Potato Cream Soup with Dried Chanterelles

Pour 500ml of boiling water over the dried chanterelles from Pilze Wohlrab and let them soak for approx. 1 hour. Then drain the mushrooms well and strain the resulting mushroom broth through a fine cloth or kitchen paper.

Remove the roots from the leek, halve it and cut into strips. Wash thoroughly in cold water. Wash, peel and cut the floury potatoes into coarse cubes.

Now heat the butter in a large pot, making sure it doesn't brown. Add the potato cubes and sliced leek and sauté.