Summary

Ingredients

• 0.5 liter ½ water
• 0.5 ½ cube broth (depending on the type broth)
• 400 g chanterelles, (also works with other mushrooms)
• 200 g whipped cream (or creme Leere) corresponds to approx. 1 cup
• 4 stalks parsley
• 5 basil leaves
• 3 medium potato (s)
• 1 handful flour

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Instructions

1. First bring the broth to the boil and season to taste. There are different types, some are more intense and some are weaker in taste.
2. Fry all the mushrooms in a large pan with a little olive oil and add the parsley. DO NOT add salt or seasoning to chanterelles, as they have a very intense taste! After approx. 5 minutes, remove half of the mushrooms and either puree them very finely in the mixer or, which is much better, puree with a hand mixer until you can no longer see any pieces and you can feel the mushroom aroma.
3. Then rub the potatoes and puree everything again until the mixture is completely flat.
4. Add some flour and chopped basil to the remaining mushrooms. Leave in the pan for another 2 minutes, then remove, cut a little more and add to the soup. Bring to the boil briefly and stir in the cream. (Don`t beat) Then add a little basil and season to taste. As I said, seasoning is usually no longer necessary, otherwise the soup will taste too salty. Let it simmer for another 10 to 15 minutes, this will further enhance the taste!