Ingredients

• 200 g chanterelle mushrooms
• 1/2 onion
• 1/2 tablespoon each of butter and olive oil
• 1 carrot
• 3 potatoes
• 1.5 liters poultry broth, stock or vegetable broth
• 1 tablespoon chopped dill
• approx. 300 g salmon fillet
• 1/2 cup heavy cream 30%

Preparation

1. Put chanterelle mushrooms in a bowl with cold water and rinse thoroughly, changing the water. Drain on a sieve.
2. In a larger pot with oil and butter cook diced onion until translucent. Add peeled and cut into half-slices carrot and stirring occasionally fry for about 3 minutes.
3. Add peeled and diced potatoes and mix. Add chanterelle mushrooms and after a moment pour hot broth and bring to boil. Season with salt and pepper.
4. Cook for about 10 minutes until vegetables are tender. At the end add dill and remove hot soup from heat.
5. Add salmon peeled of skin and bones cut into cubes. Mix and wait 2 minutes, during which the salmon will finish cooking.
6. Pour heavy cream, mix and serve e.g. with bread.