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.
Melt the butter in a large deep saucepan over medium heat. Add the onions and
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.
© 1998 Joyce Goldstein. All rights reserved.