Creamy Chanterelle Soup

Ingredients

• 500 g chanterelles
• 1 stalk leeks
• 1 Garlic clove
• 5 g Butter (1 tsp)
• Salt
• Pepper
• 1 tsp ground coriander
• 700 ml vegetable broth
• 10 g fresh coriander (0.5 bunch)','125 ml heavy cream

Instructions

1. 1.

   Clean the chanterelles and cut them into pieces. Slice the leek lengthwise, wash, clean and slice thinly. Peel and finely chop the garlic. Melt butter in a pot and sauté the garlic and leeks over medium heat until translucent. Add the mushrooms, cook for 1–2 minutes, then season with salt, pepper and coriander. Pour in 100 ml broth, let it reduce, then add the remaining broth. Simmer everything over low heat for about 5 minutes.

2. 2.

   Meanwhile wash the coriander, shake off excess water and pluck the leaves.

3. 3.

   Remove the soup from the heat, take out about a third of the mushrooms and puree the soup finely. Stir in the cream, taste again and bring to a boil. Divide the soup into four deep bowls and garnish with the remaining mushrooms and coriander.