Mushroom and Hazelnut Soup
A warm bowl of creamy mushroom and hazelnut soup - a perfect comforting meal! Serve. with extra sautéed mushrooms and roasted hazelnuts.
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
Calories: 438kcal | Carbohydrates: 19g | Protein: 11g | Fat: 37g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Sodium: 1003mg | Potassium: 766mg | Fiber: 6g | Sugar: 8g | Vitamin A: 571IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 3mg