Cream of mushroom soup with pan-roasted mushrooms and walnuts
- 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
- small handful of walnuts
- 100 g of chestnut mushrooms and oyster mushrooms mixed
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.