Lungau Eightling Soup

Rating: 3.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Peel the potatoes and cut them into pieces of about ½ x ½cm. Chop the onion and the bacon. Fry the onion and bacon in a saucepan with a little butter until translucent. Add the potato pieces and fry briefly. Pour in soup and whipped cream, add all spices. Make the soup until the potatoes are soft, but still have bite.

Rinse the chanterelles, clean them and chop them a little if necessary. Fry the chanterelles in a little butter and add to the soup a few minutes before the end of the cooking time.

Cut the brown bread into cubes and fry in a little butter.

Whip the cream until stiff.

Before serving, carefully stir the whipped cream into the soup. Serve soup with toasted brown bread cubes, a dollop of whipped cream and parsley.

complex sweet wine

Our tip: Use a deliciously spicy bacon for a delicious touch!

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