Chanterelle & Carrot Soup
I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.
Yield
3 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 600 | millilitres |
water
|
|
| 2 | each |
chicken wings
|
*
|
| 8 | each |
parsley stems
|
* |
| ½ | each |
celery
stem, or celeriac stem, chopped coarsely |
|
| 10 | grams |
leeks
green leaves, chopped coarsely |
|
| 1 | each |
allspice
|
*
|
| 1 | teaspoon |
sunflower oil
|
|
| 1 | each |
scallions, spring or green onions
without chives, chopped finely |
|
| 150 | grams |
carrots
sliced |
|
| 150 | grams |
mushrooms, chanterelle
cleaned, rinsed, chopped if big |
* |
| 100 | grams |
potatoes
peeled, diced |
|
| ½ | cup |
dill weed
chopped finely |
*
|
| 2 | tablespoons |
cream
16%, or 18%, optionally |
|
| 1 | x |
salt and black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+2 | millilitres |
water
|
|
| 2 | each |
chicken wings
|
*
|
| 8 | each |
parsley stems
|
* |
| 0.5 | each |
celery
stem, or celeriac stem, chopped coarsely |
|
| 1E+1 | grams |
leeks
green leaves, chopped coarsely |
|
| 1 | each |
allspice
|
*
|
| 5 | ml |
sunflower oil
|
|
| 1 | each |
scallions, spring or green onions
without chives, chopped finely |
|
| 1.5E+2 | grams |
carrots
sliced |
|
| 1.5E+2 | grams |
mushrooms, chanterelle
cleaned, rinsed, chopped if big |
* |
| 1E+2 | grams |
potatoes
peeled, diced |
|
| 118 | ml |
dill weed
chopped finely |
*
|
| 3E+1 | ml |
cream
16%, or 18%, optionally |
|
| 1 | x |
salt and black pepper
ground |
*
|
Directions
1 - A pressure cooker: cook chicken stock for 10 minutes (water, wings, stems, leek, allspice, ½ teaspoon of salt). When ready remove all items but salt. Skim some fat if needed. 2 - In the meantime prepare the rest of ingredients. 3 - A pot: sauté onion for about 1 minute, add mushrooms and carrot, sauté for few minutes. 4 - Transfer the stock to the pot. Add potatoes and dill, simmer for 10 minutes. Save some dill for garnish. 5 - Season with salt and pepper. Stir in some cream if you like.
