Chanterelle soup

2 portions

Together with Marjex, Bonne has launched delicious wild mushroom soups made from different mushrooms and sold in half-liter cans. The soups are additive-free, dairy-free, lactose-free and vegan. Heat easily in the microwave or in a pot and adjust if desired. The possibilities are endless. Add various fresh or dried herbs, flavored or unflavored processed cheeses, fresh cheeses, cooking cream or fraiche. Also try the vegan versions. If you want, sprinkle crispy bacon crumbs, crunchy croutons, root vegetable chips, fried mushrooms or herbs on top of the finished soup.

0,5 l Bonne Marjex Premium Chanterelle soup
1 dl oat cream, cooking cream, processed cheese, etc.

In addition:
1 large or 2 small crisp rye-bread
(1 garlic clove)
2 tablespoons of rapeseed oil
parsley or other herb

Put the chanterelle soup in a pot and heat.
If you wish, add oat cream, cooking cream, processed cheese or another similar product to your liking. Heat up.
Chop the crisp rye-bread on a work board and, if you wish, chop the peeled garlic clove at the same time.
Heat the oil in a pan and add the ingredients. Turn for a moment on high heat.
Divide the soup between plates and sprinkle crisp rye-bread on top.
Add herbs if you want.

Serve!