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
100g/3½oz wild mushrooms, prepared and washed
50-100g/2-3½oz of hazelnuts
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, 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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
