Chicken Soup with Mushrooms and Vegetables

For the broth: peel onion and and stick cloves and bay leaf into it. Rinse and pat dry chicken, combine with an onion in a pot and pour enough water to cover chicken. Season with salt and bring to a boil. Reduce heat and simmer for about 1 hour, skimming all resulting foam.  

Peel carrots, pasnip, celery and cut into 1 cm rombs (approximately 1/2 inch). Rinse and dry leek, cut lengthwise. Rinse and dry greens. Clean mushrooms and cut into bite-sized pieces. Rinse herbs, shake dry and pluck off leaves.

For the pesto: peel garlic and chop coarsely, puree with herbs and pine nuts in a blender. Gradually add oil and process until smooth. Add  Parmesan and season with salt, pepper and a dash of lemon juice.

Remove chicken from the broth, cool and loosen meat from the bones. Cut into small pieces. Measure 1.2 liters (approximately 5 cups) of broth into a pot and add prepapred vegetables. Simmer on medium heat for about 15 minutes.