Wild Mushroom Soup

Wild Mushroom Soup

A delicious vegetarian soup to try.


60g shallots, chopped
50g butter
Pinch of salt
400g wild mushrooms, trimmed
500ml water
300ml chicken stock
Salt and freshly ground black pepper, to taste 50g butter

For the garnish

100g wild mushrooms, prepared and washed 50-100g of hazelnuts

Sweat the shallots in the butter for 3 minutes. Add the mushrooms and continue to cook for 5 minutes. Add the water and chicken stock. Bring to the boil and reduce to a simmer. Cook out for 20 minutes.

Sauté the garnish mushrooms and hazelnuts in a little butter as the soup is simmering. Blend soup until smooth. Garnish with the sautéed mushrooms and hazelnuts.

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