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.
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.
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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?
