Mushroom Soup

Ingredients

• 60g/2oz shallots, chopped
• 50g/2oz butter
• pinch of salt
• 400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms)
• 570ml/1 pint water (-omit this until end, add only if necessary - soup is turning out too thin)
• 290ml/½ pint chicken stock
• salt and pepper to season
• 50g/2oz butter to finish

For the garnish

• 100g/3½oz wild mushrooms, prepared and washed
• 50-100g/2-3½oz of hazelnuts

Preparation method

1. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.
2. Add the mushrooms and continue to sweat for 5 minutes.
3. Now add the water and chicken stock (replace the chicken stock with water for vegetarians).
4. Bring to the boil and reduce to a simmer. Cook out for 20 minutes.
5. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering.
6. After 20 minutes, pour the soup into a liquidiser and blend until smooth, pass through a fine sieve and place in a saucepan and using a hand blender whisk in the remaining butter.
7. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts.

Adaptations;

Sprinkle the mushrooms with juice from one medium lemon before chopping them.
Add a cup of sherry.
Add ½ tsp tarragon
Add a cup of double cream.
To thicken, 1 teaspoon cornstarch, dissolved in 1 tablespoon of water