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.
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.