Name: Wild Mushroom Soup
Ingredients: 500 g Closed cup field mushrooms; 300 g Selection of wild mushrooms; (preferably light in; ; colour); 1 lg Spanish onion; peeled and finely; ; chopped; 1 tb Olive oil; 80 g Unsalted butter; 1 Clove garlic; peeled and crushed; 1 3/8 l Chicken stock; 300 ml Whole milk; Sea salt; Freshly-ground black pepper; 1/2 ts Freshly-grated nutmeg; 300 ml Single cream; 4 tb Chopped fresh parsley

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Spanish	Winter, Nosh	1	servings

INGREDIENTS

500	g	Closed cup field mushrooms
300	g	Selection of wild mushrooms; (preferably light in
		; colour)
1	lg	Spanish onion; peeled and finely
		; chopped
1	tb	Olive oil
80	g	Unsalted butter
1		Clove garlic; peeled and crushed
1 3/8	l	Chicken stock
300	ml	Whole milk
		Sea salt
		Freshly-ground black pepper
1/2	ts	Freshly-grated nutmeg
300	ml	Single cream
4	tb	Chopped fresh parsley

INSTRUCTIONS

Clean the fungi with a pastry brush (rinse if necessary), and allow to
drain. Chop all the fungi except 110g of the wild selection, reserving
these for garnish. Sweat the garnish mushrooms in a little olive oil until
tender and allow to cool.
Sweat the onion in the olive oil and butter in a large pan for 6 minutes on
a low to medium heat, stirring to prevent catching and sticking. You should
achieve a light golden transparent colour. Add the mushrooms and garlic,
and saut. on a high heat. The mushroom juices will prevent the onions from
over-colouring.
Add the chicken stock when the juices start to dry up and cook for 10
minutes on a slow simmer. Then add the milk, bring back to the boil and
simmer for another 5 minutes. Adjust the seasoning with salt, pepper and
nutmeg and allow to cool for a while.
Put the mixture through a processor until it has a smooth to medium texture
~ not too smooth though. Serve in warm bowls with a swirl of fresh single
cream, garnished with the fried wild mushrooms and a sprinkling of chopped
parsley.
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Converted by MM_Buster v2.0l.

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