With cream

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Video recipe

With cream

With cream cheese

4 l30 min.

1. The water is brought to a boil in a saucepan of a suitable volume.
2. Mushrooms are cut into pieces so that subsequently it is convenient to put them in a spoon when eating, pour them into boiling water and cook for 20–25 minutes.
3. While the mushroom broth is cooked, they are preparing the frying. At the bottom of a heated thick-walled pan, lay 50 g of butter, onions, diced and chopped carrots with a thin straw, then fry well until a caramel shade appears.
4. Chopped potatoes are poured into a mushroom broth, put the finished frying there, and cook over medium heat until the vegetables are ready. After making sure (with a sharp knife) that the potatoes are crumbled, add cream cheese, chopped into uniform slices, and chopped greens into the soup, then beat with a blender to a puree consistency.
5. Ready-made soup puree will have a richer taste and aroma if left before serving for 10-15 minutes. It is recommended to serve this dish with croutons of white or black bread.

With carrots and chicken

4 L 120-180 min.

1. A quarter of the chicken carcass is placed in a deep pan, poured with water and brought to a boil, then the intensity of the fire is reduced, the noise (foam) that appears on the surface of the liquid is collected, and cooked until the meat is ready. It usually takes from 45 to 120 minutes to prepare the broth, depending on the age of the bird.
2. Chicken is removed from the prepared broth, after which the meat is removed from the bones, cut into pieces and returned to the liquid. Chanterelles chopped into medium-sized slices, bay leaf and peas are added there, after which they salt the liquid and continue to cook for 20–25 minutes.
3. Sliced ​​vegetables are poured into the prepared soup: potatoes with cubes, carrots (half) and parsley root with a thin straw. After about 15 minutes all vegetable ingredients acquire the necessary softness, which means that the dish is almost ready.
4. Separately, make vegetable frying in (creamy or refined vegetable) oil from chopped onion slices with transparent slices and half a carrot grated on a fine grater. They are fried in a pan until softened and vegetables are slightly creamy.
5. The fire under the pan is turned off, vegetable frying, finely chopped dill and parsley are spread in the soup, chopped with a mixer (blender) into a homogeneous mass, then pepper and, if necessary, additionally added. Also, garlic slices crushed with a knife or passed through a press are added to the finished dish.

On vegetable broth

2.5 l40-60 min.

1. Preparation of mushroom soup puree on vegetable broth is carried out in two stages, sequentially, one after the other. First of all, prepare a rich broth on water and vegetables. To do this, use potatoes, carrots, petiole celery, parsley root, onions and garlic. All vegetables, peeled, peeled and cut into pieces randomly, garlic cloves remain in the shell. No salt is added during boiling. After boiling the liquid, the heating intensity is reduced, and the vegetables are cooked for 30–40 minutes. over low heat.
2. White bread or unsweetened loaf is peeled and cut into large cubes, the diameter of which does not exceed 1 cm. The bread cubes are fried in a frying pan without oil or in the oven (microwave) until a pleasant brown color appears. Finished crackers are removed from the pan and poured into a deep plate.
3. The onion is chopped in small squares, after which it is fried in butter in a thick-walled saucepan until buttery.
4. Chanterelles, sliced ​​into thin slices, pour into a saucepan for fried onions, mix, then pour a couple of ladles of strained vegetable broth into the container and simmer for about 10 minutes. The readiness of the dish can be determined by the softness of the mushrooms.
5. Next to the stewed chanterelles and onions add potatoes previously removed from the vegetable broth (other boiled vegetables are not used). All ingredients are crushed using a submersible blender, or the mixture is transferred to the bowl of a food processor and ground in it. The result is a fragrant puree of medium density. The dish is salted to taste, put the stewpan on the fire again and brought to a boil, add the remaining vegetable broth and boil the soup on low heat for another 6-7 minutes.
6. When serving, be sure to add croutons made of white bread (10-15 pcs.), Finely chopped dill, black pepper when serving. Such a dish is served only hot.

Important! It is worth controlling the cooking of the vegetable broth and remove the potatoes from the pan in time before it dissolves in water. It can be returned back after completing the preparation of other ingredients.

With cheese and potatoes

2–2.5 l 30–35 min.

1. A block of butter is placed at the bottom of a hot thick-walled stewpan. Next, cubes of onions, chopped with slices of root celery and passed through a press of garlic, are poured into the same place for frying. During frying, all the ingredients are periodically mixed, preventing them from burning. The vegetable mixture is considered ready when the onion slices become translucent.
2. 10-12 pcs. Are separated from the total mass of mushrooms, they are left intact, as they are useful for decorating the finished soup. The remaining chanterelles are cut into pieces with a diameter of 1.5 cm and sent to the stewpan for frying. The mushroom mass is seasoned with Provencal herbs and thyme, white pepper and stew on low heat for about 5 minutes, until the water released from it evaporates.
3. White wine is poured into the prepared dish, after which the mass boils until the amount of liquid decreases again by half.
4. Grains are cut from a young ears of corn with a sharp knife, and potatoes are cut into large cubes.
5. Chicken broth and cream are poured, then empty corn cobs, cut grains and potatoes are put in soup, the thyme is poured, brought to a boil and cooked on low heat until vegetables are completely cooked.
6. Corn cobs and hard thyme twigs are extracted from the prepared soup, the dish is salted and Dutch cheese and parmesan grated on a coarse grater are added. Almost finished dish is covered with a lid and left for 10-15 minutes. for insisting. During this time, the cheese has time to heat up and dissolve in the broth. It remains only to use a blender and give the soup a creamy structure.
7. For a more effective serving of the dish on the table, it is recommended to fry the raw chanterelles left for this purpose in butter or olive oil until ready and put them together with chopped herbs in cream soup.

Important! To cleanly separate the corn kernels from the cob, you need to use a very sharp knife with a thin blade. For convenience, the corn head is set vertically and trimmed from top to bottom.

With greens

1.5 L30–40 min.

1. Peeled potatoes are cut into pieces, laid on the bottom of a thick-walled deep-fryer or frying pan with high sides and fried for 5-6 minutes, after which onion and chanterelles cut into rings are added to the container. Cooking is continued until the products are half cooked (from 10 to 15 minutes).
2. Dry white wine is poured into the dishes to the partially softened chanterelles and vegetables, thyme is poured, and, stirring, boiled until half the wine has evaporated. Next, add chicken stock and boil the mixture to reduce the amount of liquid by half.
3. Fat cream is added to the dish, all the ingredients are mixed and again brought to a boil, after which the heat of heating is reduced and boiled over low heat for 3-5 minutes. Ready soup is salted and pepper, if the amount of salt indicated in the recipe seems insufficient to the cook, he can add it to his taste.
4. Next, the dish must be given the consistency of thick sour cream, for this all ingredients are crushed using a blender. When serving, creamy soup is decorated with chopped watercress greens or a little spinach oil is added.