Cream of mushroom soup with pan-roasted mushrooms and walnuts
Cream of mushroom soup with pan-roasted mushrooms and walnuts
Ingredients:
- 500-600 g of chestnut mushrooms and oyster mushrooms mixed
- 350 g parsnips and carrots
- 1 onion
- 1 potato
- 100 ml heavy cream
- 1.5-2 liters vegetable stock
- oil, salt and pepper
Toppings:
- small handful of walnuts
- 100 g of chestnut mushrooms and oyster mushrooms mixed
Preparation:
Fry the chopped onion in oil, then add the diced carrots, parsnips, and potatoes. Season with salt and pepper, then cover and simmer until soft in a small amount of water. Add the sliced mushrooms and simmer for a further 10 minutes. Pour over the stock, then purée with a hand blender. Strain the soup, add the cream and allow to heat through.
Slice the remaining mushrooms and roast in a pan until crisp. Toast the nuts briefly without oil.
Serve the hot soup topped with the pan-roasted mushrooms and walnuts.