Today is Thursday, December 04 2008 5:53 am
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Wild Mushroom SoupCategories: Winter, Nosh Yield: 1 servings 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 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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