Potato and mushroom soup

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut them into medium-sized cubes. Clean, peel and finely dice the soup greens. Finely dice bacon. Peel and finely dice the onion. Heat 1 tablespoon of oil in a saucepan, sauté the bacon and onion.

2. 2

   Add potatoes and soup vegetables and deglaze with broth. Add bay leaf and simmer for 10-15 minutes. In the meantime clean, wash and drain the chanterelles. Clean, clean and halve the mushrooms.

3. 3

   Heat the rest of the oil in a frying pan and fry the mushrooms in it at high heat. Season with salt and pepper. Remove and put aside. Remove the bay leaf and mix the potato soup briefly with the hand blender.

4. 4

   Season with salt and nutmeg. Bring the soup to the boil and add the mushrooms. Arrange potato-mushroom soup in small bowls and garnish with parsley.

Nutrition Facts

KCAL
300 kcal

CARBS
28 g

FATS
16 g

PROTEINS
10 g