Chanterelle and Carrot Soup (#1704)

Serves
Ready
3
30
Minutes
Prep
Cook
5
Minutes
25
Minutes
Categories
None
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Ingredients

  • 600 ml Water
  • 2 Chicken Wings
  • 8 Parsley Stems
  • 1/2 Celery stem, or celeriac stem, chopped coarsely
  • 10 grams Leeks green leaves, chopped coarsely
  • 1 Allspice
  • 1 tsp Sunflower Oil
  • 1 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
  • 1/2 cup Dill Weed chopped finely
  • 2 tablespoons Cream 16%, or 18%, optionally
  • 1 Salt And Black Pepper ground

Directions

  1. 1 - a pressure cooker: Cook chicken stock for 10 minutes (water, wings, stems, leek, allspice, 1/2 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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