Chanterelle Soup with Bacon and Leek Chowder

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.

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