Potato soup with chanterelles

Name: Potato soup with chanterelles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2–3 Spring onions; 250 g Chanterelles; 1 kg floury potatoes; 3 TABLESPOONS butter/margarine; 7-10 Tbsp salt and pepper; 4 TSP Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Borage Flowers

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2–3 Spring onions
250 g Chanterelles
1 kg floury potatoes
3 TABLESPOONS butter/margarine
7-10 Tbsp salt and pepper
4 TSP Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Borage Flowers

Directions

1
Clean, wash and cut the spring onions into rings. Clean chanterelles and cut them into smaller pieces if necessary. Peel, wash and cut the potatoes into pieces.
2
Heat 2 tablespoons of fat in a large pot. Fry the chanterelles for about 5 minutes, turning them over. Fry the spring onions briefly. Season with salt and pepper. Take out.
3
Heat 1 tablespoon of fat in the pot. Sauté the potatoes in it. Add 1 1/4 l water and broth, bring to the boil. Simmer covered for about 20 minutes.
4
Whip the cream lightly. Mash the potatoes in the broth briefly with a hand blender. Stir in half the cream. Season to taste with salt and pepper.
5
Re-heat chanterelles and spring onions in the soup. Serve with 1 dollop of cream and possibly borage flowers.