Creamy Mushroom Soup with Sour Cream and Parsley

Ingredients

• 500 g chanterelles
• 75 g turkey bacon
• 1 onion
• 1 Garlic clove
• 10 g parsley (0.5 bunch)
• 15 g Butter (1 tbsp)
• Salt
• a pinch nutmeg
• Pepper
• 2 tbsp lemon juice
• 700 ml light vegetable broth
• 75 g sour cream

Instructions

1. 1.

   Clean the chanterelles and cut them into pieces. Dice the turkey bacon finely. Peel and finely chop the onion and garlic. Wash, dry shake, and finely chop the parsley. Melt the butter in a pot and sauté the onions with the garlic until translucent; add the bacon and fry briefly. Add the mushrooms and cook together, seasoning with salt, freshly grated nutmeg, and a little pepper.

2. 2.

   Pour in the lemon juice and broth, bring the soup to a boil once, then remove from heat. Whisk the sour cream with about 100 ml of soup liquid and stir this mixture into the soup. Taste, serve in preheated bowls, and sprinkle with parsley.