Cream of Garlic Soup with Chanterelles

For the cream of garlic soup with chanterelles, first sauté the onion and garlic in a little olive oil until colorless and translucent. Add potatoes and thyme, deglaze with white wine and let it boil away. Then pour in vegetable stock. Cook potatoes, onions and garlic until soft. Add whipped cream, puree finely and season with sea salt and pepper.

For the croutons, melt the butter in a pan and brown very lightly. Lower the temperature slightly, toast the brioche cubes until golden brown all over and season with a little sea salt.

For the mushrooms, melt the butter in a pan, add the chanterelles and roast. Season with caraway seeds, lemon juice, sea salt and pepper.

Arrange the soup in a deep plate, spread the croutons and mushrooms on top and sprinkle the garlic cream soup with chanterelles with fresh oregano.

Preparation Tip:

Garlic cream soup with chanterelles tastes outside the chanterelle season also with mushrooms or herb mushrooms.

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