← All recipes

🍽️ Creamy Chanterelle Soup

173 kcal · 30 min · 4 servings

Ingredients

• 500 g chanterelles
• 2 spring onions
• 1 tbsp olive oil
• salt
• pepper
• 850 ml vegetable broth
• 10 g marjoram (0.5 bunch)
• 100 g sour cream
• 100 g whipping cream
• nutmeg

Instructions

1. 1. Clean the chanterelles thoroughly.
2. 2. Wash the spring onions and slice them into thin rings.
3. 3. Heat oil in a pot.
4. 4. Fry the chanterelles over medium heat for a few minutes.
5. 5. Add the spring onions and sauté them for 1 to 2 minutes.
6. 6. Season the mixture with salt and pepper.
7. 7. Remove about one-third of the chanterelles and set them aside.
8. 8. Deglaze the mushrooms in the pot with a little broth.
9. 9. Let the liquid reduce slightly.
10. 10. Add the remaining vegetable broth.
11. 11. Simmer the soup over low heat for about 5 minutes.
12. 12. Wash the marjoram and shake it dry.
13. 13. Pluck the small leaves off the marjoram stems.
14. 14. Stir the sour cream into the soup.
15. 15. Stir the whipping cream into the soup.
16. 16. Puree the soup finely with a hand blender.
17. 17. Season the soup with salt, pepper, and freshly grated nutmeg.
18. 18. Add the reserved chanterelles back into the soup.
19. 19. Warm the mushrooms through in the soup briefly.
20. 20. Fill four deep bowls with the soup.
21. 21. Sprinkle the finished soup with the marjoram leaves.

Nutrition per serving

• kcal: 173
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 3 g