Buy all ingredients right below the recipe
Ingredients
- 400 g floury potatoes
- 40 g Pilze Wohlrab ORGANIC dried chanterelles
- 100 g leek
- 700 ml vegetable broth
- 100 ml cream
- 20 g butter
- 1 bay leaf
- Salt to taste
- Pepper to taste
- Ground nutmeg to taste
Preparation
- 1Pour 500ml of boiling water over the dried chanterelles from Pilze Wohlrab and let them soak for approx. 1 hour. Afterwards, drain the mushrooms well and strain the resulting mushroom broth through a fine cloth or kitchen paper.
- 2Remove the roots from the leek, halve it, and cut it into strips. Wash thoroughly in cold water. Wash, peel, and cut the floury potatoes into coarse cubes.
- 3Now heat the butter in a large pot, making sure it doesn't brown. Add the potato cubes and sliced leek and sauté.
- 4Add the vegetable broth, season with salt, freshly ground pepper from the mill, and a pinch of nutmeg, and add the bay leaf to the soup. The potatoes should be cooked within 20 to 30 minutes. Remove the bay leaf and purée the soup.
- 5Add the soaked chanterelles and mushroom broth and let simmer gently for another 10 minutes. Finally, add the cream and season again to taste if necessary.
