Hunter’s Soup

For the hunter’s soup, sauté finely chopped onions in hot butter until translucent, add 1 1/2 l water.

Add leek, celery, chanterelle and spices and cook slowly until soft.

Mix starch flour and some cold water until smooth and whisk with 3 egg yolks. Use to thicken the soup.

Put slices of bread, lightly toasted in butter, into the soup plates for each portion and pour the hunter’s soup on top.

Preparation Tip:

If you like it particularly hearty, add some finely chopped kabanossi or similar to the hunter's soup.

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