Clear broth with chanterelles

Name: clear broth with chanterelles
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Cantharellus cibarius; 1 paste serrano ham; 1 el olive oil; 2 shallots finely shredded; 800 ml Beef broth homemade or from 1 1/2 tablet; 3 el fresh chives finely cut

A tasty recipe. The starter contains the following ingredients: meat, chanterelles, serrano ham, olive oil, shallots (finely chopped), beef broth (homemade or 1 1/2 tablet) and fresh chives (finely chopped).

Ingredients

Directions

Wash the Cantharellus cibarius briefly in a sieve under cold running water or brush off the dirt with a mushroom brush. Cut a piece from the bottom with a sharp knife and scrape the stalks nicely blank. Halve the Cantharellus cibarius and cut into nicely even segments. Place them on a piece of kitchen paper so that they dry well. Cut the slice of ham into thin strips.
Heat the oil in a frying pan and gently fry the shallots for 2 minutes. Add the Cantharellus cibarius and fry until golden on medium heat for about 5 minutes.
Bring the stock to a boil and season to taste with salt and pepper.
Divide the mushrooms and strips of ham over 4 hot soup bowls or plates, pour the stock and spread the chives. Tasty with warm toast.