Summary

Ingredients

• 350 g chanterelles
• 1 small onion (s)
• 4 spring onion (s)
• 1 clove garlic
• 40 g butter
• 100 ml white wine
• 800 ml chicken broth
• 150 g cream cheese
• salt
• Pepper from the grinder

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Instructions

1. Thoroughly clean the mushrooms, if necessary, wash briefly and drain well. Put some nice ones aside for the garnish, chop the others up.
2. Peel the onion and chop finely. Cut the spring onions into rings, put a few aside for decoration. Finely chop the garlic.
3. Heat the butter. Add the onion, garlic and spring onions, except for those for the garnish, and fry until golden. Add all the chanterelles and braise for about 5 minutes. When the liquid has boiled away, remove the whole mushrooms and set aside. Add the stock and wine to the chanterelles in the saucepan and cook gently for about 5 minutes. Add the cream cheese to the soup and puree the whole thing with the hand mixer until creamy. Season to taste with salt and pepper.
4. To serve, add the whole mushrooms and a few rings of the spring onions to the soup.