Mushroom And Walnut Soup

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 8 ounces open mushroom caps, chopped
• 8 ounces small chestnut mushrooms, very thinly sliced
• 2 ounces butter, plus a little for saute
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 medium onion, sliced
• 1 leek, sliced
• 2 bay leaves
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh sage
• 2 garlic cloves
• 4 ounces ground walnuts
• 3 fluid ounces single cream
• 3 fluid ounces sherry wine
• 1 teaspoon lemon juice
• salt and pepper

Recipe

• 1 in a large saucepan melt butter add the open cap mushrooms, carrots, celery, onion, leek and hers and garlic, stir well over a gentle heat until eveything is coated with butter.
• 2 add 4 pints of hot water.
• 3 add some salt, then bring to a gentle simmer, keep on a low heat and let the soup simmer for 1 hour.
• 4 after that, place over a colander and strain the soup. remove bay leaves.
• 5 puree the vegetables with a little stock, then return this to the rest of the stock and whisk to a smooth consistency.
• 6 return to the saucepan and re-heat.
• 7 meanwhile saute the sliced chestnut mushrooms in a little butter for 5 minutes, add to the soup.
• 8 stir in the walnuts, check seasoning and continue cooking gently for 10 minutes.
• 9 when you are ready to serve the soup, stir in the cream, sherry and lemon juice.
• 10 serve piping hot.