Potato Soup with Mushrooms

Have fun preparing this mushroom dish!

Remove the peel from the potatoes, dice. Dice leek and carrot. Sauté everything in 2 tbsp. butter, add clear soup and cook for 15 minutes. Roast chanterelles in butter for 8-10 min. Stir half of the cress with crem fraiche into the soup. Mash the soup, season strongly with salt and freshly ground pepper. Serve on plates with the chanterelles and cress.

Rocco

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