Chanterelle Soup with Potatoes

For the chanterelle soup with potatoes, blanch the chanterelles briefly so that the bitter substances disappear.

Cut the peeled raw potatoes into small cubes and then sauté them lightly in a little butter. Then pour in beef broth and simmer gently until the potatoes are tender. Now add the blanched chanterelles.

Stir the cream with the sour cream until smooth and add to the soup. Season to taste with salt and pepper. Thicken the soup with cornflour if necessary.

Before serving, garnish the chanterelle soup with potatoes with fresh herbs.

Preparation Tip:

As a light variant for the chanterelle soup with potatoes you can use cream with reduced fat content.

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