Ingredients

• 60g/2oz shallots
• chopped
• 50g/2oz butter
• pinch of salt
• 400g/14oz wild mushrooms
• trimmed (or 250g/9oz dried mushrooms)
• 570ml/1 pint water
• 290ml/½ pint chicken stock
• salt and freshly ground black pepper
• to taste
• 50g/2oz butter
• 100g/3½oz wild mushrooms
• prepared and washed
• 50-100g/2-3½oz of hazelnuts

Directions

• Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.
• Add the mushrooms and continue to sweat for 5 minutes.
• Now add the water and chicken stock (replace the chicken stock with water for vegetarians).
• Bring to the boil and reduce to a simmer. Cook out for 20 minutes.
• sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering.
• After 20 minutes
• pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts.