Polenta Soup with Chanterelles

Extinguish white wine and salted water, swell for about 10 minutes, season with a corner of pepper, vegetable stock cube, salt and chopped parsley and place in a deep dish.

Cut the cleaned chanterelles in half, sauté in olive oil, season, add the finely chopped onion cubes, refine with a flake of butter, drain on a paper towel and add to the polenta soup.

Roast the sunflower seeds without fat in a frying pan and sprinkle over the soup.

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