Wild Mushroom Soup with Hazelnuts

Name: Wild Mushroom Soup with Hazelnuts
Yield: Serves 4
Ingredients: 1¾ ounces (50 g) dried funghi porcini (cèpes); 3¼ cups (750 ml) warm water; 5 tablespoons (75 g) butter; 3 shallots, minced; 18 ounces (500 g) wild mushrooms, cleaned; Sea salt and freshly ground black pepper; 1⅔ cups (400 ml) chicken stock, ideally home made; A splash of sherry if you wish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

For the Soup

1¾ ounces (50 g) dried funghi porcini (cèpes)
3¼ cups (

Gluten-free
Soup

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.