Remove the peel from the potatoes, cut them into slices and fry them in butter with the finely chopped spring onions.
Add the vegetable soup and the chanterelles. Make a good 20 min and stir heartily until the potatoes have completely disintegrated. Stir through with a little crème fraîche and sprinkle with herbs.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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