Chanterelle & Carrot Soup

Name: Chanterelle and Carrot Soup
Yield: 3
Cuisine: Fusion
Ingredients: water; chicken wings; parsley stems; celery; leeks; allspice; sunflower oil; scallions, spring or green onions; carrots; mushrooms, chanterelle; potatoes; dill weed; cream; salt and black pepper

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 servings

PREP

5 min

COOK

25 min

READY

30 min

Ingredients

600

MILLILITRES WATER

EACH CHICKEN WINGS *

EACH PARSLEY STEMS *

EACH CELERY
stem, or celeriac stem, chopped coarsely

GRAMS LEEKS
green leaves, chopped coarsely

EACH ALLSPICE *

TEASPOON SUNFLOWER OIL

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

CUP DILL WEED
chopped finely *

TABLESPOONS CREAM
16%, or 18%, optionally

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.