NewYr - mushroom hazelnut soup

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Mushroom Hazelnut Soup Vegetarian

 

Recipe By :Joyce Goldstein, Square One, San Fran

Serving Size : 6 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 ounces hazelnuts -- (1/2 cup)

1 Tablespoon unsalted butter

1 pound mushrooms (white button or brown) -- chopped

4 ounces onion -- (1 small) chopped

4 cups vegetable stock -- preferably homemade

1 teaspoon salt -- assuming salt-free stock

freshly ground pepper

1 Tablespoon fresh thyme leaf or minced chives for garnish --

optional

 

1. Toast nuts in microwave, about 1 - 2 minutes, until golden brown in the

center. You may also toast nuts on a baking sheet in preheated 350 degree F.

oven for 8 - 10 minutes. Let nuts cool briefly, then rub them briskly in a

dishtowel until skins are mostly removed. Grind nuts fine in food processor or

blender.

 

2. In large saucepan, melt butter. Cook mushrooms until soft and most of the

liquid is evaporated, about 10 minutes. Add onion and cook tender, about 3

minutes. Add stock and salt; heat until simmering. Cook slowly for 5 minutes.

Add nuts and pepper to soup. Puree soup in batches in blender until velvety

smooth. Reheat gently, if necessary. Serve garnished with thyme leaves, if

desired. Serves 6

 

Cuisine:

" Mediterranean "

Source:

" Nutritiously Gourmet by Jane Rubey 1998-11 "

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Per Serving (excluding unknown items): 166 Calories; 8g Fat (41.8% calories from

fat); 5g Protein; 20g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 1440mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : This soup is one of Joyce Goldstein's signature dishes. I have changed

ingredients and proportions to bring it more in line with Nutritiously Gourmet

goals, but the idea is the same. In order to obtain a velvety texture, you must

puree the soup in a blender. Neither a food processor nor handheld blender will

produce the necessary smoothness. - Jane

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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