Chanterelle soup with aromatic herbs bread dumplings

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Fossils 049Ingredients for the chanterelle soup: 250 g chanterelle, 1 tbsp olive oil and 1 tbsp butter, 1 garlic clove, half of an onion, 100 ml white wine, 150 ml cream, 1 chicken stock, 1 teaspoon thyme, 1 tbsp of cornflour, salt and pepper to taste

Preparations of the soup: In a saucepan, heat the olive oil and butter, then add the onion, garlic and the cleaned chanterelles. Cook until the onions are transparent. Dust with the cornflour. Add the white wine and chicken stock. Stir to combine. Simmer for 20 minutes. Add the heavy cream and simmer for another 5 minutes. Add salt and pepper to taste.

Ingredients for the bread dumplings: 87% bread (water, wheat flour, lard, salt, yeast, malt flour) or the simpliest way to buy ready croutons (140 grams)

13% herbs mix: onions, spinach powder, marigold and cornflower petals, thyme, basil, rosemary, savory, chervil, lovage, parsley, oregano, marjoram, chives, garlic, lavender, sage, bay leaves, smoked salt, smoked paprika, tomatoes, cane sugar, rice flour, mustard seeds

Preparations of the dumplings: Place croutons into a bowl, add one medium size fresh egg and 150 ml cream or milk to them. Mix the ingredients to make a dough and leave to rest for 10 minutes. Form 6 small canederli-dumplings then cook for 15 minutes in boiling salted water. When they are ready strain.

Serve soup in prewarmed bowls, add the herb dumpling and garnish with chives or parsley!

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