Mushroom and hazelnut soup
Skill level: Easy peasy
Costs: Cheap as chips
A delicious combination of woodland flavours – perfect to warm you up on a chilly night. Mushrooms and hazelnuts make perfect partners and a touch of cream adds a little extra indulgence. Seasoned with thyme, garlic and lemon juice, this hearty soup is tasty and satisfying. Taking just minutes to prepare, it is worth giving the tin opener a miss to make this yummy fresh soup instead. It also makes a great dinner party starter, served with crusty bread and a swirl of sour cream on top.
- 50g butter
- 3tbsp plain flour
- 1ltr milk
- 3tsp olive oil
- 2 onions, chopped
- A clove of garlic, crushed or finely chopped
- 180g chopped mushrooms
- 2tsp thyme, finely chopped
- Juice of ½ a lemon
- 125ml double cream
- 50g roasted hazelnuts, finely chopped
- A little salt and freshly ground black pepper
For a bit of chunky texture to your soup, remove 2 large spoonfuls of mushrooms with a slotted spoon and set aside before blending the soup, then add them back in at the end.
- Melt the butter in a large saucepan. Add the flour and mix together until smooth, then cook for about 1 min.
- Remove the saucepan from the cooker and gradually stir in the milk until it is thoroughly combined, without lumps.
- Return the pan to the heat and bring to the boil, while stirring continuously. When thickened, remove the pan from the heat.
- In a separate pan, cook the onions and garlic in the olive oil until translucent. Add the mushrooms and thyme and cook for a further 3 mins.
- Stir in the sauce mixture and simmer together for 10 mins, then add the lemon juice.
- Blend the soup until smooth. Finally, mix in the cream and chopped hazelnuts, and season with salt and black pepper to taste.