Name: 'Chiba' – potato and chanterelle cream soup
Total time: 35 min
Ingredients: 250 g fresh chanterelles (tinned mushrooms can be used instead); 1 large onion; 250 g potatoes; 1 tbsp. butter or margarine; 1/2 l broth; 125 g tofu; 3-4 tbsp.Kikkoman naturally brewedsoy sauce; freshly ground pepper; 2 tbsp. dry sherry; 1/2 bunch of basil

"Chiba" – potato and chanterelle cream soup

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"Chiba" – potato and chanterelle cream soup

Winter Autumn Soups Vegetables Potatoes Naturally Brewed Soy Sauce Vegetarian kitchen

Preparation time: 35 mins

Calorific value (per portion): 883 kJ / 211 kcal

250 g fresh chanterelles (tinned mushrooms can be used instead)
1 large onion
250 g potatoes
1 tbsp. butter or margarine
1/2 l broth
125 g tofu
3-4 tbsp. Kikkoman naturally brewed soy sauce
freshly ground pepper
2 tbsp. dry sherry
1/2 bunch of basil

Preparation

Clean the chanterelles, wipe carefully if necessary, slice larger mushrooms. Peel and dice the onions and potatoes. Melt the butter or margarine in a saucepan and fry the mushrooms briefly. Remove and keep warm. Sweat the onion and potato in the saucepan without browning, add the stock and leave to simmer over a low heat for 15 minutes in a covered saucepan. Allow the tofu to rest in cold water for five minutes before use, then drain. Dice and add the tofu to the onion and potato. Place the ingredients in a liquidiser or hand blender and blend until smooth and frothy. Return to the saucepan and bring to the boil. Season with soy sauce, pepper and sherry. Add the chanterelles to the soup and heat through. Serve garnished with basil.

Tip:  The soup is easy to prepare. It must, however, be whisked to a froth before serving.