Wild Cream of Mushroom Soup

Ingredients

• Pine mushrooms (diced), a fist full or two. *Can supplement with most store bought mushrooms.

• Butter, a healthy slab.

• Olive Oil, a splash.

• Shallots, 1 or 2 (diced).

• Jalapeño Chilli, 2 or 3 (diced).

• Wine (red or white), a glass.

• Flour (plain), a dash or two.

• Salt.

• Black Pepper.

• Mixed herbs (oregano, tarragon, thyme, sage).

• Cream, a few good dollops.

• Parmesan cheese, don’t be shy.

Method

1. Melt butter in a pan or pot and add a splash of olive oil.

2. Add shallots and chillies. Stir until shallots are lightly brown.

3. Add mushrooms and cook till soft.

4. Add a glass of wine, a pinch of salt, a pinch of black pepper, and a cup of water. Stir and let simmer for 5 – 10 minutes.

5. Add cream and Parmesan cheese. Stir in and on a low heat let sit for a bit to thicken.

6. If not thick enough you can add some corn flour to thicken or let sit for a bit longer.

7. Serve with fresh herbs and an awesome attitude.