| 100 grams | Carrots diced |
| 600 grams | Potatoes peeled and diced |
| 2 tablespoons | Olive oil |
| 1 1/2 liter | Vegetable broth |
| 75 grams | Celery stalks diced |
| 1 | Bay leaf |
| 350 grams | Chanterelles |
| Salt and pepper | |
| 50 grams | Cream |
| 4 tablespoons | Olive oil |
| some | Parsley freshly chopped |
Sauté potatoes, carrots and celery in olive oil. Add vegetable broth, bay leaf, salt, pepper and simmer for 20 minutes. Sauté chanterelles in olive oil, salt and pepper. Add to the soup.
Add cream and simmer everything for another 15 minutes. Serve with freshly chopped parsley.
Nutritional values per serving:
