1 leek
500ml water
1 vegetable bouillon cube
200ml dry white wine
200g chanterelles
100ml skim milk
100ml crème fraîche
½ tablespoon flour
2 tablespoons chopped parsley
Salt and pepper
1. Wash the chanterelles and prepare the leek: wash it and slice into rounds.
2. Pour the water into a large pot. Crumble in the bouillon cube and bring to a boil.
3. Add the leek, wine and parsley. Simmer gently for 15 minutes.
4. Add the chanterelles and cook for another 5 minutes.
5. Whisk the flour into a little of the milk until smooth, then pour into the soup to thicken it. Add the remaining milk and the crème fraîche.
6. Simmer for 5 minutes.
7. Season to taste.
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