350 g button mushrooms
450 ml milk
1 small onion, finely chopped
50 g walnuts, chopped
50 g butter or olive oil
1⁄2 tsp salt
1 tbsp flour
Freshly ground pepper
450 ml chicken stock
150 ml cream
1. Chop mushrooms, keeping a few finely sliced ones to garnish.
2. In a saucepan, soften onion in melted butter or oil. Add mushrooms and fry for 2 mins. Remove from heat, stir in flour, stock, milk, walnuts and seasoning.
3. Bring to boil. Simmer, covered, for 30 mins. Puree the soup, add finely sliced mushrooms and cream.
4. Return to pan and cook slowly for 5 mins, adjusting seasoning. Don’t let it boil. Served with reserved sliced mushrooms.
Adapted from Heidi Swanson, 101 Cookbooks.