Cream of chanterelle soup served with herb toasts

Fry onion on butter, add cut potatoes and covered, stew it for 5 minutes. Add chanterelles and stew it for another 10 minutes. Combine with broth and boil until everything will get tender. Add cream and season with blended fresh parsley. The top of the soup sprinkle with toasts.
Ingredients:
Ingredients for 10 portions:
75 g potatoes
½ kg chanterelles
1 small onion
5 dag butter
½ cup cream
1 glass white wine
1 liter chicken broth
greaves
thyme
rosemary
salt
pepper
nutmeg
Parsley for decoration
Dwór Kaliszki

The recipe is from:
Dwór Kaliszki
Kaliszki 17
12-230 Biała Piska
Poland
[email protected]
www.dworkaliszki.pl

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