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Wild Mushroom Cream Soup With Hazelnut Crust

Western.Chefs's picture
Ingredients
For soup
  Cep mushrooms 200 Gram
  Button mushrooms 200 Gram
  Shitake mushrooms 100 Gram
  Chanterelle 100 Gram
  Carrots 30 Gram
  Onions 30 Gram
  White leeks 30 Gram
  Butter 30 Gram
  Water/Light chicken stock 1 Liter
  Cream 6 Tablespoon
  Hazelnut oil 2 Tablespoon
  Crust 1
  Hazelnut puff pastry 6
  Egg 1
Directions

Slice all the vegetables.
Saute the carrots, onions and white leeks in butter (without colouring).
Add the mushrooms and cook over high heat for a few minutes.
Add chicken stock or water and cover with a lid.
Simmer for 10 minutes.
Smoothen it by blending in a food processor.
Reheat and check the seasoning.
Mix in cream and butter.
Just before serving, add a few drops of hazelnut oil to enhance the flavour

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Hazelnut

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