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Chelsea B.: "I have never made a recipe like this one before a…" Read More
7Ingredients
┅Calories
25Minutes
This recipe for Wild Mushroom and Hazelnut Cream Soup takes the classic cream of mushroom soup to a whole new level. Featuring shallots, fresh thyme, and a medley of wild mushrooms, each spoonful of this delectable soup carries the nutty flavor of hazelnuts. Blend the soup and strain after cooking for a smooth texture. This Wild Mushroom and Hazelnut Cream Soup is dairy free, gluten free, and vegetarian friendly as it uses vegetable broth as its base.
Ingredients
- 1 shallot
- 400 grams wild mushrooms (assorted, chopped)
- 700 milliliters vegetable broth
- thyme
- 70 grams hazelnuts
- salt
- ground black pepper
Directions
- Chop the shallot and cook until golden brown.
- Add the chopped mushrooms and cook for 3 minutes.
- After this time, add the vegetable broth and the thyme.
- Cook for 10 minutes then add the hazelnuts.
- Blend all the ingredients together, strain for a cleaner texture.
- Season with salt and pepper and serve.
Reviews(1)
★★★★★
Yummly User
★★★★★
Chelsea B. 29 May 2015
★★★★★
I have never made a recipe like this one before and man was it amazing. The wild mushrooms provided a meaty flavor; while the hazelnut provided a touch of sweetness. The soup was very thick and creamy and I will be making all the time. A true 5 star recipe everyone will love.
