Summary

Ingredients

• 250 g mushrooms, fresh
• 250 g chanterelles, fresh, alternatively from the lass
• 2 onions)
• 3 sprigs thyme, alternatively TK
• 375 ml vegetable stock
• 250 ml cream
• 250 water
• 30 g oat flakes, instant (optional)
• 2 tablespoon vegetable oil

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Instructions

1. Clean the mushrooms or rub them with a damp kitchen towel. Cut the mushrooms into small pieces except for a few.
2. Peel the onion and cut into small cubes. Rinse, dry and pluck the thyme.
3. Heat the oil in a stock pot, sauté the onion cubes while turning them. Add the mushrooms and 1 teaspoon thyme and stir-fry over a high heat for about 3 minutes. Remove about a third of the mushrooms with a slotted spoon and set aside.
4. Scatter oat flakes over the remaining mushrooms and sauté for about 1 minute while stirring. Add the water and cream and also the vegetable stock and stir thoroughly. Then let everything simmer over low heat for about 5-6 minutes, stirring occasionally.
5. Puree the soup finely and season well with salt and pepper. Arrange the remaining mushrooms and the remaining thyme on the cream soup.
6. Tip: You can simply use milk instead of cream and water. Or milk with cream, which then becomes very creamy.