Creamy Chanterelle Soup with Marjoram

Ingredients

• 600 g fresh chanterelles
• 4 medium waxy potatoes
• 2 Spring Onions
• 2 tbsp butter
• Salt
• black pepper (freshly ground)
• 800 ml vegetable broth
• 2 tbsp lemon juice
• 50 g crème fraîche
• 100 ml heavy cream
• Nutmeg (freshly grated)
• 1 handful fresh marjoram

Instructions

1. 1.

   Clean the chanterelles. Peel, wash and dice the potatoes. Wash, trim and slice the spring onions into rings. Heat butter in a pot and briefly sauté the chanterelles. Add the onion rings and sauté for a short time. Season with salt and pepper. Set aside about one‑third of the chanterelles.

2. 2.

   Deglaze the remaining mushroom mixture with a splash of vegetable broth, add the potato cubes, let them simmer slightly, then pour in the rest of the broth and lemon juice and gently simmer everything for 15 minutes. Add the crème fraîche and cream, then puree until smooth. Season with salt, pepper and nutmeg. Return the reserved chanterelles to the soup and warm through. Serve by ladling the creamy chanterelle soup into deep bowls and sprinkling with marjoram leaves.