Shechamandy (walnut soup) with mushrooms recipe | delicious. magazine

Ingredients

• 2 onions
• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped
• 1/2 tbsp chopped fresh tarragon leaves, stalks reserved
• 1 tbsp chopped fresh parsley leaves, stalks reserved
• 1 tbsp chopped fresh dill fronds, stalks reserved
• 1 tbsp chopped fresh coriander leaves, stalks reserved
• Knob of butter
• Vegetable oil for frying
• 250g mixed wild mushrooms
• 2 garlic cloves, crushed
• 1 red chilli, finely chopped
• 1 tbsp fine cornmeal or polenta
• 150g walnuts, finely chopped