Harzer cheese cream soup with chanterelles

Ingredients for 2 servings:

• 400 g potatoes, floury
• 100 g Harzer cheese
• 1 liter vegetable broth
• 3 tbsp mixed herbs, frozen
• 120 g chanterelles, frozen or fresh
• 50 g bacon, if desired
• 2 shallots
• 1 tbsp fat for frying
• 1 tbsp parsley, chopped
• e.g. salt and pepper
• e.g. nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a quick soup from St. Andreasberg (Upper Harz)

Peel and quarter the potatoes, and boil in salted water. Meanwhile, peel and finely dice the shallots and finely dice the bacon. Clean and slice the fresh mushrooms. Place the frozen mushrooms on a plate and let them thaw slightly. Drain the cooked potatoes, mash them, and season with freshly grated nutmeg. Bring the broth to a boil in a saucepan, stir in the potato mixture, bring back to a boil, and stir in the crumbled cheese. Simmer the soup for 5 minutes, stirring constantly, to melt the cheese. Sprinkle in the herbs and season with pepper. Let it simmer on the stovetop. Heat the frying fat in a pan, fry the bacon and onion cubes, then add the mushrooms and cook, covered, for about 5 minutes. Remove the lid and let the liquid boil away. Season with salt and pepper and add the chopped parsley. Be careful with the salt, as the bacon is already salty. Bring the soup back to a boil, stir well, and season with salt and pepper, if desired. Divide the soup among bowls and place the fried mushrooms in the center. If you omit the bacon, the dish is also suitable for vegetarians.