Wild mushroom soup With Wood sorrel and hazelnut pesto

SERVES 4

2 tbsp Yorkshire rapeseed oil, plus

● extra for garnish 1 medium onion,

● finely chopped 1 large garlic clove,

● crushed or grated 450g wild

● mushrooms, such as yellow chanterelle, roughly chopped 50ml Madeira wine

● or sweet sherry 850ml hot vegetable

● stock 3 sprigs fresh thyme 200ml

● ● double cream 1 tsp mushroom powder

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Salt and black pepper

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For the pesto

25g chopped toasted hazelnuts

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1 small bunch of wood sorrel

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2 tbsp olive oil 10g Parmesan

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Garnish

Handful of wild mushrooms

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1. Heat the oil in a large saucepan, add the onion and garlic then fry gently for 5 minutes, until softened but not coloured.

2. Next, add the mushrooms and fry on a medium heat for 8 minutes, until they are golden.

3. Pour the Madeira wine over the mushrooms and cook on a high heat for about a minute until the alcohol evaporates.

4. Lower the heat and pour in the hot stock, then add the sprigs of thyme. Bring to the boil then cover and simmer for 20 minutes.

5. Remove the pan from the heat, blitz with a hand blender or in a liquidiser until the soup is smooth. Return the soup to a clean pan, stir in the cream and sprinkle over the mushroom powder, then season the soup and gently reheat over a low heat.

6. Meanwhile, place the pesto ingredients into a small food processor and blitz for a few seconds until combined. Add extra oil if the pesto is a little thick and season to taste.

7. For the mushroom garnish, drizzle some oil in a small frying pan and gently fry the remaining mushrooms for a couple of minutes until golden.

8. To serve, ladle the soup into warm bowls, scatter over the whole fried mushrooms and top with a spoonful of pesto.