Recipe by Tulip-Fairy
Unusual combination but will hold its own at a dinner party or makes a warming lunch. Freezes well, defrost and continue with final stage of cooking (adding cream sherry etc..)
- 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
Directions See How It's Made
- 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.
- Add 4 pints of hot water.
- Add some salt, then bring to a gentle simmer, keep on a low heat and let the soup simmer for 1 hour.
- After that, place over a colander and strain the soup. Remove bay leaves.
- Puree the vegetables with a little stock, then return this to the rest of the stock and whisk to a smooth consistency.
- Return to the saucepan and re-heat.
- Meanwhile saute the sliced chestnut mushrooms in a little butter for 5 minutes, add to the soup.
- Stir in the walnuts, check seasoning and continue cooking gently for 10 minutes.
- When you are ready to serve the soup, stir in the cream, sherry and lemon juice.
- Serve piping hot.