Olive and White Mushroom Soup with 3-colors Fusilli

• 1 litre water
• 2 each chicken wings
• 1 each chicken wings smoked
• 10 each dill weed stems only
• 15 each black olives sliced
• 15 each green olives sliced
• 100 grams mushrooms white, rinsed, sliced
• 1 each red onion ca. 50 g, chopped finely
• 2 each garlic cloves sliced
• 1 teaspoon tarragon leaves dried
• 1 teaspoon lovage dried
• 1/2 teaspoon pepperoni red, minced
• 1/4 cup parsley leaves chopped finely
• 1/4 cup celery leaves celeriac leaves, chopped finely
• 1 x salt and black pepper ground
• 150 grams pasta, fusilli 3-colors
• 1 tablespoon greek yogurt
• 8 teaspoons parmesan, parmigiano-reggiano cheese, grated grated
• 1 x basil fresh leaves, for garnish

1. 1 - Cook chicken stock with water, wings and dill stems for 30 minutes.
2. Remove items, skim fat if needed.
3. 2 - In the meantime prepare the rest of ingredients.
4. Cook the fusilli pasta.
5. 3 - Add the rest of ingredients to the stock excluding pasta, yogurt, parmesan and basil.
6. Cook for 15 to 20 minutes.
7. Do not use bitter kinds of olives.
8. 4 - When ready stir in some yogurt.
9. 5 - Put some pasta into a plate, add a portion of the soup, and garnish with parmesan and basil leaves.

water, chicken, chicken, dill, black olives, green olives, mushrooms, red onion, garlic, tarragon, pepperoni red, parsley, celery, salt, pasta, greek yogurt, parmesan, fresh leaves

Taken from recipeland.com/recipe/v/olive-white-mushroom-soup-3-col-53513 (may not work)