Wild Mushroom Soup With Ham

• 2 tsp olive oil
• 2 tbsp butter
• 6 oz Black Forest ham, finely diced
• 1 None red onion, peeled and finely chopped
• 5 cloves garlic, peeled and crushed
• 5 oz Oyster and Chanterelle mushrooms, wiped and sliced
• 1 tbsp tomato paste
• 1 1/2 cups dry red wine
• 2 cups heavy cream
• None pinch grated nutmeg
• 4 None medium egg yolks
• None None dark chocolate shavings, to serve (optional)

1. Heat 1 tsp of the olive oil and the butter in a pan and cook diced ham for 2-3 mins. Add the onion, garlic and most of the mushrooms and cook for 2-3 mins. Stir in the tomato paste and cook for 1 min then gradually pour in the red wine and boil for 1 min. Reduce heat and stir in 3/4 of the cream. Simmer gently for 2-3 mins, stirring constantly. Add the nutmeg and season with salt and freshly ground black pepper. Remove from the heat, cool 5 mins then, using an immersion blender, puree the soup in the pan. Return to the heat. Whisk together the remaining cream and the egg yolks and add to the pan. Simmer very gently, stirring constantly, until thickened.
2. For the topping, heat the rest of the olive oil in a frying pan and saute the remaining mushrooms over high heat until tender and golden. Serve the soup in warmed bowls topped with the sauteed mushrooms and chocolate shaving, if using.

olive oil, butter, black forest ham, red onion, garlic, oyster, tomato, red wine, heavy cream, nutmeg, egg yolks, chocolate shavings

Taken from recipes-plus.com/api/v2.0/recipes/24548 (may not work)