Mushroom and Walnut Soup

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..)

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 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

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.