Chanterelle and Carrot Soup

• 600 millilitres water
• 2 each chicken wings
• 8 each parsley stems
• 1/2 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
• 1/2 cup dill weed chopped finely
• 2 tablespoons cream 16%, or 18%, optionally
• 1 x salt and black pepper ground

1. 1 - A pressure cooker: cook chicken stock for 10 minutes (water, wings, stems, leek, allspice, 1/2 teaspoon of salt).
2. When ready remove all items but salt.
3. Skim some fat if needed.
4. 2 - In the meantime prepare the rest of ingredients.
5. 3 - A pot: saute onion for about 1 minute, add mushrooms and carrot, saute for few minutes.
6. 4 - Transfer the stock to the pot.
7. Add potatoes and dill, simmer for 10 minutes.
8. Save some dill for garnish.
9. 5 - Season with salt and pepper.
10. Stir in some cream if you like.

water, chicken, parsley stems, celery stem, green leaves, allspice, sunflower oil, scallions, carrots, mushrooms, potatoes, dill, cream, salt

Taken from recipeland.com/recipe/v/chanterelle-carrot-soup-53624 (may not work)