Recipe: Wild mushroom and walnut soup (serves 8); Weekend Break.
Method: Place the dried mushrooms in a jug with 10fl oz (275ml) boiling water and leave to soak for 30 minutes.
Inalarge saucepan melt the 2oz (50g) butter, then add all the prepared vegetables, herbs and garlic.
Stir well over a gentle heat until everything is glistening with a coating of butter, then pour in the dried mushrooms and their soakingwater, followed by three and- a-half pints (2 litres) hot water. Add some salt, then bring up to a very gentle simmer for 1 hour.
Placea colander over alarge bowl and strain the soup into it. Remove the bay leaves, and puree the vegetables with a little bit of the stock, then return this to the rest of the stock and whisk to a smooth consistency.
Wipe out the soup saucepan with some kitchen paper and return it tothe heat with the 1oz (25g) butter.
Lightly saute the chopped mushrooms for about 5 minutes. Pour in the soup mixture, stir in the ground walnuts, season with salt and pepper, and continue cooking gently for 10 minutes.
Slice the 4 reserved whole mushrooms into wafer-thin slices for a garnish.
When ready to serve, stir in the cream, sherry and lemon juice and float slices of raw mushroom on top.
This recipe is taken from The Delia Collection: Soup
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|Publication:||Liverpool Echo (Liverpool, England)|
|Date:||Oct 20, 2007|
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