Wild Herb Soup

Ingredients

• 500 g mixed young wild herbs (e.g., nettles, pimpinelle, dandelion and bird's-foot trefoil)
• 1 bunch parsley
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 0.75 l vegetable broth
• 0.25 l heavy cream
• 2 tbsp whipped cream
• Salt
• pepper (ground)
• nutmeg (ground)
• 100 g fresh chanterelles

Instructions

1. 1.

   Rinse the wild herbs and remove all tough stems. Detach the parsley leaves. Wash the wild herbs and parsley thoroughly, then pat dry. Finely chop with a knife.

2. 2.

   Peel the onion and garlic clove and finely chop them. Melt 1 tbsp butter in a pot without browning it. Sauté the onion and garlic until translucent while stirring. Add broth and cream, bring to a boil once.

3. 3.

   Reduce heat and simmer gently for 3 minutes. Stir in the herbs (except for 2 tbsp) and whipped cream. Season with salt, pepper, and nutmeg.

4. 4.

   Clean the chanterelles, quickly sauté them in 1 tbsp butter, then add to the soup. Serve sprinkled with the remaining herbs.