Ingredients
- 300 g chanterelles
- 1 pcs potato
- 2-3 cloves garlic
- 7 dl vegetable stock
- 3 dl heavy cream
- butter for frying
- 1 pcs onion
- salt and pepper
- parsley
- fresh thyme
- 1 pinch chili powder
- Parmesan
Instructions
Start by frying the mushrooms in butter until golden brown. Set aside some of the mushrooms for serving.
Cut the potato into small pieces, chop the onion, garlic, and parsley. Fry until the onion becomes translucent.
Add the vegetable stock, chili, and cream. Let simmer for 15-20 minutes.
Blend the soup until smooth using an immersion blender and season with salt and pepper.
Serve topped with the reserved mushrooms, fresh thyme, parmesan, and good bread or rolls on the side.
Notes
Perfect autumn soup that tastes best with fresh chanterelles in season. Serve with good bread.