Potato and chanterelle cream soup

Ingredients for 4 servings:

• 250 g chanterelles, fresh
• 1 large onion(s)
• 250 g potatoes
• 1 tbsp butter
• ½ liter broth
• 125g tofu
• 3 tbsp soy sauce
• 2 tbsp sherry, dry
• ½ bunch basil
• Pepper, freshly ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean the chanterelles and chop any larger mushrooms. Peel and finely dice the onion and potatoes. Melt the fat in a saucepan, fry the mushrooms briefly, then remove and keep warm. Lightly sweat the diced onion and potato in the pan, deglaze with the stock, cover, and simmer over low heat for about 15 minutes. Meanwhile, let the tofu rest in cold water for 5 minutes. Rinse the basil, shake dry, and pick off the leaves. Dice the tofu, stir into the soup, and puree it in a blender or with an immersion blender until smooth. Bring back to a boil and season with soy sauce, pepper, and sherry. Add the chanterelles and heat briefly. Serve the soup sprinkled with basil.