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Recipes for cooking different types of mushrooms are always popular. First courses attract gourmets with their unique mushroom aroma. The second ones are in demand due to their structure and the possibility of combining different products. Chanterelle soup with cheese is one of the most popular recipes for this type of mushroom.
Secrets of making soup with chanterelles and cheese
According to many culinary experts, chanterelles are ideal for preparing various mushroom dishes. Their main advantages:
- can be stored on a refrigerator shelf for up to 3 days, waiting for processing;
- are not wormy;
- do not require long processing before cooking
Raw materials are preliminarily cleaned of debris, poured into cold water, washed. For boiling, the mushrooms are cut into pieces, and to decorate the dishes, several medium-sized specimens are left intact.
Mushrooms and processed cheese are a win-win flavor combination. The creamy ingredient complements the unique mushroom flavor.
Cheese for the first courses is taken per serving, most often processed cheese is used: it is well suited for making puree soup with chanterelles.
Chanterelle cheese soup recipes
There are several options for preparing a cheese first course. The choice depends on individual preference, as well as the availability of the necessary ingredients. Mushroom soup is often cooked in broths made from various types of meat.
A simple recipe for soup with chanterelles and cream cheese
In culinary photos, the classic recipe for cheese soup with chanterelles looks especially attractive. The bright orange shade of mushrooms is complemented by creamy tones.
The traditional option involves the use of frying, as well as adding a melted briquette at the very last stage of cooking. Main Ingredients:
- carrots, onions, potatoes - 1 pc .;
- boiled hats and legs - 300 g;
- processed cheese - about 100 - 150 g;
- vegetable oil, spices, herbs - to taste.
Onions and carrots are finely chopped and then fried in hot oil. Boiled mushrooms, frying, randomly chopped potatoes are poured with hot water, boiled until soft. In the last step, thin slices of cheese are added. When the products reach readiness, cover the pan with a lid, then let it brew. When serving, add greens
Cheese soup with chicken and chanterelles
The recipe for creamy chicken soup with chanterelles and melted cheese involves cooking in chicken broth. For 300 - 400 g of boiled fruit bodies, take 1 chicken breast, 2 liters of water, 1 bay leaf.
The broth is boiled in advance, the meat is taken out, cut into small pieces, then boiled chanterelles, frying, and processed cheese are added. Before serving, lay the meat in portions on plates. Finely chopped dill is added to each serving.
There is another option for making chicken mushroom soup. The meat that was used to cook the broth is passed through a meat grinder. Add 1 - 2 quail eggs to the resulting minced meat, a little white bread rusks. Knead everything well. Small pieces are separated from the mass, give them the shape of a bun, and dipped into a boiling broth. Boil the meatballs for 5 minutes, then add the processed cheese and turn off the stove. Let it brew so that all the ingredients absorb each other's tastes.
Frozen chanterelle soup with cheese
Fresh mushroom soup can only be prepared when the mushroom season is in full swing. During the cold season, when it is especially important to prepare hot first courses, frozen mushrooms are used. They are left at room temperature for 30-40 minutes. The resulting water is drained. Then the product is boiled, if it has not been pre-heat treated. Then they start cooking.
Hats and legs are combined with frying of onions and carrots, released into boiling water. After 15 minutes. boiling add sliced processed cheese and continue to keep the composition on fire until it softens. Served with herbs and croutons.
Chanterelle mushroom soup with cheese in a slow cooker
A delicious soup with fresh chanterelle cheese can be prepared using kitchen appliances. The multicooker reduces the effort spent, simplifies the cooking process.
For 200 g of fruit bodies, take 1.5 liters of water. Prepared mushrooms are poured with water, left in a multicooker bowl for 1 hour in the "stewing" mode. Then open the lid, add 1 potato sticks, grated onions and carrots. Close the lid and leave for 20 minutes. in the "extinguishing" mode. After that, sticks of processed cheese are added, boiled for another 20 minutes.
The multicooker is turned off, let it brew. To add spice, mix 2 - 3 crushed cloves of garlic with spices, season the dish. When serving, use parsley or dill.
How to make a light chanterelle soup puree, you can find out from the video recipe:
Calorie content of chanterelle mushroom soup with cheese
Calculation of the calorie content of the dish depends on the amount of oil, the fat content of the selected cheese. The traditional recipe using 300 g of mushrooms, 100 g of processed cheese, produced according to the classical technology, is equal to 60 kcal. This dish does not differ in high indicators of energy value, while it contains a useful vitamin and mineral complex.
Conclusion
Chanterelle soup with cheese is a delicious and complete dish that has nutritional value and a wonderful mushroom flavor. According to culinary experts, this recipe is available for successful preparation even for novice housewives.
