Summary

Ingredients

• 400 g chanterelles, fresh
• 20 g porcini mushrooms, dried
• 2 tablespoon clarified butter
• 50 g bacon, diced, smoked, mixed
• 3 shallot (s), finely diced,
• 1 clove garlic, finely diced
• 1 liter vegetable stock, a little more if necessary
• 250 g cream
• 0.5 ½ teaspoon, leveled caraway seeds, ground
• lovage, fresh
• 2 dashes lemon juice
• Pepper, colored, from the mill
• salt

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Instructions

1. Briefly rinse the porcini mushrooms with cold water and soak in a little water for about 1 hour. Then drain (add soaking water to the broth) and roughly chop.
2. Clean the chanterelles (works very well with a soft toothbrush) and cut into fine cubes. Leave the bacon cubes in the heated clarified butter. Add the chanterelles, porcini mushrooms, shallots and garlic and cook for another 5 minutes. Then deglaze with the broth, season with caraway seeds, pepper, salt and lemon juice and simmer for about 15 minutes under the lid.
3. In the meantime, wash off the lovage leaves and cut them finely. Now stir in the cream, season to taste again and bring to the boil briefly. Then puree the soup and serve sprinkled with lovage.
4. A bread dumpling per serving goes very well with it.