Title: Wild Mushroom Soup
Categories: Winter, Nosh
Yield: 1 servings

500 g Closed cup field mushrooms
300 g Selection of wild mushrooms;
-(preferably light in
; colour)
1 lg Spanish onion; peeled and
-finely
; chopped
1 tb Olive oil
80 g Unsalted butter
1 Clove garlic; peeled and
-crushed
1 3/8 l Chicken stock
300 ml Whole milk
Sea salt
Freshly-ground black pepper
1/2 ts Freshly-grated nutmeg
300 ml Single cream
4 tb Chopped fresh parsley

Clean the fungi with a pastry brush (rinse if necessary), and allow to
drain. Chop all the fungi except 110g of the wild selection, reserving
these for garnish. Sweat the garnish mushrooms in a little olive oil until
tender and allow to cool.

Sweat the onion in the olive oil and butter in a large pan for 6 minutes on
a low to medium heat, stirring to prevent catching and sticking. You should
achieve a light golden transparent colour. Add the mushrooms and garlic,
and saut‚ on a high heat. The mushroom juices will prevent the onions from
over-colouring.

Add the chicken stock when the juices start to dry up and cook for 10
minutes on a slow simmer. Then add the milk, bring back to the boil and
simmer for another 5 minutes. Adjust the seasoning with salt, pepper and
nutmeg and allow to cool for a while.

Put the mixture through a processor until it has a smooth to medium texture
~ not too smooth though. Serve in warm bowls with a swirl of fresh single
cream, garnished with the fried wild mushrooms and a sprinkling of chopped
parsley.

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