cobnut mushroom soup

Serves 4


1 leek, sliced
2 tbsp olive oil
500g wild mushrooms, sliced
2 tbsp dried or fresh tarragon
2 handful shelled cobnuts
750ml vegetable stock
Salt and pepper

For the butter
25g butter
1 tbsp fresh or dried tarragon
1 tbsp cobnuts


1. Heat the oil in a pan and cook the leek, mushrooms and tarragon for 15 minutes

2. Add the stock, bring to the boil then simmer for 10 minutes

3. Remove from the heat, blend until smooth then return to the pan

4. In a dry pan, toast the cobnuts until they are golden then chop finely, stir into the soup and gently reheat

5. Meanwhile make the butter by mashing the three ingredients together

6. To serve, check the seasoning then serve the soup in bowls topped with a spoonful of butter