Mushroom and hazelnut soup

1 servings

Ingredients

Quantity Ingredient
1 cup Hazelnuts
4 tablespoons Unsalted butter
6 cups Sliced onions
14 Cups, loosely packed, fresh white or brown mushrooms, cut in chunks
(or left whole if small)
(2-1/2 to 3 lbs)
5 cups Chicken stock
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
Chopped fresh parsley, for garnish

Directions

Toast the hazelnuts in a 350F oven until the skins crack a little, then rub them off in a clean towel. Grind the nuts in a food proccessor and set aside.

Melt the butter and add the onions. Saute until translucent. Add the mushrooms and simmer until the juices are just starting to come out of the mushrooms. Add some chicken stock to just cover them and bring to a boil. Simmer for about 10 minutes. Puree the mushrooms and onions with the nuts and a little bit of the hot stock in batches in a food processor. Thin the soup to the desired consistncy with hot stock. Season with salt and pepper and garnish with parsley.

Origin: Great Food without Fuss. Shared by: Sharon Stevens, July/95.

From: Sharon Stevens Date: 08-02-95 (00:00) (14) (E)Homecooki

Related recipes