Potato Soup with Chanterelles

Peel and rinse the potatoes, cut one potato into small cubes. Cut the remaining potatoes into small slices.

Heat a little oil in a frying pan and fry the potato cubes until crispy. Put them on a paper towel and save them for the sauce. Foam butter, sauté potato slices in it, pour in beef broth, season with salt and nutmeg, add bay leaf spice, cook until soft.

Then add the cream, boil, remove the bay leaf spice, blend with a hand blender. Season with salt and a touch of nutmeg. Set aside.

Clean chanterelle mushrooms, rinse larger mushrooms and cut in half. Remove skin from onion, cut off. Heat a little butter in a frying pan, sauté the onion in it until colorless, add the mushrooms, sauté and season with salt and pepper. Fold in the parsley.

Shortly before serving, fold the whipped cream into the soup. Arrange in the prepared plates, sprinkle with the chanterelles, finish with the potato wuerferln and bring to the table.

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