Chanterelle soup - 2 cooking recipes

Commercially valuable chanterelles are loved because they are almost never wormy. Thanks to this, these red mushrooms can be consumed in any form: fresh, dried, pickled, salted, and sometimes even raw. The first of them can be cooked with the addition of any of the listed preparations. But if you can use fresh ones, it’s worth making soup with them at least once.

Almost all chanterelle soup recipes require soaking. Fresh mushrooms, cleaned of dirt, should lie in water for about 20 minutes. For dry ones, it will take three hours. Frozen ones need to be thawed at room temperature. The second time they can no longer be put in the freezer. It is enough to rinse salted ones in running water, washing off excess salt. Same with pickled ones.

There are no special features - fresh ones are cooked quickly and are added to the pan after all the vegetables, 15 minutes before the end of cooking. You can use any broth: meat, chicken, vegetable. Boil in water to get a subtle mushroom flavor. The same vegetables that go into any soup are added: potatoes, carrots, onions, garlic. Can be supplemented with: bell peppers, zucchini, tomatoes.

Dry ones are placed in a pan with water or broth first. Each recipe will have its own description of the steps and stages of cooking - you just need to follow them.

To emphasize the mushroom flavor, the following spices are added to the dish:

Tips and tricks: