Chanterelle cream soup

Ingredients for 4 servings:

• 250 g chanterelles
• 1 onion(s)
• 1 carrot(s)
• 20 g celeriac
• 80 g cream cheese spread
• 1 bunch of parsley
• 200 ml cooking cream
• 250 ml vegetable stock
• 50 ml white wine
• salt and pepper
• allspice powder
• nutmeg
• 1 ½ tbsp clarified butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Finely chop the onion, carrot, and celery. Clean and halve or quarter the chanterelles, depending on their size. Finely chop the parsley and put the vegetable stock on the stovetop. Set aside half of the diced onion and a small handful of smaller chanterelles. They will be used later as an ingredient in the soup. Heat about 1 tablespoon of clarified butter in a saucepan and sauté half of the onion, the carrot, and the celery. Then add the sliced ​​chanterelles and the parsley. Sauté the chanterelles, stirring constantly. Pour in the vegetable stock and add the cooking cream. Bring to a boil. Remove the pan from the heat and puree the contents with a blender until the desired creamy consistency is reached. Season the soup to taste with the spices and wine and return it to the heat. Add the cream cheese and let it melt. Sauté the diced onions and baby chanterelles you set aside at the beginning of the soup with about 1/2 tablespoon of clarified butter in a pan and season with salt and pepper. Add to the soup and serve.