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Wild Mushroom Soup #6

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Nosh Winter

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

Directions:

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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