Chanterelle soup

Ingredients for 4 servings:

• 400 g chanterelles
• 100 g shallot(s), finely chopped
• 2 tbsp butter
• 800 ml chicken broth
• 100 ml cream
• 100 ml sour cream
• 1 egg yolk
• 1 clove(s) garlic, finely chopped
• e.g. salt and pepper
• 1 tbsp cornstarch
• n. B. Cress

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the chanterelles thoroughly and cut the larger ones in half. Be careful to clean the mushrooms with a brush and rinse them briefly in cold water; if possible, do not put them in water, as this will lose the flavor. Sauté the mushrooms with the diced onion and garlic in butter until lightly browned. Then add the chicken stock and simmer gently for 10 minutes, then add the cream. Whisk the egg yolk, sour cream, and cornstarch. Remove the pan from the heat and stir the mixture into the soup with a whisk. Bring to a boil briefly, stirring constantly, and then remove from the heat immediately. Season with salt and pepper. Serve on plates and sprinkle with cress. Serve with fresh baguette.