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2-3

2 bunches of small chanterelle mushrooms; 2-4 dry porcini mushrooms; 1 new potato; ½ onion; ½ carrot; 50 g lard; dill; salt; pepper

Chanterelle mushroom soup

Soak the dry mushrooms in cold water for a couple of hours. Peel and dice the onion. Finely dice the lard and fry it on a low heat in a ceramic saucepan until the fat runs. Remove the crackling and set it aside. Wash, dry and dice the potato roughly. Fry it in the remaining fat with the onion until the onion softens. Add the pre-soaked mushrooms together with the liquid, the dill stalks and 3 cups water. Bring to the boil and simmer for 10 minutes. Meanwhile, remove any soil from the chanterelles with a dry cloth and finely chop the dill. Season the soup with salt, remove the dill stalks and add the mushrooms. Close the pan immediately and bring to the boil. Simmer for 5 minutes and then remove the pan from the heat. Leave the soup to stand for 15 minutes. To serve place a spoon of crackling in a wide soup bowl, pour over the hot soup and season with pepper. Add a spoon of sour cream and sprinkle with dill.

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