mushroom and artichoke soup with walnuts

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Cooking receipe to make mushroom and artichoke soup with walnuts under category Aga Recipes. You may find some video clips related to this receipe below.

mushroom and artichoke soup with walnuts

15g dried ceps

150 ml boiling water

25g butter

1 small onion peeled and chopped

15ml chopped fresh thyme

450g chestnut mushrooms chopped

90ml dry sherry

1 litre vegetable stock

450g jerusalem artichokes

30ml walnut oil

1 garlic clove peeled and chopped

salt and freshly ground black pepper

To serve:

25g walnuts chopped and toasted

extra walnut oil

thyme sprigs to garnish

Put the dried ceps into a bowl pour over the boiling water and let soak for 30 minutes.

Drain reserving the liquid.

Melt the butter in a large casserole on the simmering plate.

Add the onion and thyme and fry for 10 minutes until soft but not browned. Move to the boiling plateadd the chestnut mushrooms and ceps and stir fry for 2 minutes.

Add the sherry and boil rapidly until well reduced.

Add the vegetable stock and reserved cep soaking liquid and bring to the boil. Cover and cook gently in the simmering ovenfor 30 to 40 minutes until the stock is rich tasting and the mushrooms have lost all their flavour.

Meanwhile scrub the artichokes and cut away the knobbly bits.

Peel then dice the flesh.

Heat the oil in a large pan on the boiling plate.

Add the artichokes and garlic and fry for 5 to 10 minutes stirring until evenly browned.

Strain the mushroom stock through a fine sieve.

Return to the casserole add the artichokes and bring to the boil.

Cover and cook on the floor of the simmering ovenfor 45 minutes until the artichokes are cooked.

Allow to cool slightly then transfer to a blender or food processor and pure until very smooth.

To enrich the soup stir 150ml single

cream into the pureed artichokes (optional).

Return the soup to the pan and heat gently on the simmering plate for 5 minutes.

Season with salt and pepper to taste and spoon into warmed soup bowls. Scatter the toasted nuts over the soup and drizzle with walnut oil.

Serve at once garnished with thyme.

To toast walnuts spread on a baking sheet and with the grid shelf on the top set of runners cook in the

roasting ovenfor 2 to 3 minutes.

jerusalem artichokes might be mistaken for a funny looking potato but these knobbly and often hairy root vegetables have a distinctive flavour of their own. Here an intensely flavoured mushroom stock combines beautifully with the artichokes and toasted walnuts add texture to the soup.

Serves 4

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