I am not especially fond of mushrooms. Usually I cook traditional Christmas Eve mushroom soup. Sometimes I use champignons but some people think that they aren't real mushrooms. I make an exception for oyster mushrooms and chanterelles. Chanterelles tempt me with their colour and forest smell.

Today I would like to share with you my recipe for chanterelle cream soup.

Ingredients:

250g of chanterelles

1 carrot

1 parsley root

3 potatoes

1 piece of leek

1/4 celery

1 onion

100g of butter

1 stock cube

3 allspice berries

3 peppercorns

1 bay leaf

100 ml of milk

3 tablespoons of cream

2 tablespoons of minced dill

salt and pepper

Boil 1 liter of water in a pot. Peel the vegetables and cut them into smaller pieces. Put into the pot the carrot, parsley, celery, leek, stock cube, bay leaf, allspice berries and peppercorns and boil for 15 minutes. Add the potatoes and boil for a further 10 minutes. Slice the onion. Clean the chanterelles and fry them with the onion for about 10 minutes. Set aside a few of the most beautiful chanterelles, and put the rest into the soup and boil for 5 minutes. Blend the soup thoroughly. Add some of the stock if the soup is a bit thick. Spice it up with salt and pepper. Serve with cream and minced dill. Decorate the soup with a few whole chanterelles.

Enjoy your meal!