Chanterelle and 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.
stem, or celeriac stem, chopped coarsely
green leaves, chopped coarsely
scallions, spring or green onions
without chives, chopped finely
cleaned, rinsed, chopped if big
16%, or 18%, optionally
salt and black pepper
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.