Chanterelle Soup with Grümkern

Clean the chanterelles and cut them into small slices. In a saucepan, sauté the onion, chanterelle and garlic with butter until light brown. Then add the meat broth and let it boil, add the green seed flour with a whisk and cook for 150 minutes on the stove. Finely chop the parsley and lovage and add to the stock. Season the broth with salt, mace and pepper. Refine with whipped cream as you like.

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