Summary

Ingredients

• 1 can chanterelles
• 50 g bacon, streaky
• 2 onions)
• 2 tablespoon butter
• 2 tablespoon flour
• 750 ml meat stock
• 125 ml sherry
• 125 ml sour cream
• 1 pinch (s) cayenne pepper
• salt and pepper
• 1 bunch chives

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Instructions

1. Drain the chanterelles in the colander. Finely dice the bacon and peeled onions.
2. Brown the butter lightly over a medium heat, flip the mushrooms in it and fry until they are fragrant. Roast the onions and bacon lightly in the frying fat, dust with flour and brown it lightly. Pour in the mushroom stock, meat stock and sherry, stir well and bring to the boil. Cook the soup over a moderate heat for 10 minutes.
3. Add the mushrooms and cream and bring to the boil briefly. Season the soup to taste, serve and sprinkle with fine rings of chives.