Wild Mushroom and Walnut Soup
Walnuts are at their best at Christmas time and, together with some dried wild mushrooms, can be used to make an unusual soup for a dinner party or a warming lunch or supper snack with some good cheese to follow.
Serves 8 as a first course
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Christmas and The Delia Collection: Soup.
First place the dried mushrooms in a jug with 10 fl oz (275 ml) boiling water and leave them to soak for 30 minutes. Meanwhile in a very large saucepan melt the 2 oz (50 g) butter, then add all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter, then pour in the dried mushrooms and their soaking water, followed by 3½ pints (2 litres) hot water.
Add some salt, then bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour.
After that, place a colander over a large bowl and strain the soup into it. Remove the bay leaves, and purée the vegetables with a little bit of the stock in a liquidiser or processor, then return this to the rest of the stock and whisk to a smooth consistency.
Now wipe out the soup saucepan with some kitchen paper and return it to the heat with the 1 oz (25 g) butter. Lightly sauté the chopped mushrooms for about 5 minutes. After that, pour in the soup mixture, stir in the ground walnuts, season with salt and pepper, and let it continue cooking gently for 10 minutes.
While that's happening use your sharpest knife to slice the 4 reserved whole mushrooms into wafer-thin slices for a garnish.
When you are ready to serve the soup, stir in the cream, sherry and lemon juice and serve piping hot with the slices of raw mushroom floating on top.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
The earthiness of mushrooms and porcini is complemented superbly by the toasty nuttiness of Madeira to give you a soup, made from a bought mushroom sauce, that can be served at even the most luxurious meal.
This is a light and delicate soup that is best made with the dark, flat open-gilled mushrooms – which have more flavour to them than the closed button variety.
Vegetarians and meat-eaters alike will love this really thick soup crammed with beans, rice and a host of wintry veg. All you need is some good bread and cheese to go with it…
Not simply a recipe for leftover bits of Stilton, this one, but a delicious creamy soup that can enhance any dinner or supper party. Be careful not to boil the soup when re-heating.
One of the bane's of any dieter's life is that feeling of hunger. So this gorgeous, fat-free soup could be the answer: it's filling and satisfying without piling on the pounds.
This really is one of the most luxurious and delicate soups imaginable. It is very easy to prepare and cook, but perfect for a special occasion. Crisp, golden croutons are lovely sprinkled over the top of a bowl of hot or chilled soup.
Plenty of vegetables and the addition of pasta make this an immensely satisfying and filling soup that costs very little but is definitely in the luxury class! Enjoy it with crusty bread.
Most Popular recipes
- Leek and Butternut Squash Soup
- Foil-baked Whole Fresh Salmon with Green Herb Mayonnaise
- Roasted Pumpkin Soup with Melting Cheese
Win kitchen equipment worth £300 from Home&Cook and enjoy exclusive 25% shopping discount!
Flavours of France plus win Le Creuset cookware
18 Dec 2013 20:24
It's very quiet on here ...!
18 Dec 2013 22:03
|Food and travel||
06 Dec 2013 14:13
Worth a try
13 Dec 2013 20:08
|Can Anyone Help?||
Hobs: gas or induction ?
18 Dec 2013 22:17
06 Dec 2013 09:54
18 Dec 2013 22:23
05 Dec 2013 16:54