Wild Mushroom Soup with Hazelnuts

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Home Made Christmas

Home Made Christmas

By Yvette van Boven

Published 2018

  • About

Ingredients

For the Soup

  • ounces (50 g) dried funghi porcini (cèpes)
  • cups (750 ml) warm water
  • 3 shallots, minced
  • 5 tablespoons (75 g) butter
  • Sea salt and freshly ground black pepper
  • 18 ounces (500 g) wild mushrooms, cleaned
  • A splash of sherry if you wish
  • 1⅔ cups (400 ml) chicken stock, ideally home made

Method

Prepare

Steep the dried porcini in the warm water for about 20 minutes, agitating them a bit to dislodge any sand, letting it sink to the bottom. Lift out the reconstituted mushrooms and pour the soaking liquid through a sieve lined with a coffee filter into a container to remove any sand. Finely chop the mushrooms and set them and the liquid aside.

In a large saucepan, sauté the shallots for a few minutes in 1½ tablespoons butter with a pinch of salt. Set about 3½ ounces (100 g) of the prettiest fresh mushrooms aside for garnish and add the remaining fresh mushrooms to the saucepan and sauté them for 5 minutes. Add the chopped porcini and sauté for 1 minute. Add the sherry, if using. Add the reserved soaking water and the stock. Bring everything to a boil and let simmer for about 20 minutes.

Puree the soup with a hand blender, or in batches in a regular blender, until smooth. Add the remaining tablespoons (50 g) butter and puree for a little longer until you have a nice smooth crème. Season if you wish with salt and pepper.

Make

Just before serving, briefly sauté the reserved fresh mushrooms with the hazelnuts in some butter, and season with salt and pepper.

Reheat the soup until just under a boil—no hotter!—stir thoroughly, and divide among four bowls. Garnish the soup with a lick of crème fraîche, the sautéed mushrooms and nuts, and a drop of hazelnut oil.

For Garnish

  • ⅔ cup (75 g) coarsely chopped hazelnuts
  • A pat of butter
  • Sea salt and freshly ground black pepper
  • ½ cup (125 ml) crème fraîche, whisked
  • A few drops of hazelnut oil