Ingredients
60g/2oz shallots, chopped 50g/2oz butter pinch of salt 400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms) 570ml/1 pintwater 290ml/½ pint chicken stock salt and pepper to season 50g/2oz butter to finish
For the garnish: 100g/3½oz wild mushrooms, prepared and washed 50-100g/2-3½oz of hazelnuts
Method
1. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour. 2. Add the mushrooms and continue to sweat for 5 minutes. 3. Now add the water and chicken stock (replace the chicken stock with water for vegetarians). 4. Bring to the boil and reduce to a simmer. Cook out for 20 minutes. 5. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering. 6. After 20 minutes, pour the soup into a liquidiser and blend until smooth, pass through a fine sieve and 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.