For the chanterelle soup, dice the bacon and fry. Clean and wash the chanterelles thoroughly, put 50 g aside.
Clean leek and cut into rings and add to bacon. Bring vegetable soup to a boil. Puree mushrooms, whipping cream and crème fraiche, stir into vegetable soup and simmer for a few minutes.
Season to taste with salt and pepper. Serve the chanterelle soup with bacon and leek and the whole chanterelles.
Preparation Tip:
The chanterelle soup is also delicious with other ingredients or simply toasted bread croutons.