Summary

Ingredients

• 250 g chanterelles
• 1 onion (s)
• 1 carrot (s)
• 20 g celeriac
• 80 g cream cheese
• 1 bunch parsley
• 200 ml cooking cream
• 250 ml vegetable stock
• 50 ml white wine
• salt and pepper
• Allspice powder
• nutmeg
• 1 ½ tablespoon clarified butter

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Instructions

1. Chop the onion, carrot and celery into small pieces. Clean the chanterelles and cut in half or quarter - depending on the size. Chop the parsley into small pieces
2. and put on the vegetable stock.
3. Set aside half of the diced onion and a small handful of smaller chanterelles. They will later be used as an addition to the soup.
4. Heat about 1 tablespoon clarified butter in a saucepan and sweat half of the onion, carrot and celery in it. Then add the sliced chanterelles and the parsley. Braise the chanterelles, stirring constantly.
5. Pour in the vegetable stock and add the cooking cream. Bring to the boil together once. Take the pot off the heat and puree the contents with a blender until the desired creamy consistency is achieved.
6. Now season the soup with the spices and the wine to your own taste and put it back on the stove. Add the cream cheese and let it melt.
7. Sauté the onion cubes that were initially set aside and the small chanterelles with about 1/2 tablespoon clarified butter in a pan and season with salt and pepper. Add to the soup and serve.