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Creamy chanterelle soup

• 250g chanterelles
• 1/2 carrot
• 1/2 parsley root
• 1/2 potato
• 1/2 onion
• a few slices of leek
• 1 spoon of butter
• 100ml of 18% sour cream + a bit more for serving
• salt, pepper, thyme, nutmeg, allspice, bay leaf

1. Take sour cream out of the fridge, wash vegetables
2. Cut carrot, parsley root, potato and onion
3. Melt butter in a pot and add onion, fry for a few minutes
4. Add chantarelles and stir for ~3 minutes
5. Add remaining vegetables, salt, two bay leafs and a few pieces of allspice
6. Add 1.5 cups of water, leave until boiling
7. Switch heat to medium and leave it for 20 minutes, stir from time to time
8. Turn off the heat and blend with hand blender, if too thick add a bit of water
9. Add sour cream to the soup*, blend some more
10. Check the taste, add thyme, nutmeg and other spices of choice until you like it
11. Serve with a spoon of sour cream and a piece of fresh thyme/parsley leaves

*If cream is too cold it can curdle when added to the hot soup. To prevent it, I usually take a few spoons of soup in a cup, slowly add sour cream, mix and then add it to the soup