Ingredients

• 2 tablespoons butter
• 1 onion
• 350 g chanterelle mushrooms
• 1 clove garlic
• 350 g potatoes
• 1 carrot
• 1 liter broth
• pinch of turmeric
• 1 tablespoon chopped dill
• 2 tablespoons chopped chives
• 150 g thick sour cream 18%

Preparation

1. In a pot with butter cook diced onion until translucent, add washed chanterelle mushrooms (larger ones preferably cut) and peeled and halved garlic. Fry stirring occasionally for about 7 - 10 minutes.
2. Add peeled and diced potatoes and grated peeled carrot. Pour hot broth, add turmeric and bring the whole thing to boil.
3. Lower heat, cover and cook for about 15 - 20 minutes, until potatoes are soft. At the end add dill and chives, season with freshly ground pepper.
4. Add tempered sour cream to the pot with soup, mix and remove from heat.