Chanterelle and potato soup

Cycling in Finland is magical. It may seem monotonous over long distances without seeing signs of civilization, but the overwhelming beauty of nature never tired me. During long rides in the saddle my gaze often turned to the right side of the road. I was attracted by the edible plants that grow spontaneously and to the mushrooms that I could see even from a distance. It was easy to see the unmistakable bright yellow of the chanterelles in the moss undergrowth.
I prepared a hot and fast dish with chanterelles and potatoes, a simple and creamy repairing soup full of flavor.

ingredients:

• a handful of chanterelles
• 1 potato
• 1 chop garlic
• salt
• extra virgin olive oil

Clean the mushrooms from the soil residues with a knife and cut them. Wash and peel the potato and cut it into small pieces. Light a fire and place the saucepan with the addition of a drizzle of extra virgin olive oil and the clove of garlic. Turn up the heat and pour in the mushrooms and cook them for a few minutes until the mushroom liquids evaporate. Add the potato and just enough water to cover the potatoes. Add a little salt and let it simmer with the lid on, stirring occasionally until the potato puree is cooked. Pour a drizzle of extra virgin olive oil and enjoy.