INGREDIENTS

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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”