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🍽️ Creamy Chanterelle Soup with Sour Cream

246 kcal · 30 min · 4 servings

Ingredients

• 500 g chanterelles
• 75 g turkey bacon
• 1 onion
• 1 clove garlic
• 10 g parsley (0.5 bunch)
• 15 g butter (1 tbsp)
• salt
• 1 pinch nutmeg
• pepper
• 2 tbsp lemon juice
• 700 ml light vegetable broth
• 75 g sour cream

Instructions

1. 1. Wash the chanterelles thoroughly and cut them into bite-sized pieces.
2. 2. Dice the bacon into small, fine pieces.
3. 3. Peel the onion and garlic and chop both ingredients very finely.
4. 4. Wash the parsley, shake it dry, and chop it finely as well.
5. 5. Heat the butter in a pot.
6. 6. Sauté the onions and garlic in it until they are translucent and soft.
7. 7. Add the diced bacon and fry it briefly.
8. 8. Add the mushroom pieces and fry them briefly as well.
9. 9. Season the mixture with salt, freshly grated nutmeg, and a pinch of pepper.
10. 10. Deglaze the soup with lemon juice and the broth.
11. 11. Bring the soup to a boil once.
12. 12. Remove the pot from the heat.
13. 13. Set aside about 100 milliliters of the hot soup liquid.
14. 14. Whisk the sour cream with this removed liquid until you have a smooth mixture.
15. 15. Stir the sour cream mixture back into the rest of the pot.
16. 16. Finally, taste the soup and adjust the seasoning with salt and pepper.
17. 17. Pour the hot soup into pre-warmed bowls.
18. 18. Sprinkle the soup with the chopped parsley and serve immediately.

Nutrition per serving

• kcal: 246
• Protein: 4 g · Fett/Fat: 24 g · Carbs: 2 g