John Myers
Potato Soup with Chanterelles
The perfect potato soup with chanterelles recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- 1 bunch Soup vegetables
- 2 Shallots
- 40 g Butter
- 1 liter Vegetable broth, instant
- 300 g Fresh chanterelles
- 200 ml Cream
- 1 tsp Dried marjoram
- Salt and pepper
- Freshly grated nutmeg
- 1 tbsp Freshly squeezed lemon juice
- Peel or clean the potatoes, the soup vegetables and the shallots, wash and cut into large pieces. Melt half of the butter in a saucepan. Sauté the vegetables in it and add the marjoram.
- Pour in the vegetable stock, bring to the boil and simmer for about 30 minutes until the vegetables are soft. Finely puree the soup with a blender.
- Clean the chanterelles and cut in half, depending on their size. Heat the remaining butter (30 g) in a pan and fry the mushrooms for about 5 minutes. Season with salt and pepper.
- Whip the cream until stiff (I used spray cream). Fold in the lemon juice and cream. Season the potato soup with salt, pepper and nutmeg. Pluck the parsley leaves from the stems. Arrange and serve potato soup with chanterelles and parsley.
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