spoon

 

New Zealand

Michael Lee Richards

 

Michael Lee Richards

The Small Kitchen School
Hillside
Governors Bay
Canterbury
www.michaelleerichards.com

Cream of Mushroom and Walnut Soup

Ingredients

Good chicken stock
Onion finely chopped
Dark Portobello mushrooms, cooked in butter
Salt and pepper, to taste
Fresh thyme
Fresh parsley, finely chopped

Method

Cook ingredients almost to a paste

Dust in flour

Pour in hot stock, salt and pepper, fresh thyme.

Simmer away

Skim or rest over night

Add toasted walnuts (not chopped too finely) at the last minute.

Add finely chopped parsley, to serve