Wild Mushroom Cream Soup With Hazelnut Crust Recipe
Summary
Main IngredientHazelnut
Ingredients
| Cep mushrooms 200 g | ||
| Button mushrooms | 200 Gram (Soup) | |
| Shitake mushrooms | 100 Gram (Soup) | |
| Chanterelle mushrooms 100 g | ||
| Carrots | 30 Gram (Soup) | |
| Onions | 30 Gram (Soup) | |
| White leeks 30 g | ||
| Butter | 30 Gram (Soup) | |
| Water or light chicken stock 1 litre | ||
| Cream | 6 Tablespoon (Soup) | |
| Hazelnut oil | 2 Tablespoon (Soup) | |
| Crust | ||
| Hazelnut puff pastry 6 portions | ||
| Egg | 1 (Soup) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Slice all the vegetables.
Saute the carrots, onions and white leeks in butter (without colouring).
Add the mushrooms and cook over high heat for a few minutes.
Add chicken stock or water and cover with a lid.
Simmer for 10 minutes.
Smoothen it by blending in a food processor.
Reheat and check the seasoning.
Mix in cream and butter.
Just before serving, add a few drops of hazelnut oil to enhance the flavour
Saute the carrots, onions and white leeks in butter (without colouring).
Add the mushrooms and cook over high heat for a few minutes.
Add chicken stock or water and cover with a lid.
Simmer for 10 minutes.
Smoothen it by blending in a food processor.
Reheat and check the seasoning.
Mix in cream and butter.
Just before serving, add a few drops of hazelnut oil to enhance the flavour
Chef
