Ingredients:

• 25 gms. Walnut pieces
• 25 gms. Butter
• 1 medium Onion
• 100 gms. fresh button Mushrooms
• 900 ml. Chicken stock
• Pinch of grated Nutmeg
• Salt
• Freshly ground black pepper
• 6 tbsp. double Cream
• 2 tsp. fresh chives to garnish

Method:

1. Peel and chop onions, roughly chop mushrooms.
2. Pour sufficient boiling water over walnuts to cover and leave for 1 minute.
3. Drain walnuts and dry on kitchen paper.
4. Melt butter in medium saucepan, add onion and fry gently until soft.
5. Add mushrooms, cook another minute. Stir in the stock, nutmeg, salt and pepper to taste and bring to boil.
6. Cover pan and simmer for 15 minutes. Leave to cool slightly.
7. Chop walnuts in blender. Add cooked vegetables and liquid and blend until mushrooms are finely chopped.
8. Adjust seasoning. Chill in fridge.
9. Serve with cream stirred into soup and sprinkle chives over.