Chanterelle potato soup

Ingredients for 4 servings:

• 250 g chanterelles
• 2 tbsp dry sherry
• Salt
• pepper
• nutmeg
• 500 ml vegetable stock
• 1 tbsp butter
• 250 g potatoes
• 1 piece(s) onion(s)
• 1 bunch of basil
• Butter, cold for binding

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop the onion and finely dice the potatoes. Melt the butter in a saucepan. First, briefly fry the mushrooms and then remove them. Sauté the potatoes and onion until translucent. Then add the broth and simmer, covered, for 20 minutes until soft. Puree everything and beat until frothy. Bring the soup back to a boil and season with pepper, salt, sherry, and nutmeg. Thicken with the cold butter. Then briefly heat the mushrooms in the soup and sprinkle with basil strips.