Mushroom And Hazelnut Soup

Recipe Ingredients

1/4		Butter
3 cups	711ml	Sliced medium mushrooms
1/4 cup	59ml	Ground hazelnuts
2 1/2 cups	592ml	Vegetable or chicken stock
2 cups	474ml	Milk
1/4 teaspoon	1.3ml	Ground nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Light cream

Recipe Instructions

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.

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.

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.

This recipe yields 4 servings.

Source:
Jacqueline E. Knight

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