Chanterelle cream soup with lemon thyme

Ingredients

• 400 g chanterelles
• 1 tbsp butter
• 1 tbsp extra virgin olive oil
• 2 small red onions, finely chopped
• 1 clove garlic, finely chopped
• 3 sprigs lemon thyme (leaves finely chopped)
• 350 ml vegetable broth
• 250 ml heavy cream
• Juice of half a lemon
• Red wine salt
• Tellicherry pepper, ground
• 1 pinch nutmeg, freshly grated
• 10 g flat-leaf parsley, chopped

Instructions

1. Prepare mushrooms: Carefully clean the chanterelles and set a handful aside.
2. Sauté: Heat oil and butter in a large pan and briefly sauté the remaining chanterelles. Add 1.5 red onions, garlic, and about three-quarters of the thyme leaves and sauté for 3 minutes.
3. Cook soup: Pour in the vegetable broth and cream, bring to a boil, and simmer over medium heat for approx. 10 minutes.
4. Puree & season: Remove from heat and puree until smooth. Season to taste with red wine salt, pepper, nutmeg, and lemon juice.
5. Finish: Briefly sauté the set-aside chanterelles in a little oil with the remaining onions and thyme leaves. Place in soup bowls before serving and garnish with parsley.

Bon appétit!