Chanterelle Fenouil Soup

1. 1

   In a large soup pot, add the Olive Oil, shallots and fennel.

2. 2

   Saute for 4 to 5 minutes, until the shallots and fennel become fragrant.

3. 3

   Add the stock, milk, chopped chanterelle mushrooms and potatoes, cover the pot and simmer for 20 minutes.

4. 4

   Remove from heat and allow the soup cool down for 15 minutes.

5. 5

   Use blender or food processor to puree the soup in batches until smooth.

6. 6

   Return the soup to the pot and heat until warmed through.

7. 7

   Garnish with several dashes of Paprika.

8. 8

   Serve it hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.