CATEGORY:
Soups
SERVES:
4-6
Hazelnut And Wild Mushroom Bisque
INGREDIENTS
- 1 pound mixed wild mushrooms (shiitake, porcini, cremini)
- 1/2 cup whole hazelnuts
- 4 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup dry white wine
- 1/2 cup heavy cream
- 2 sprigs fresh thyme
- 2 tablespoons chopped fresh parsley
- Salt and white pepper to taste
- Truffle oil for garnish
METHOD / INSTRUCTIONS
- Clean and roughly chop mushrooms, keeping different varieties separate.
- Toast hazelnuts in a dry skillet until fragrant, about 5-7 minutes.
- In a large pot, melt butter over medium heat. Sauté shallots for 2-3 minutes until translucent. Add garlic and cook for an additional 30 seconds. Add chopped mushrooms and cook until they release their moisture, about 8-10 minutes.
- Sprinkle flour over mushrooms and stir to coat. Slowly add white wine, stirring constantly to prevent lumps. Pour in broth and add thyme sprigs.
- Simmer for 20 minutes, allowing flavors to develop. Remove thyme sprigs and use an immersion blender to partially puree the soup. Stir in heavy cream and heat through.
- Finely chop toasted hazelnuts. Season with salt and white pepper.
- Serve hot, garnished with chopped hazelnuts, parsley, and a drizzle of truffle oil.