Wild Mushroom Soup

Kevin Kindland

Kevin Kindland

4th September 2018

Wild Mushroom Soup

Wild Mushroom Soup

Ingredients

  • 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

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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