Chanterelle Cream Soup

Ingredients for 5 servings:

• ½ liter of water
• ½ cube of stock (depending on the type of broth)
• 400 g chanterelles (also works with other mushrooms)
• 200 g whipped cream (or Creme Legere) corresponds to about 1 cup
• 4 sprigs of parsley
• 5 basil leaves
• 3 m.-sized potatoes
• 1 handful of flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, bring the broth to a boil and season to taste. There are different types; some have a stronger flavor, some have a weaker flavor. Sauté all the mushrooms in a large pan with a little olive oil and add the parsley. DO NOT add salt or any additional seasoning to the chanterelles, as they have a very intense flavor of their own! After about 5 minutes, remove half of the mushrooms and either puree them very finely in a blender or, much better, puree them with an immersion blender (hand mixer attachment) until you can no longer see any pieces and the mushroom aroma is clearly noticeable. Then rub in the potatoes and puree everything again until the mixture is completely smooth. Add a little flour and chopped basil to the remaining mushrooms. Leave them in the pan for another 2 minutes, remove them, chop them up a little more, and add them to the soup. Bring to a boil briefly and stir in the cream. (Do not whip.) Then add a little more basil and season to taste. As mentioned, seasoning is usually not necessary, otherwise the soup will taste too salty. Let it simmer for another 10 to 15 minutes to further enhance the flavor!