Creamy Chanterelle Soup
The delicious chanterelles contain lots of iron, which is important for blood formation and oxygen transport in the body, among other things. Sour cream and whipped cream supply us with protein and plenty of bone-strengthening calcium.
If you make the vegetable broth from ready-made vegetable broth powder, take a look at the packaging, because often unnecessary sugar is added to the product.
Clean the chanterelle. Rinse and thinly slice the scallions. Heat the butter in a saucepan and sauté the chanterelles briefly. Add the scallions and cook until wilted, season with salt and pepper.
Remove about 1/3 of the chanterelles and set aside. Add the wine to the saucepan with the chanterelles and bring to a boil. Pour in the vegetable broth and simmer 5 minutes over low heat.
Stir in the creme fraiche and cream, and working in batches if necessary, transfer the soup to a blender and puree. Return the soup to the saucepan and season with salt, pepper, and nutmeg. For a thicker consistency, combine a little cornstarch with cold water and stir to dissolve. Stir the cornstarch mixture into the simmering soup and cook 1 minute, stirring all the while. Add the reserved chanterelles to the soup.
Ladle the soup into deep bowls and garnish with marjoram leaves.