Since the two Bavarian courts have proven in the last few weeks there are still some recipes left from my region. A franconian chanterelles soup. I must warn you, because we had a accident during the the preparation of these really simple soup. Don’t let the blender out of sight. Our lost its cover and a huge part has poured into our kitchen. A super mess. But luckily there was still enough left, otherwise we would have missed this delicious soup, and that would have been a real shame.
Wash the spring onions, cut them into thin rings and clean the chanterelles. Heat half the butter in a pot and brown the spring onions and ¾ of chanterelles for a few minutes over low heat. Pick the thyme leaves from the stems and add them to the pot. Deglaze with the broth and simmer for 5 minutes. After that, dissolve the starch in a cold water and stir it into the soup together with the cream. Puree the soup, season with salt and pepper and remove it from heat. Dice the bacon and brown it together with the rest of the chanterelles with remaining butter in a pan. Portion the soup and garnish with the bacon and chanterelles. Tastes great with fresh white bread.