Potato cream soup with chanterelles

Name: Potato cream soup with chanterelles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg floury potatoes; 1 medium-sized carrot; 2 medium-sized onions; 3-4 Stem(s) fresh or 1 tsp dried thyme; 2 TABLESPOONS butter/margarine; 3-4 Tsp Vegetable broth; 250 g (314 ml) fresh or 1 glass of chanterelles; 50-75 g streaky smoked bacon; 7-10 Tbsp pepper, salt; 150 g Fresh cream

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg floury potatoes
1 medium-sized carrot
2 medium-sized onions
3-4 Stem(s) fresh or 1 tsp dried thyme
2 TABLESPOONS butter/margarine
3-4 Tsp Vegetable broth
250 g (314 ml) fresh or 1 glass of chanterelles
50-75 g streaky smoked bacon
7-10 Tbsp pepper, salt
150 g Fresh cream

Directions

1
Peel, wash and chop the potatoes and carrot. Peel and finely chop the onions. Wash the thyme and, except for a little bit, pluck
2
Heat the fat. Sauté half the onions in it. Steam potatoes, carrot and thyme briefly. Pour in approx. 1 l water, stir in broth, bring to the boil. Simmer covered for about 20 minutes
3
Clean the chanterelles, wash them if necessary (drain the chanterelles very well from the glass). Finely dice the bacon. Fry them vigorously in a frying pan. Add the rest of the onions and fry until transparent. Fry the chanterelles while turning. Season with pepper and salt if necessary
4
Mash the potatoes and carrots in the broth. Stir in 2/3 crème fraîche. Season soup with salt and pepper. Add the rest of the crème fraiche as a blob. Sprinkle with bacon chanterelles and the rest of thyme.