MUSHROOM AND WALNUT SOUP

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Mushroom and Walnut Soup image

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

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

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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