Mushroom and Hazelnut Soup

Preparation info

  • Difficulty


  • Serves


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This is one of those magic combinations where the whole is more than the sum of its parts. You can taste mushrooms and you can taste hazelnuts, but the combination of the two is rich and complex, sort of a wild nutshroom flavor. The soup really needs no garnish except a little chopped parsley for color. However, if you are in a baroque mood, a sherry or Marsala cream will add another dimension to the soup and possibly your waistline.


  • 1 cup hazelnuts
  • 4 tablespoons unsalted butter
  • 6 cups sliced onions
  • 14 cups (loosely packed) fresh white or brown mushrooms, cut in chunks (or left whole if small)
  • 5 cups Chicken Stock
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Chopped fresh parsley for garnish


Preheat the oven to 350°F. Toast the hazelnuts on a baking sheet until the skins crack a little, then rub them in a kitchen towel to remove as much of the skins as possible. Don’t be disheartened if you can’t get them clean for a little skin won’t hurt the soup. Grind the nuts in a food processor and set aside.

Melt the butter in a large deep saucepan over medium heat. Add the onions and cook until tender and translucent, about 10 minutes. Add the mushrooms and sweat them covered about 5 minutes. Add enough chicken stock to barely cover and heat to boiling. Reduce the heat and simmer about 10 minutes.

Puree the mushrooms and onions with the nuts and a little of the hot stock in batches in a blender or food processor. Thin the soup to the desired consistency with hot stock. Season with salt and pepper. This soup can be made ahead of time and gently reheated. Thin it with chicken stock if it thickens too much.