Foraged Mushroom and Aggasiz Hazelnut Soup

Ingredients

Yield:

4L

• • 500g Portobello Mushrooms
  • 1kg White Button Mushrooms
  • 30g Garlic
  • 250g Carrots
  • 500g White Onion
  • 2g Rooftop Rosemary
  • 2g Tarragon
  • Lemon Juice
  • 60g Miso Paste
  • 60g Dried Porcini Mushroom, in hot water
  • 2L Vegetable Stock
  • Salt and Pepper to taste
  • 15mL Sherry Vinegar
  • 60g Butter
  • 250mL Cream
  • 200g Hazelnuts

Preparation

Difficulty:

Easy

Time:

Total Time:

60 Minutes

1. 1. Sweat the onions, carrots, garlic and the rosemary in the butter.
   2. Once translucent, add the button and porcini mushrooms, and sweat for about 10 min.
   3. Add the miso, veg stock, cream, porcini mushrooms and the soaking water.
   4. Add the hazelnuts and simmer the soup for about 20 min or until the carrots are soft.
   5. Finish with the sherry, lemon juice, seasoning, and tarragon.
   6. Purée in the vita mix until smooth.