mushroom hazelnut soup

a recipe by
barbara lentz
beulah, MI

I like to season with salt and pepper in stages. Like when I put the onions in then the mushroom then the stock. That way at the end I don't need to add any. Every ingredient is perfect.

serves 2-4
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For mushroom hazelnut soup

  • 1/4 c
  • 2 lg
    onions chopped
  • 1 lb
    cremini mushrooms chopped
  • 4 clove
    garlic minced
  • 4 c
    chicken or vegetable stock
  • 1/2 c
    finely ground roasted hazelnuts
  • salt and pepper
  • fresh thyme for garnish

How To Make mushroom hazelnut soup

  • 1
    Heat the butter in a large dutch oven. Add the onions and cook until translucent about 10 minutes. Add the mushrooms and season with salt and pepper. Cook another 10 minutes. Stir in the garlic and cook 1 minute. Add the chicken stock
  • 2
    Bring to a boil and reduce to simmer and simmer 10 more minutes. Stir in the ground hazelnuts
  • 3
    Transfer in batches to a blender or food processor and process until smooth.l Garnish with fresh thyme.

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