- 2 Shallots, Chopped
- 50g Butter
- Pinch Of Salt
- 500g Wild Mushrooms, Trimmed
- 1l Mushroom Stock
- Salt And Freshly Ground Black Pepper, To Taste
- 50g Butter
- Garnish
- 100g Wild Mushrooms, Prepared And Washed
- 50g Butter
- Fresh Herbs
Wild Mushroom Soup
Ingredients
Method
Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.
Add the mushrooms and continue to sweat for 5 minutes.
Now add the stock
Bring to the boil and reduce to a simmer. Cook out for 20 minutes.
Sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering.
After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning
Serve garnished with the sautéed mushrooms & herbs
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