Portobello, walnut & potato soup

Ingredients

• 500–600 g portobello mushrooms
• All reserved walnut soaking water from the cake
• Reserved cooked potato solids from the cake
• Reserved fresh processed carrot from the cake
• 50–100 g reserved roasted pumpkin
• 1 large onion
• 3 chestnuts
• 2 garlic cloves, crushed
• Approximately 150 mL dry white wine
• Rosemary, thyme, oregano, white pepper, and mustard seeds
• Water and salt
• Optional cultured butter and buttermilk from the cream-cheese cake branch
• A little olive oil if cultured butter is unavailable

Movement

1. Melt a little cultured butter in a large pot, or use olive oil. Add the onion and cook gently without heavy browning.
2. Add the crushed garlic, mustard seeds, and chestnuts. Add the portobello mushrooms and let them begin releasing their moisture.
3. Pour in the white wine and cook until its harsh alcoholic edge has disappeared.
4. Add all reserved walnut soaking water, then ordinary water until the broth reaches the desired volume. Add rosemary, thyme, oregano, white pepper, roasted pumpkin, and a light seasoning of salt.
5. Simmer until the mushroom, walnut water, chestnut, herbs, pumpkin, and wine taste like one broth rather than separate ingredients.
6. Remove about one third of the cooked mushrooms. Blend them with the reserved potato, reserved fresh carrot, and enough broth to move smoothly.
7. Return the purée to the pot and simmer gently until the fresh carrot is cooked and the broth reaches the desired body, leaving the other mushrooms textured.
8. If using the cultured-dairy branch, finish with a little buttermilk for acidity and a small amount of cultured butter for richness. Do not turn it into cream of mushroom. Adjust salt and white pepper and serve hot.