1 Rinse and peel potatoes and carrots. Cut potatoes into bite-sized pieces and cut carrots into slices. Wipe or brush chanterelles clean with paper towels and cut into smaller pieces, depending on size. Rinse, trim and halve leeks lengthwise. Thinly slice leeks crosswise into rings.
2 In a pot, fry chanterelles in 2 tablespoons hot oil. Remove from pot. In remaining oil, sauté leeks and potatoes. Add broth and simmer over low heat, 15-20 minutes. Return chanterelles to pan and stir in dill. Season with salt and pepper before serving.