Prepare the chanterelles (ready to cook, e.g. peel, remove woody parts and dirt). Clean the spring onions and cut them with the tender green into 1 cm thick rings. Cut the bacon into strips, as well as the sage leaves. Fry the bacon in olive oil until crispy, remove. In the bacon fat, roast the mushrooms, spring onions and sage for 5 minutes, season with salt, season with pepper. Add vegetable soup and crème fraîche and bring to boil. Add bacon and bring to the table to pappardelle.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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