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Cooking receipe to make mushroom and artichoke soup with walnuts under category Aga Recipes. You may find some video clips related to this receipe below.
mushroom and artichoke soup with walnuts
15g dried ceps
150 ml boiling water
25g butter
1 small onion peeled and chopped
15ml chopped fresh thyme
450g chestnut mushrooms chopped
90ml dry sherry
1 litre vegetable stock
450g jerusalem artichokes
30ml walnut oil
1 garlic clove peeled and chopped
salt and freshly ground black pepper
To serve:
25g walnuts chopped and toasted
extra walnut oil
thyme sprigs to garnish
Put the dried ceps into a bowl pour over the boiling water and let soak for 30 minutes.
Drain reserving the liquid.
Melt the butter in a large casserole on the simmering plate.
Add the onion and thyme and fry for 10 minutes until soft but not browned. Move to the boiling plateadd the chestnut mushrooms and ceps and stir fry for 2 minutes.
Add the sherry and boil rapidly until well reduced.
Add the vegetable stock and reserved cep soaking liquid and bring to the boil. Cover and cook gently in the simmering ovenfor 30 to 40 minutes until the stock is rich tasting and the mushrooms have lost all their flavour.
Meanwhile scrub the artichokes and cut away the knobbly bits.
Peel then dice the flesh.
Heat the oil in a large pan on the boiling plate.
Add the artichokes and garlic and fry for 5 to 10 minutes stirring until evenly browned.
Strain the mushroom stock through a fine sieve.
Return to the casserole add the artichokes and bring to the boil.
Cover and cook on the floor of the simmering ovenfor 45 minutes until the artichokes are cooked.
Allow to cool slightly then transfer to a blender or food processor and pure until very smooth.
To enrich the soup stir 150ml single
cream into the pureed artichokes (optional).
Return the soup to the pan and heat gently on the simmering plate for 5 minutes.
Season with salt and pepper to taste and spoon into warmed soup bowls. Scatter the toasted nuts over the soup and drizzle with walnut oil.
Serve at once garnished with thyme.
To toast walnuts spread on a baking sheet and with the grid shelf on the top set of runners cook in the
roasting ovenfor 2 to 3 minutes.
jerusalem artichokes might be mistaken for a funny looking potato but these knobbly and often hairy root vegetables have a distinctive flavour of their own. Here an intensely flavoured mushroom stock combines beautifully with the artichokes and toasted walnuts add texture to the soup.
Serves 4
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