Chanterelle Soup with Truffles
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 600 grams Chanterelle
- 2 shallots
- 1 garlic clove
- 2 Tbsps butter
- salt
- 1 pinch Nutmeg
- freshly ground peppers
- 100 milliliters dry white wine
- 700 milliliters Game stock
- 75 grams Sour cream
- 1 Tbsp thyme
- 4 Baguette
- 20 grams black Truffle
- Truffle oil (for drizzling)
Preparation steps
1.
Preheat the oven broiler.
2.
Trim the chanterelles and cut into pieces. Peel the shallots and garlic, finely chop and sauté in the butter. Add the mushrooms and cook for 1-2 minutes and season with salt, pepper, and nutmeg. Pour in the wine and broth and bring to a boil. Remove about 1/3 of the mushrooms from the soup. Puree the rest of the soup and stir in the sour cream and the thyme.
3.
Toast slices of bread in the oven for about 5 minutes until crispy. Pour the soup into warmed bowls and place a slice of bread on each. Top with a few mushrooms and shave some of the truffle over each. Serve drizzled with a few drops of truffle oil.
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