A warm bowl of creamy mushroom and hazelnut soup – a perfect comforting meal! Serve with extra sautéed mushrooms and roasted hazelnuts.
We love a good bowl of soup! Both of my kids enjoy them and I like to make them for them so that I’m sure that they get as many vegetables as possible. I also find soups an easy quick dinner!
Mushroom soup is a classic which many love. In Malta we always manage to get a bowl at some dinner party – it’s extremely popular. However, this version here is a tad different. The mushrooms aren’t the main star but they are sharing the limelight with the roasted hazelnuts. Both of these ingredients together create a rich deep umami-rich combination, as they share together nutty, earthy and a slight sweet flavour profile.
Ingredients list
- Mushrooms – I like to use a mix of mushrooms, however using just one type will still be delicious! For this soup I have used a mix of button, oyster and cremini. Sauté some extra mushrooms to serve on top the soup!
- Hazelnuts – it’s important to roast them! Roasting nuts enhances their flavour whilst helping to achieve a smoother texture while blending. If you are using hazelnuts with the skins still on, after roasting, rub them vigorously between a kitchen towel to remove the skin.
- Onion and Garlic – the base for this soup. I like to use a white onion as it has a mild flavour yet still adds a flavourful touch. Garlic is indispensable.
- Herbs – a mix of rosemary, oregano and thyme are a constant in my cooking, herbs give a deeper aroma to the soup.
- Sherry Wine – an optional ingredient, as I mainly use it to deglaze the pan after cooking the mushrooms. However, this can be substituted with the vegetable stock.
How to serve this mushroom and hazelnut soup
I like to serve this soup with extra sautéed mushrooms and some chopped roasted hazelnuts on top. You can also use croutons or a fresh herb oil which would work wonderfully. Do not forget to serve some crusty bread as a side.
How to store this soup
Store it in the fridge if you are planning to eat it in the following 3 days after making it, or else freeze it. I like to freeze my soups in a ziplock bag by freezing them flat so that it saves me some space in the freezer. This soup can stay in the freezer for not more than 3 months.
Mushroom and Hazelnut Soup
Ingredients
- 500 g mushrooms
- 1 small white onion
- 1 litre vegetable stock
- 4 garlic cloves
- 3 tbsp olive oil
- 120 hazelnuts toasted and skins removed
- 1/2 tsp rosemary
- 1 tsp thyme
- 1 tsp oregano
- Salt & pepper
- ½ cup sherry wine
Instructions
- Preheat the oven to 200°C/400°F. Layer the hazelnuts onto the tray and roast for 10-15 minutes until golden. If removing the skin, let cool completely, rub the nuts together between a kitchen towel and the skin will peel off. Set aside some of the hazelnuts.
- In a large pot on medium heat, add the olive oil, and sauté the onion and garlic for a few minutes. Add the sliced mushrooms and herbs, let cook for about 10 minutes. Set aside some of the mushrooms for later.
- Deglaze the pot with sherry wine and let everything cook for a few minutes. Add the vegetable stock and hazelnuts, and cook for about 10 minutes. Season with salt and pepper.
- Blend the soup until smooth. Garnish the soup with mushrooms and chopped hazelnuts.
Nutrition
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