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Mushroom Hazelnut Soup

Natural.Foodie's picture
Ingredients
  Hazelnuts 2 Ounce (1/3 Cup)
  Unsalted butter 4 Tablespoon
  Onion 1 Large, chopped
  Mushrooms 1 Pound, coarsely chopped
  Chicken stock 4 Cup (64 tbs) (Preferably Homemade)
  Freshly ground pepper To Taste
  Minced parsley 2 Tablespoon (Flat Leaf)
  Salt To Taste
Directions

1. Preheat the oven to 350°. Place the hazelnuts on a baking sheet and toast until golden brown, 8 to 10 minutes. Place the hot nuts in a sieve and rub with a dish towel to remove as much skin as possible. Let the nuts cool to room temperature. Grind the nuts in a nut grater or food processor.
2. In a large saucepan, melt the butter over moderately high heat. Add the onion and saute until softened and translucent, about 5 minutes. Add the mushrooms and cook, stirring frequently, for 5 minutes. Add 4 cups of stock and bring to a boil; reduce the heat and simmer for 5 minutes.
3. Working in batches, transfer the solids and a small amount of the liquid from the soup to a blender or food processor. Add some of the hazelnuts to each batch and puree until smooth. Pour into a large saucepan. Cook over moderate heat until warmed through, about 5 minutes. Season with salt and pepper to taste. Thin with more stock if desired. Pour into a warm tureen or individual soup bowls and garnish with a sprinkling of parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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