Chanterelle soup

Boil the chanterelles in 3 liters of water over low heat to make broth.

Remove the mushrooms from the prepared broth.

Chop the potato and carrot finely.

Send the potatoes and carrots to the broth, boil until soft.

Chop the onion finely.

Sauté the onion in butter.

Add sautéed onion to the broth.

Combine half of the boiled chanterelles with cream, add 5 tablespoons of broth, bring to a boil, and blend until creamy texture.

Send the chanterelle puree to the soup.

Also add the remaining whole chanterelles to the soup. If they are too large, they can be chopped.

Serve the soup with parsley/pickled cucumber or croutons.