Cream of Chanterelle Soup

Peel onion and garlic clove, cut into small cubes and sauté gently in oil. Peel the potato, cut into slices and also sauté briefly. Add beef broth, bay leaf seasoning and simmer gently for about 20 minutes. Shortly before the end of the cooking time add egg mushrooms. Remove bay leaf spice, blend the soup with a hand blender, pass it through a sieve and heat it up again.

Heat butter in a frying pan. Sauté onion and garlic clove, peeled and finely diced. Rinse the chanterelles, clean and halve each according to size. Also sauté. Add salt and pepper, then add Madeira and boil the liquid. Add this mixture to the soup, refine with whipped cream and season again with salt, pepper and parsley.

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