Creamy Mushroom, Hazelnut and Thyme Soup

 Prep Time: 5mins
Cook Time: 10mins
Ready in: 15

A fabulous Creamy Mushroom, Hazelnut and Thyme Soup with a real edge from the hazelnuts.

Ingredients

  • 1lb/450g selection of mushrooms (mixture of button & wild)
  • 1 leekthinly sliced
  • 2 sticks celery
  • 1 large onionchopped roughly
  • 23 sprigs of thyme
  • 2 cloves of garlic
  • 1oz/25g butter
  • 1oz/25g plain flour
  • 1 ½ pints/900ml chicken/vegetable stock
  • 4floz/110ml pouring cream
  • 2oz/50g roasted hazelnutschopped roughly
Method

  1. Slice and prepare all mushrooms
  2. Roughly chop the vegetables (onions, leeks and celery) and sauté gently in a large saucepan with the butter for 45 minutes, with about ¾ of the sliced mushrooms. Retain the remaining sliced mushrooms to garnish the soup just prior to service.
  3. After 23 minutes you can stir in the flour and use it to coat all of the vegetables but also to dry up any other liquids in the pan and this will act as a thickening agent.
  4. Carefully pour in the stock and the cream and bring the entire mixture to the boil and then reduce to a low simmer until the vegetables are all tender
  5. Meanwhile Sauté the remaining mushrooms in a little butter.
  6. Season as appropriate, blitz with a hand blitzer or food processor
  7. Serve immediately in warmed cups or bowls with a little natural yoghurt, some crushed hazelnuts and the sliced sautéed mushrooms.
  8. To garnishCrush some hazelnuts and sprinkle over the soup.
  9. Top Tip:
  10. To raost hazelnutsPlace the hazelnuts onto a flat baking tray and into a preheated oven for 1015 minutes until the sins darken. Transfer to a clean tea towel, rub gently and the skins will be removed. Retain and use as required.
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