Just had to share this recipe with you. Seriously, seriously good. I’ve made a second batch today.
It’s adapted from that book I’ve mentioned before Soups by Tonia George. She uses two different variety of mushrooms, I just used regular field mushrooms.
I think what makes it doubly nice is the fact that we are using our own hazelnuts that we still have from last year’s harvest.
This quantity makes enough for four.
Mushroom & Hazelnut Soup
Ingredients:
- 50 g butter
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 25 g hazelnuts
- 2 tablespoons dried parsley
- 350 g mushrooms
- 1 litre vegetable stock (or chicken stock)
Method:
Melt butter and add onion and garlic, cover and cook gently over low heat for 10 minutes to soften.
Wash and chop your mushrooms. Add to the saucepan with the parsley, turn heat up and cook, stirring regularly for 10 minutes. Add your stock and cook for another 10 minutes.
While this is all happening toast your hazelnuts and set aside to cool.
When soup is cooked. Chop your toasted hazelnuts and add about half to the soup. Either blitz with hand liquidiser or transfer to a liquidiser.
Serve with a sprinkling of the remaining chopped hazelnuts (and/or a dollop of cream).
Enjoy! And do let us know if you’ve tried it.
A Year In Redwood 
Reblogged this on Smorgasbord – Variety is the spice of life and commented:
The last few weeks I have been covering the B vitamins and mushrooms are a great source. Hazelnuts are also packed with nutrients but I have never tried the combination before – I think the mix of earthy with nutty would go very well. Lovely easy recipe from A Year in Redwood where you can find a great deal about good food.
Thank you for sharing… the combination is really delicious. Toasting the hazelnuts gives them a lovely sweetness.
Oh my. This sounds so r.i.c.h. Nothing bland about this soup.:-)
Nothing! And I’d reckon that the addition of rehydrated porcini mushrooms would really add a ‘wow’ to it… but it ain’t bad as is.
How can you resist this? Just the description triggers the sensory images of the brain. I asked Carol if I should email the recipe and she said, “There is no way I can make this between now and dinner.” I said, “for the future,” and she said, “absolutely.” Once we got past the family dynamics, this was a clear winner.
Oops! Now I’m feeling guilty for upsetting family dynamics before your dinner! Hey, you can make it for lunch at the weekend 🙂
Looks good and I will try with olive oil to make it nutty vegan! I’ve got loads of hazelnuts that need cracking open.
Do try it, and would be delighted to hear how you like it.
Margaret
[…] https://ayearinredwood.com/2016/03/02/mushroom-and-hazelnut-soup/ […]