Magical Hazelnut-Mushroom Soup
This vegan recipe serves about eight, as a first course. Although chanterelles are the best choice for flavor, you can use other mushrooms, preferably wild.
1 large cup hazelnuts – about 8 oz, toasted and hulled, then run through a blender or food processor; I use my Nutribullet to get finer texture.
1½ lb wild mushrooms (or a mixture of wild and Crimini mushrooms)
2 Tablespoons organic sunflower oil, or light olive oil
2 medium or 1 large onion, finely diced
Optional: 1 Tbsp fresh garlic, one stalk celery, one leek, thinly sliced
4 cups vegetable stock – I use 2 Tbsp Better than Bouillon made up with boiling water
Sea salt or soy sauce to taste
Freshly ground black pepper to taste
1 tsp ground coriander
1-2 fl oz Madeira or dry sherry
1 cup plant milk, or more to taste
Fresh tarragon, cilantro, or dill
- Heat the oven to 300F, and toast the hazelnuts on a shallow baking tray for 10-15 minutes. Let cool enough until you can rub between your hands to remove the papery hulls. Put the hazelnuts through a food processor or NutriBullet.
- Heat a little oil in a large heavy saucepan or cast iron casserole over low heat. Add the onion and coriander, and sauté at low temperature, stirring occasionally, until the onions are limp and transparent. For extra flavor, add 1 Tbsp garlic, a celery stalk and a sliced leek, and sauté for five more minutes.
- In a separate frying pan, heat a little oil (adding more as required), and sauté the sliced mushrooms over high heat, in batches. Set aside.
- Add the warmed broth and the mushrooms to the soup vegetables and simmer gently for 30 minutes.
- Allow to cool for 15 minutes, then puree thoroughly using a food processor.
- Cover the pot, place in the fridge, and chill overnight.
- When ready to serve, heat the soup through, adding the plant milk until it’s the texture you prefer. Add the Madeira/sherry, and adjust the seasonings, stirring.
- Serve in flat soup plates, garnished with a sprinkle of fresh herbs.
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