Ingredients
- One onion, peeled and finely diced
- One large parsnip, peeled and finely diced
- One clove of garlic, peeled and sliced
- 80g butter
- A splash of olive oil
- A sprig of sage
- 500g chestnut mushrooms, chopped
- 1.4 litres chicken stock
- 150ml cream
- A little nutmeg
- Salt and pepper
- 75ml cream sherry (optional)
- Some nice Irish hard cheese like Coolea (grated)
1 Put the onion, parsnip and garlic in a pot with the butter, olive oil and sage. Cook over a gentle heat for 15 minutes or so, until the vegetables really soften.
2 Add the mushrooms, turn up the heat and cook for a further 10 minutes, then add the stock.
3 Bring to a simmer, add the cream and the nutmeg then cook gently for a little while.
4 Add the salt, pepper and finally the sherry. Remove the sage and blend thoroughly with a hand blender or liquidiser. Serve with a dusting of grated cheese.
