Summary

Ingredients

• 400 g potato (s), floury boilin
• 100 g Harz cheese
• 1 liter vegetable stock
• 3 tablespoon herbs, mixed, frozen
• 120 g chanterelles, frozen or fresh
• 50 g bacon, possibly
• 2 shallot (s)
• 1 tablespoon fat for frying
• 1 tablespoon parsley, chopped
• Salt and pepper
• Nutmeg, freshly grated

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Instructions

1. Peel and quarter the potatoes and cook in salted water. In the meantime, peel the shallots and cut into fine cubes, also finely dice the bacon.
2. Clean fresh mushrooms and cut into pieces. Put frozen mushrooms on a plate and let thaw a little.
3. Drain the cooked potatoes, mash them and season with freshly grated nutmeg.
4. Bring the broth to the boil in a saucepan, stir in the potato mixture, bring to the boil again and stir in the crumbled cheese. Let the soup boil for 5 minutes while stirring constantly to melt the cheese.
5. Scatter the herbs and season the soup with pepper. Let it steep on the exposed hotplate.
6. Heat the frying fat in a pan, brown the diced bacon and onion in it, then add the mushrooms and fry covered for about 5 minutes. Remove the lid and let the liquid boil off.
7. Season with salt and pepper and add the chopped parsley, be careful with the salt, as the bacon is already salty.
8. Bring the soup to the boil again, stir well and, if necessary, add salt and pepper to taste.
9. Divide the soup on plates and put the fried mushrooms in the middle.
10. If you omit the bacon, the dish is also suitable for vegetarians.