Name: Wild mushroom soup
Yield: 7 servings
Cuisine: Boil
Ingredients: stock chicken; 400.00 g chicken gizzards; 2.00 onions large; 1.00 bay leaf; 3.00 cloves whole; 15.00 ml salt; 3.00 black peppercorns; 2.00 Litres water; 750.00 g mushrooms wild and black; 50.00 g butter; 2.00 onions diced; 3.00 carrots diced; 30.00 ml fresh dill; 60.00 ml flour cake; salt and freshly ground black pepper; 15.00 ml lemon peeled and grated; 125.00 ml cream thick

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Ingredients (17)

	stock — chicken
400.00 g	chicken — gizzards
2.00	onions — large
1.00	bay leaf
3.00	cloves — whole
15.00 ml	salt
3.00	black peppercorns
2.00 Litres	water

SOUP

750.00 g	mushrooms — wild and black
50.00 g	butter
2.00	onions — diced
3.00	carrots — diced
30.00 ml	fresh dill
60.00 ml	flour — cake
	salt and freshly ground black pepper
15.00 ml	lemon — peeled and grated
125.00 ml	cream — thick

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Method:

STOCK: Wash giblets thoroughly and remove yellow linings. Place in a heavy-based saucepan with remaining ingredients and bring to boil. Cover and cook over low heat for 3 to 4 hours.
Strain stock and chill in refrigerator. Remove fat that solidifies on surface, using a large spoon.
SOUP: Wipe mushrooms with a damp paper towel and slice. Heat butter in a large saucepan. Add onions, carrots and dill and sauté until onions soften. Add mushrooms and stir in flour until mixture is smooth.
Gradually add 1,5 litres (6 cups) stock and simmer until mushrooms have softened and soup has thickened, 10 to 15 minutes. Add salt, milled black pepper and lemon peel.
Just before serving, stir in cream and sprinkle with extra dill.