Gombakremleves piritott gombaval es dioval

Cream of mushroom soup with pan-roasted mushrooms and walnuts

Ingredients:

  • 500-600 g of chestnut mushrooms and oyster mushrooms mixed
  • 350 g parsnips and carrots
  • 1 onion
  • 1 potato
  • 100 ml heavy cream
  • 1.5-2 liters vegetable stock
  • oil, salt and pepper

Toppings:

  • small handful of walnuts
  • 100 g of chestnut mushrooms and oyster mushrooms mixed

Preparation:
Fry the chopped onion in oil, then add the diced carrots, parsnips, and potatoes. Season with salt and pepper, then cover and simmer until soft in a small amount of water. Add the sliced mushrooms and simmer for a further 10 minutes. Pour over the stock, then purée with a hand blender. Strain the soup, add the cream and allow to heat through.

Slice the remaining mushrooms and roast in a pan until crisp. Toast the nuts briefly without oil.

Serve the hot soup topped with the pan-roasted mushrooms and walnuts.