Ingredients Jump to Instructions ↓

  1. 1/4 Butter

  2. 3 cups 711ml Sliced medium mushrooms

  3. 1/4 cup 59ml Ground hazelnuts

  4. 2 1/2 cups 592ml Vegetable or chicken stock

  5. 2 cups 474ml Milk

  6. 1/4 teaspoon 1 1/3ml Ground nutmeg

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 3 tablespoons 45ml Light cream

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large saucepan, add the mushrooms, and stir over a medium heat for 2 to 3 minutes, until the juices run. Put the lid on the pan and simmer gently in the juices for 5 minutes. Take out 2 tablespoons of the mushrooms and reserve for garnishing later.

  2. Stir the hazelnuts into the mushrooms in the pan, then add the stock, milk, and nutmeg, and season to taste. Cover the pan and simmer gently for 10 minutes.

  3. Process the soup in a blender or food processor until smooth. Return to the rinsed-out pan, stir in the cream and reserved cooked mushrooms, and reheat gently until piping hot but not boiling. Adjust the seasoning to taste, and serve.

  4. This recipe yields 4 servings.


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