Creamy Soup with Chanterelles and Leeks

6 servings

20 minutes

Chanterelles are cream's best friend, and their ghostly sweetness becomes more obvious in this combination. To avoid slipping into completely dessert-like combinations, use a tart mushroom broth in the soup - preferably a mix of wild mushrooms .

Energy value per serving

• Calories: 256.9
• Proteins: 3.3g
• Fats: 24.1g
• Carbohydrates: 7.1g

Ingredients

• Chanterelles: 160 g
• Cream 35%: 300 ml
• Mushroom broth: 1 l
• Shallots: 50 g
• Leek: 50 g
• Potato: 1 pc
• Dill: 2 sprig
• Butter: 20 g
• Salt: to taste
• Ground black pepper: to taste
• Truffle oil: to taste
• Olive oil: 20 ml

Cooking steps

1. Cut the potatoes into medium cubes and boil in boiling water until half cooked.

   Required ingredients:

   • Potato: 1 piece

2. Slice shallots and leeks into half rings, tear chanterelles into segments.

   Required ingredients:

   • Shallots: 50 g
   • Leek: 50 g
   • Chanterelles: 160 g

3. Sauté shallots and leeks in a heavy-bottomed saucepan with a mixture of butter and olive oil.

   Required ingredients:

   • Shallots: 50 g
   • Leek: 50 g
   • Butter: 20 g
   • Olive oil: 20 ml

4. Add chanterelles to the onion and sauté everything together. Then pour in the broth, bring to a boil, and simmer for 5 minutes.

   Required ingredients:

   • Chanterelles: 160 g
   • Mushroom broth: 1 l

5. Add cream, then potatoes. Bring to a boil and remove from heat. Serve garnished with dill and truffle oil.

   Required ingredients:

   • Cream 35%: 300 ml
   • Potato: 1 piece
   • Dill: 2 sprigs
   • Truffle oil:  to taste