Mushroom And Hazelnut Soup

Serves:   4


2                   large onions

3                   juicy cloves garlic

1 Tbspn                   butter / Olive oil

500 gms                   mushrooms

2 cups                  well packed small spinach leaves stems removed  (Parsley as alternative)

6 cups                   chicken stock

1 large                   potato, peeled & chopped finely (diced)

70 gram                   packet hazelnuts  - roasted


Few sliced and pan fried mushrooms

Slices of fresh spring onion

Few extra roasted hazelnuts


1.      Peel and roughly chop the onions and garlic.

2.      Heat the butter / Olive oil in a large saucepan and add the onions, garlic and mushrooms, cook over a moderate heat until the onions have softened and the mushroom have gained some golden brown colour.

3.      Add the chicken stock, spinach and diced potato and allow the mixture to simmer for 15 minutes.

4.      While cooking the soup, roast the hazelnuts in a 180 degrees Celsius oven for 10 minutes.  Allow hazelnuts to cool, remove skins by rubbing in palm of hands.  Process the nuts in a food processor - set aside.

5.            Add the soup to the food processor in batch lots and process until smooth.  Return the soup and the hazelnuts to the saucepan and reheat.

(If wished you could 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.