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Chanterelle and Carrot Soup

 
78

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

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 306g (10.8 oz)
Amount per Serving
Calories 8638% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 55mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 172% Vitamin C 12%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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