Potato Cream Soup with Mushrooms

Ingredients

• 400 g Potatoes
• 1 bunch vegetable mix
• 2 tbsp olive oil
• 800 ml vegetable broth
• 150 g crème fraîche
• Salt
• Pepper (freshly ground)
• rosemary sprigs
• 100 g chanterelle mushrooms
• butter
• 4 tbsp half‑stiff whipped cream

Instructions

1. 1.

   Wash, trim and finely chop the vegetable mix.

2. 2.

   Peel and dice the potatoes; sauté with the vegetable mix in hot oil for 3 minutes. Add broth, bring to a boil, then simmer covered for 15 minutes. Puree the mixture, stir in crème fraîche, and season with salt and pepper.

3. 3.

   Clean the chanterelles, cut if needed, and quickly brown them in hot oil, seasoning with salt and pepper.

4. 4.

   Serve the soup in bowls, decorating with rosemary sprigs, chanterelles, and a swirl of whipped cream.