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a recipe that uses almonds :rolleyes: Also good for any weekend mushroom pickers.

Mushroom and Almond Soup with Fino Sherry (yep, it's a Spanish recipe)

4 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, thinly sliced
Teaspoon of fresh thyme leaves ( or half teaspoon of dried)
250g muchrooms (flat field or wild), finely chopped
1 litre of chicken stock
5 tablespoons of fino sherry (dry)
2 dessertspoons of dried porcini mushrooms, covered with boiling water to infuse
130g of almonds, lightly toasted
1 small bunch of flat leaf parsley, roughly chopped
Rock salt and black pepper

Heat oil in saucepan and soften the onions and garlic for 15-20 mins until golden and sweet. Add the thyme and fresh mushrooms and cook for another 15 minutes or until the moisture in the mushrooms has evaporated. Season with salt and pepper. Now add stock, fino and chopped dried porcini and their juice to the pan. Bring to the boil and simmer for 5 mins.

Meanwhile put the almonds in a blender/grinder and chop/grind as fine as possible. Stir the almonds and parsely into the soup.

The almonds make this soup lovely and rich. Perfect for a nippy winter evening.