Wild Mushroom Soup

Ingredients:

For the soup:

60g shallots, chopped
50g butter
A pinch of salt
400g wild mushrooms, trimmed (alternatively, 250g dried mushrooms)
570ml water
290ml chicken stock
Salt and freshly ground black pepper, to taste
50g butter

For the garnish:

100g wild mushrooms, prepared and washed
50g-100g hazelnuts

Method:

1. To make the soup, sweat the shallots in the butter with a pinch of salt for three minutes. Do not let them colour.

2. Add the mushrooms and continue to sweat for five minutes.

3. Now add the water and chicken stock (for vegetarians, replace the chicken stock). Season with salt and pepper according to taste. Bring to the boil and reduce to a simmer. Cook out for 20 minutes.

4. While the soup is simmering, begin preparing the garnish: saute the mushrooms and hazelnuts in butter.

5. After 20 minutes, pour the soup into a blender, and blend until smooth. Place in a saucepan and, using a hand blender, whisk in the remaining butter.

6. Correct the seasoning according to taste. Serve the soup garnished with the sauteed mushrooms and hazelnuts.