Chanterelle soup with cream

Ingredients for 2 servings:

• 300 g chanterelles
• 2 shallots
• 1 medium-sized garlic clove(s)
• 2 tbsp flat-leaf parsley, fresh or frozen
• 2 tbsp extra virgin olive oil
• 6 g beef broth powder
• 300 g cream
• 3 tbsp Marsala
• 1 tbsp wheat flour type 405
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• n. B. Salt
• e.g. leaf parsley, fresh or frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean and roughly chop the mushrooms. Finely dice the shallots and garlic. Wash the fresh parsley leaves and chop them not too finely. Sauté the shallots and garlic in olive oil in a pan until translucent, then add the chanterelles and cook for 5 minutes, stirring occasionally. Add the parsley leaves, mix, and deglaze with the cream. Reduce the heat so the cream doesn’t boil. Dissolve the beef broth in the soup. Dissolve the flour in the Marsala wine and stir into the soup. Add the spices and season with salt, if desired. Arrange on serving plates. Garnish with parsley leaves and serve with white bread or baguette.