Chanterelle Soup with Potatoes and Peas

For the chanterelle soup peel potatoes, cut into cubes and keep ready in cold water.

Clean the mushrooms and cut them into slices. Blanch peas briefly in boiling salted water and keep ready. Make a light roux with 30 g butter and flour and let it cool.

Heat 20 g butter in a large soup pot and sauté the onion and chanterelle in it. Add the potatoes, season with salt, pepper, marjoram and parsley and pour in half of the soup. Simmer everything together for 20 minutes.

Pour the roux into the remaining hot soup, let it boil away and add it to the mushroom soup. Season with a dash of vinegar and continue cooking until the potatoes are soft.

Finally, add the peas, let them simmer for a while and season the chanterelle soup to taste before serving.

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