Ingredients

• 3 young potatoes
• handful of butter beans
• 2 large handfuls of chanterelles
• mirepoix: 1 young carrot, 1 small parsnip, a small piece of leek, celery leaves, parsley and carrot leaves
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped dill
• 1/2 bunch basil
• 2-3 tablespoons sour cream 22% (for soups)
• salt and freshly ground black pepper

Preparation

1. Rinse the vegetables, chanterelles, and mirepoix. Scrape the potatoes and cut into dice. Trim the beans at the end and cut into pieces. Scrape the carrot and parsnip and cut into slices. Chop the leek.
2. In a large and wide pot, melt the butter, add the chanterelles and vegetables, season with salt (about 1 teaspoon), ground pepper, pour in the olive oil, and fry, stirring from time to time, for 5 minutes over medium heat until all the ingredients are lightly browned.
3. Pour in 1 and 1/2 liters of water (e.g., mineral water, or possibly vegetable broth), add celery, parsley, and carrot leaves, and bring to a boil. Reduce heat, cover the pot, and braise the vegetables for about 10-15 minutes until they are soft. At the end, add dill and 1 tablespoon of coarsely chopped basil.
4. Remove from heat. Mix the sour cream with 3 tablespoons of cold water, then gradually add spoonfuls of soup (about 1/3 cup) while stirring. Pour into the pot with the soup, stir, season with salt and pepper if needed, and serve with the remaining basil, baguette, and goat cheese (optional).