Chanterelle Cream Soup

For the chanterelle cream soup, peel the onion and garlic, cut into small cubes and sauté in a pot with oil. Chop the cleaned chanterelles and sauté them as well.

Deglaze with white wine, add vegetable stock and whipping cream and thyme. Peel the potatoes, cut into small cubes and add to the boiling soup.

When the potatoes are soft, remove the soup from the heat and add the sour cream. Using a blender, finely puree the chanterelle cream soup and season to taste with salt and pepper.

Preparation Tip:

Chanterelles tossed in herb butter and prosciutto chips add the final kick to the chanterelle cream soup.

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