Mushroom Hazelnut Soup Recipe


Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Hazelnuts2 Ounce (1/3 Cup)
 Unsalted butter4 Tablespoon
 Onion1 Large, chopped
 Mushrooms1 Pound, coarsely chopped
 Chicken stock4 Cup (64 tbs) (Preferably Homemade)
 Freshly ground pepper To Taste
 Minced parsley2 Tablespoon (Flat Leaf)
 Salt To Taste

Nutrition Facts

Serving size

Calories 342 Calories from Fat 209

% Daily Value*

Total Fat 24 g37.2%

Saturated Fat 9.2 g46%

Trans Fat 0 g

Cholesterol 39.5 mg

Sodium 454.8 mg19%

Total Carbohydrates 22 g7.5%

Dietary Fiber 4.1 g16.6%

Sugars 9.7 g

Protein 13 g25.8%

Vitamin A 20.4% Vitamin C 32.6%

Calcium 6% Iron 13.6%

*Based on a 2000 Calorie diet


1. Preheat the oven to 350°. Place the hazelnuts on a baking sheet and toast until golden brown, 8 to 10 minutes. Place the hot nuts in a sieve and rub with a dish towel to remove as much skin as possible. Let the nuts cool to room temperature. Grind the nuts in a nut grater or food processor.
2. In a large saucepan, melt the butter over moderately high heat. Add the onion and saute until softened and translucent, about 5 minutes. Add the mushrooms and cook, stirring frequently, for 5 minutes. Add 4 cups of stock and bring to a boil; reduce the heat and simmer for 5 minutes.
3. Working in batches, transfer the solids and a small amount of the liquid from the soup to a blender or food processor. Add some of the hazelnuts to each batch and puree until smooth. Pour into a large saucepan. Cook over moderate heat until warmed through, about 5 minutes. Season with salt and pepper to taste. Thin with more stock if desired. Pour into a warm tureen or individual soup bowls and garnish with a sprinkling of parsley.