Potato Truffle Mushroom Soup

Ingredients

• 250 g Potatoes
• 800 ml vegetable broth
• 300 g chanterelle mushrooms
• 2 tbsp olive oil
• 2 tbsp chopped parsley (fresh)
• 1 tbsp soy sauce
• Salt
• pepper (ground)
• nutmeg
• 50 g crème fraîche

Instructions

1. 1.

   Peel, wash, and dice the potatoes.

2. 2.

   Bring the vegetable broth to a boil with the potatoes, cover, and simmer for about 20 minutes until tender.

3. 3.

   Clean the chanterelle mushrooms, cut as needed, and quickly sauté in hot olive oil, seasoning with salt and pepper.

4. 4.

   Puree the cooked potatoes in the broth, then add parsley, salt, pepper, soy sauce, nutmeg, and stir in the crème fraîche.

5. 5.

   Serve the soup in warmed bowls and scatter the sautéed mushrooms on top.