Wild Mushroom Soup

A luxurious blended wild mushroom soup sautéed with shallots and butter, finished with sautéed mushrooms and toasted hazelnuts.

Cook Time

28 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

50
g

Butter

for sweating shallots

50
g

Butter

to be whisked in at the end

Liquids

570
ml

Water

290
ml

Chicken Stock

can be replaced with water for vegetarians

NutsSeeds

1
pinch

Salt

1
to taste

Black Pepper

freshly ground

50
g

Hazelnuts

for garnish

Vegetables

60
g

Shallots

chopped

400
g

Wild Mushrooms

trimmed

100
g

Wild Mushrooms

for garnish, prepared and washed

Steps

Sweat the chopped shallots in 50g of butter with salt for 3 minutes without colouring.
Add 400g of mushrooms and sweat for an additional 5 minutes.
Add 570ml of water and 290ml of chicken stock.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Sauté the garnish mushrooms and hazelnuts in a little butter while the soup simmers.
Blend the soup in a liquidiser until smooth.
Return to a saucepan and whisk in the remaining 50g of butter using a hand blender.
Season to taste and serve topped with the sautéed mushrooms and hazelnuts.