for 4 person

Soup

1 ⅕ litre	beef bouillon
150 g	carrots, sliced
150 g	leek, cut into rings
1	bay leaf
150 g	savoy cabbage, cut into thin slices
150 g	chanterelles, cut in half or into quarters
100 g	soup letters
4	frankfurter sausages

To serve

2 tbsp	flat-leaf parsley, finely chopped
2 tbsp	fried onions

How it's done

Soup

Bring the stock to the boil in a pan. Reduce the heat, add the carrots, leek and bay leaf, simmer for approx. 10 mins. Add the cabbage, chanterelles, pasta and sausage, cook for approx. 7 mins.

To serve

Remove the sausage from the soup, cut into thin slices, return to the pan. Plate up the soup, garnish with the parsley and fried onions.

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