Wild Mushroom and Hazelnut Soup

Sweat down the shallots in the butter for about 3 mins. Add the mushrooms, and continue to gently cook for 5 mins, then add the water and stock and simmer for 20-25 mins.
Prepare the garnish by sautéing the mushrooms and hazelnuts in butter while the soup simmers. After 20 mins or so, pour the soup into a liquidiser or use a hand blender to blend until smooth. Whisk in the remaining butter, season to taste, and serve with the sautéed mushrooms and hazelnuts.

30 mins

4 serving

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