Label
All
0
Clear all filters

Mushroom and Hazelnut Soup

Rate this recipe

Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in

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.

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


The licensor does not allow printing of this title