Parsley Root Soup with Chanterelles

For the parsley root soup with chanterelle cut the potatoes and parsley roots into cubes and fry in 1 tablespoon olive oil. Add white wine and soup and simmer until vegetables are cooked.

Add cream to soup and puree. Season to taste with salt and pepper. Finely dice shallots and sauté in remaining olive oil until translucent.

Add chanterelle and sauté. Add to the soup and serve the parsley root soup with chanterelles sprinkled with parsley.

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