Georgian Walnut and Mushroom Soup

Charmaine Lu -
  • 2 onions
  • 1 chopped carrot
  • 1 celery stalk, chopped
  • 1 tbsp each chopped tarragon, parsley, dill and coriander
  • Knob of butter
  • Veg oil for frying
  • 250g mixed mushrooms, chopped
  • 2 crushed garlic cloves
  • 1 red chilli, chopped
  • 1 tbsp polenta
  • 150g chopped walnuts
  • Peel and roughly chop the onions and chuck them into a large pan with the carrot and celery. Add the stalks of all the chopped herbs to the pan, then cover with 1.2 litres of cold water, season well, and bring to a simmer for 20 mins. Meanwhile, fry the mushrooms in oil until golden. Stir in the garlic, chilli and polenta and cook for 2 mins more.
  • Add the walnuts to the mushroom mixture, and stir to combine. Strain the stock (discard the vegetables and herb stalks), pour back into the pan and stir in the mushroom and walnut combo. Cook for 10 mins, then serve with the herbs scattered on top.
20 mins
4 serving