Creamy Mushroom and Walnut Soup
This recipe is kindly provided by one of New Zealand's most celebrated chefs, Michael Lee Richards.
Try this delicious soup recipe; it's great for any time of the year!
Ingredients
- Good chicken stock
- Onion finely chopped
- Dark Portobello mushrooms, cooked in butter
- Salt and pepper, to taste
- Fresh thyme
- Fresh parsley, finely chopped
- Trickett's Grove walnut pieces
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.
- Enjoy!