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Ingredients
Method
- 60g shallots, chopped
- 50g butter
- Pinch of salt
- 400g mix of wild mushrooms and chestnut mushrooms
- 570ml water
- 290ml chicken stock (can be veggie)
- Salt and pepper
- Sweat down the chopped shallots in a pan with the butter and a pinch of salt. Don’t let them colour! Stir in the mushrooms, and continue to gently cook for 5 minutes. Add the water and the stock, along with penty of seasoning, and simmer for 20 mins. Blend until smooth, and serve.
20 mins
4 serving
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