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Frozen Chanterelle Soup

Bright, beautiful, and fragrant — a delicious mushroom soup just for you! Frozen chanterelle soup is gorgeous, with an appetizing aroma and an equally appetizing look. It's easy to make if you've stocked up on chanterelles ahead of time, back in summer or fall. It's good not only as a first course but as a full meal in itself, and it looks lovely set out for guests.

leno4kaAuthor avatar
Recipe author
Frozen chanterelle soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 1 g
Fats 56 % 5 g
Carbohydrates 33 % 3 g
69 kcal
GI: 100 / 0 / 0
  • Take the chanterelles out of the freezer ahead of time and let them sit for 2–3 hours at room temperature. Once thawed, tip them into a colander and gently press out the excess liquid. Prep the rest of the ingredients too: wash and peel the carrots and parsley root, then cut them into small cubes; peel the onion and garlic, then dice the onion to match the carrot and parsley and grate or mince the garlic; wash the celery stalk and fennel and cut them into cubes; leave the chanterelles whole, or cut large ones in half or into quarters; cut the sun-dried tomatoes lengthwise into a few strips. Now start cooking! Set a heavy-bottomed, thick-walled pot over medium heat with the olive oil in it. When the oil is hot enough, add the chopped carrot, parsley root, celery, fennel, onion, and garlic. Sauté, stirring constantly, for 8 minutes. Add the prepared chanterelles and cook everything together for 3 minutes, setting aside a little of the mixture to garnish the finished dish. Pour in the broth, bring to a boil, then cook the soup over the lowest heat for half an hour. When the time's up, add the heavy cream, season with salt and freshly ground black pepper, stir everything together, and turn off the heat. Ladle the soup into bowls, garnishing each portion with fresh parsley, sun-dried tomatoes, and a little of the reserved mushroom mixture. Serve the soup hot. And enjoy! ;)

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Chanterelles - 13  kcal/100g
  • Garlic - 143  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Fennel - 49  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Pepper - 26  kcal/100g
  • Parsley root - 49  kcal/100g
  • Mushroom broth - 3  kcal/100g
  • Dried tomatoes - 213  kcal/100g

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