Wild Mushroom and Hazelnut Soup
- 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