop or RUB on a grater, fry with onions. In a saucepan put the chopped cubes of vegetables - zucchini and potatoes, mushrooms, and cover with water so that it covers the overall weight by about 5-7 cm Add the broth, roasted onions and carrots, season with salt and add spices. Bring to a boil, then reduce the heat and simmer the soup for about an hour.

After the vegetables protushitsya, remove them from the pan and beat with a blender. Return vegetable puree to broth, mix well and let the soup simmer. Boiled in salted water shrimp added to the dish immediately before use. Well this soup submit with garlic croutons.