Wild Chanterelle Mushroom, Walnut and Summer Savoury Soup with Nasturtium Flower Cream - alive magaz

Ingredients

• 1/2 cup (125 mL) unsalted butter
• 2 cups (500 mL) wild chanterelle mushrooms, brushed and chopped
• 1/2 cup (125 mL) walnuts, shelled
• 1 cup onion, diced
• 1/2 cup (125 mL) carrot, diced
• 1/4 cup (60 mL) celery, diced
• 20 fennel seeds
• 10 coriander seeds
• 10 cumin seeds
• 2 Tbsp (30 mL) garlic, chopped
• 2 Tbsp (30 mL) ginger, peeled and minced
• 1/2 cup (125 mL) dry white wine
• 5 cups (1.25 L) chicken stock
• 1 cup (250 mL) whipping (heavy) cream
• 2 fresh or dried bay leaves
• 2 Tbsp (30 mL) fresh summer savoury leaves, removed from stem
• 1/2 cup (125 mL) organic nasturtium flowers, chopped, stems removed
• 1/2 cup (125 mL) whipping cream