Cream of Chanterelle Soup

Have fun preparing this mushroom dish!

(*) => separate recipe rinse and clean chanterelles, drain well, set aside 4 tablespoons with the most beautiful mushrooms. Remove the peel from the shallots and cut them into fine cubes, remove the peel from the garlic clove and chop it finely, rinse the tomatoes and cut them into eighths, cut the ham into strips.

In a saucepan, start by sautéing the ham in olive oil, then the shallots until they are translucent, then the garlic, then the chanterelles, all together at low temperature for 5 minutes until soft. Add the tomatoes, season with salt, pepper, extinguish with the white wine, let it boil for a short time, then fill up with the chicken soup and let it simmer for 30 minutes, then add the whipped cream and finally blend the soup in a hand mixer or with a magic wand. Season again.

Cut the soft rolls into centimeter cubes and fry them in a frying pan with a little bit of olive oil until crispy. In a second frying pan, briefly roast the remaining chanterelles as described above. Bring the hot soup to the table in flat plates, sprinkle a tablespoon of chanterelles and croutons in the middle of each and bring to the table on the spot.

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