Mushroom Soup

Mushroom Soup (serves 6)

4 tbsp unsalted butter
2 shallots, finely diced
1 clove garlic, finely chopped
2 tbsp celery, finely diced
600 g White mushroom, Swiss brown mushroom & oyster mushroom
1/4 fine salt
1/4 tsp ground pepper
1/4 cup dry white wine
500ml chicken stock
1 bouquet garni (1 stalk parlet, 1 bayleaf, 4 sprig thyme, tied together)
a pinch of freshly grated nutmeg
1/4 cup thickened cream


Method
1) Heat butter, sweat shallots, garlic and celery till soft but not browned for 5 mins
2) Add mushrooms, season with salt and pepper and cover the pan.
3) Add wine and let it bubble for a min before adding the stock. Bring the boil and skim surface. Add bouquet of garin and simmer gently for 20 min, covered.
4) remove bouquet garni and puree the soup in a blender. Dun puree too smooth.
5) Return to pot, add nutmeg and cream and cook till it just comes to the boil, then taste. Add more salt and pepper if needed. Remove from heat and serve.

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