Ingredients for 2:
2 cups chanterelles mushrooms (fresh, frozen, or canned)
1 young potato
1 small peeled onion
1/2 peeled carrot
1 tbsp butter
2 tbsp bacon bits
1 bay leaf (optional)
Dill, green onions, salt, and ground black pepper on taste
Cut the potatoes, onions, and carrots into small cubes.
Stir-fry the potatoes and carrots for about 2 minutes in a medium saucepan, or boil them with ½ cup mushroom broth.
Pour 3 cups water in the saucepan, bring to boil, add spices (bay leaf and black pepper - optional), and boil for about 10 minutes.
Put bacon in the skillet, and cook for 2-3 minutes, to melt the fat, then put mushrooms in the skillet.
Stir-fry for about 5 minutes with high heating, until the mushroom juice evaporates, then add onions, and cook for 1 minute.
Remove the bay leaf (if you used it) from soup, add mushrooms with bacon and onions in the saucepan, and boil for about 5 minutes with medium heating.
Add salt, pepper, green onions, and dill, remove heating, and let sit under a lid for 5 more minutes.