Mushroom and Walnut Soup

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READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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