Ingredients

• 200 g chanterelles
• 350 g potatoes
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 2 cloves garlic
• 1 liter broth*
• 3 tablespoons chopped dill
• 3 tablespoons chopped chives
• 125 ml cream 18% for soups and sauces
• 100 g feta cheese

Preparation

1. Clean the chanterelles, then rinse in water and drain. Peel the potatoes and cut into slices.
2. In a pot with a thick bottom, heat the olive oil with butter, add potatoes and peeled garlic cloves. Sauté for about 3 minutes, stirring occasionally with a spatula.
3. Add chanterelles and sauté together for about 2 more minutes.
4. Pour in hot broth and bring to a boil. Season with salt and pepper. Reduce heat and cook the soup covered for about 10 minutes, until potatoes are tender.
5. Add dill and chives, stir and reduce heat to minimum.
6. Pour cream into a cup and thin with a few tablespoons of cold water, then add a tablespoon of broth from the soup each time while stirring. Add about a dozen tablespoons of broth this way and only then pour the tempered cream into the pot with soup. Warm briefly on low heat and then remove from heat.
7. Serve with feta cheese cut into small cubes, optionally with bread.