Recipe by Luke Jefford

Properly naughty soup recipe using the seasonal chanterelle mushroom. This recipe served 4 giant bowls. But you could easily serve 8 normal human portions.

Ingredients

• 1/2 Head celery (diced)

• 1 Leek (diced)

• 4 Large shallots (diced)

• 3 Garlic cloves (sliced)

• 250g Butter (weighed separately into 50g, 100g & 100g)

• Olive oil

• 4 Large parsnips (peeled and large dice)

• 3L Water

• 150g Chanterelle

Method

Step 1

Slowly sweat down leeks, onions, celery & garlic with 50g of butter in a heavy based pan until onions are translucent.

Step 2

Add in parsnips & cook out for a further 5 minutes. Then add water.

Step 3

let the soup cook on a slow boil for 45 minutes (or until parsnips are completely soft).

Step 4

Dice 100g of butter into little knobs. Whilst blending with a stick blender, or liquidiser, drop in a knob of butter at a time. This will help create a smooth & velvty soup! Season with salt to your taste buds.

Step 5

Slowly cook Chanterelle mushrooms in butter and a sprinkle of salt until the butter starts to brown and the shrooms start to crisp.

Step 6

Spoon brown butter and shrooms over your soup. You could even add some truffle oil if your feeling extra naughty.