As hazelnuts are my favourite I'm adding another recipe using them and this one will just make a fabulous change to a standard mushroom soup and the two flavours go together particularly well. The soups easy to make too - a real bonus.

Ingredients

• 2 large onions
• 3 juicy cloves garlic
• 50 grams butter
• 500 grams mushrooms
• 6 cups chicken stock
• 1 large potato, peeled
• 70 gram packet hazelnuts. roasted
• 1 cup cream
• few sliced and pan fried mushrooms
• slices of fresh spring onion
• few extra roasted hazelnuts

Method

1. Peel and roughly chop the onions and garlic.
2. Heat the butter in a large saucepan and add the onions, garlic and mushrooms and cook over a moderate heat until the onions have softened and the mushroom have gained some golden brown colour.
3. Add the chicken stock and diced potato and allow the mixture to simmer for 15 minutes.
4. While cooking the soup, roast the hazelnuts in a 180ºC oven for 10 minutes. Allow to cool before rubbing off the skins. Process the nuts in a food processor until fine. Set aside. Add the soup to the food processor in batch lots and process until smooth.
5. Return the soup and the nuts with the cream to the saucepan. If wished you can thicken the soup by mixing 2 tablespoons flour and butter together and whisking in to the soup. Simmer for about 5 minutes until thickened.
6. Serve the soup with the toppings listed above. Add an extra dollop of cream if you wish.

Cooks Tips

- Keep mushrooms in a paper bag once you get them home from the supermarket. I have a huge dislike for those flimsy bags that you can never find at the vege department when you want them - they're always miles up the aisle or at least a good walk away from where you are! These bags will make mushrooms and other vegetables sweat so keep on to any paper ones you get!