Chanterelle and Carrot Soup Recipe

Name: Chanterelle and Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 600 millilitres water, 2 each chicken wings, 8 each parsley stems, 1/2 each celery stem, or celeriac stem, chopped coarsely, and more.

Yes, Chanterelle and Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chanterelle and Carrot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions