Mushroom Soup

Clean and coarsely chop chestnut roe, noble chanterelles, boviste and trumpet chanterelles.

Peel and chop onion, peel and crush garlic, slice sausage.

Peel and dice the potatoes.

Heat the lard, sauté the onion cubes, add the mushrooms and sausage slices and sauté.

Add the rest of the ingredients, pour 750 ml of water and cook slowly until the potatoes are soft.

Preparation Tip:

You can vary the mushrooms according to availability and taste. Refine the soup with a blob of sour cream and fresh parsley, so it becomes particularly creamy and tastes slightly fresh.

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