Mushroom and hazelnut soup Recipe

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10 min


20 min

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


  • 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.

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Top Tip

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.