Chanterelle Soup with Toasted Bread

Ingredients

• 800 ml vegetable broth
• 500 g fresh chanterelles
• 3 medium cooked potatoes
• 2 shallots
• 3 Garlic cloves
• 1 EL olive oil
• 200 ml whipping cream (at least 30% fat)
• Sauce binder (as needed)
• Salt
• pepper (ground)
• 0.25 TL porcini mushroom powder
• 4 white bread slices
• 1 EL Butter
• 1 TL freshly chopped thyme
• 2 EL olive oil (for drizzling)

Instructions

1. 1.

   Bring the broth to a boil. Clean 400 g of mushrooms and roughly chop them. Peel the potatoes and dice into small cubes. Peel one shallot and two garlic cloves and finely mince. In a pot heat the olive oil and sauté the shallot and garlic until translucent. Add the potatoes and mushrooms, then pour in the broth.

2. 2.

   Bring everything to a boil and simmer for 10-15 minutes over medium heat. Then puree the soup very fine and add the cream. Reheat and thicken with sauce binder if needed. Season with salt, pepper, and porcini mushroom powder.

3. 3.

   Toast the white bread slices in a toaster or oven. Cut each slice diagonally twice. Clean the remaining mushrooms and finely chop them. Peel and mince the shallot and garlic again. In a pan heat butter and sauté the shallot and garlic until translucent. Add the mushrooms and cook until their liquid has evaporated. Season with salt, pepper, and thyme. Distribute the mushrooms over the bread slices. Ladle the soup into bowls, drizzle with olive oil, and serve garnished with the toasted bread.