Wild Mushroom and Hazelnut Soup
Wild Mushroom and Hazelnut Soup

Ingredients

Method

  • 60g chopped shallots
  • 50g butter
  • Pinch of salt
  • 400g mixed wild mushrooms or 250g dried mushrooms
  • 550ml water
  • 300ml chicken stock
  • Salt and pepper
  • 50g of butter to finish
  • For the Garnish
  • 100g mixed wild mushrooms
  • 100g hazelnuts
  • 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
This recipe pairs perfectly with the Marri Wood Park Cabernet Sauvignon 2018 from Margaret River, Australia.

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