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.
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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.
Top Tip for making Mushroom and hazelnut soup
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.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Potato soup
This creamy potato soup recipe is the perfect winter warmer. Top it with cheese and bacon for a soup version of a baked potato.
By Nichola Palmer Published
-
Creamy carrot and parsnip soup
This delicious creamy carrot and parsnip soup recipe is easy to make, simple and healthy too - a delicious winter warmer!
By Sue McMahon Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
I’m a child psychologist - this 2-step technique will stop your kids answering back… and it sounds so easy
We've spoken to a child psychologist and parenting expert about how to handle kids who answer back, and she shared a simple two-step tip.
By Ellie Hutchings Published