Quick recipe finder Wild mushroom soup 
Use a mixture of wild mushrooms to make this luxurious soup really special.
By Michael Caines From Saturday Kitchen
Ingredients
- 60g/2oz shallots, chopped
- 50g/2oz butter
- pinch of salt
- 400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms)
- 570ml/1 pint water
- 290ml/½ pint chicken stock
- salt and freshly ground black pepper, to taste
- 50g/2oz butter
For the garnish
- 100g/3½oz wild mushrooms, prepared and washed
- 50-100g/2-3½oz of hazelnuts
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 water and chicken stock (replace the chicken stock with water for vegetarians).
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 and serve garnished with the sautéed mushrooms and hazelnuts.
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