Cream of Chanterelle Soup

For the chanterelle soup, sauté finely diced onion and finely chopped leek in butter without letting them color. Add the coarsely chopped mushrooms and sauté as well.

Then dust with flour, deglaze with white wine and pour in the vegetable stock. Boil gently for 15 minutes and then add milk and whipped cream. Season with salt, pepper, nutmeg and freshly chopped tarragon, mix and strain.

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