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..)
Provided by Tulip-Fairy
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 246.4, Fat 17.5, SaturatedFat 5.9, Cholesterol 22.7, Sodium 72.5, Carbohydrate 10.8, Fiber 2.5, Sugar 3.7, Protein 4.9
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