Summary

Ingredients

• 400 g chanterelles
• 100 g shallot (s), finely chopped
• 2 tablespoon butter
• 800 ml chicken broth
• 100 ml cream
• 100 ml sour cream
• 1 egg yolk
• 1 clove garlic, finely chopped
• salt and pepper
• 1 tablespoon cornstarch
• cress

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Instructions

1. Clean the chanterelles well and cut the large ones in half. Attention, clean the mushrooms with a brush and rinse briefly with cold water, if possible do not put them in the water, otherwise the taste will be lost.
2. Fry the mushrooms with the onion and garlic cubes in butter until they turn slightly brown. Then fill up with the chicken stock and simmer gently for 10 minutes, then add the cream.
3. Whisk the egg yolks, sour cream and cornstarch together. Take the saucepan off the stove and add the mixture to the soup while stirring with the whisk. Then bring to the boil briefly, stirring constantly, and remove from the stove immediately. Season to taste with salt and pepper.
4. Arrange on plates and sprinkle with a little cress. Fresh baguette tastes good with it.