Summary

Ingredients

• 300 g chanterelles
• 2 shallot (s)
• 1 medium clove garlic (s)
• 2 tablespoons parsley, fresh or frozen
• 2 tablespoons extra virgin olive oil
• 6 g beef stock powder
• 300 g cream
• 3 tablespoon Marsala
• 1 tablespoon wheat flour type 405
• 1 pinch (s) black pepper, freshly ground
• 1 pinch (s) nutmeg, grated
• salt

To garnish:

• Parsley, fresh or frozen

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Instructions

1. Clean and roughly chop the mushrooms. Finely dice the shallots and garlic. Wash fresh parsley leaves and do not chop too finely.
2. Sauté the shallots and garlic in a pan in olive oil until translucent, then add the chanterelles and stir-fry for 5 minutes. Add the parsley leaves, mix in and deglaze with the cream. Reduce the heat so that the cream does not boil. Dissolve the beef broth in the soup. Dissolve the flour in the Marsala and add to the soup while stirring. Add the spices and, if necessary, season with salt.
3. Distribute on the serving plates. Garnish with parsley leaves and serve with white bread or baguette.