Directions:
- In a large saucepan melt butter add the open cap mushrooms, carrots, celery, onion, leek and hers and garlic, stir well over a gentle heat until eveything is coated with butter.
- Add 4 pints of hot water.
- Add some salt, then bring to a gentle simmer, keep on a low heat and let the soup simmer for 1 hour.
- After that, place over a colander and strain the soup. Remove bay leaves.
- Puree the vegetables with a little stock, then return this to the rest of the stock and whisk to a smooth consistency.
- Return to the saucepan and re-heat.
- Meanwhile saute the sliced chestnut mushrooms in a little butter for 5 minutes, add to the soup.
- Stir in the walnuts, check seasoning and continue cooking gently for 10 minutes.
- When you are ready to serve the soup, stir in the cream, sherry and lemon juice.
- Serve piping hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.35 Kcal (1362 kJ) | ||
| Calories from fat | 150.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.7g | 26% | |
|---|---|---|---|
| Cholesterol | 27.44mg | 9% | |
| Sodium | 127.71mg | 5% | |
| Potassium | 225.09mg | 5% | |
| Total Carbs | 15.75g | 5% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 8.73g | 17% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.8mg | 5% | |
| Calcium | 142.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 206.72 Kcal (865 kJ) | ||
| Calories from fat | 95.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 26% | |
|---|---|---|---|
| Cholesterol | 17.44mg | 9% | |
| Sodium | 81.15mg | 5% | |
| Potassium | 143.02mg | 5% | |
| Total Carbs | 10.01g | 5% | |
| Sugars | 1.43g | 9% | |
| Dietary Fiber | 1.85g | 12% | |
| Protein | 5.54g | 17% | |
| Vitamin C | 3mg | 8% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.5mg | 5% | |
| Calcium | 90.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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