This vegan Mushroom Soup with Hazelnuts is extra creamy and thick; corriander, rosemary and a touch of white wine give this soup a delicate note!
This soup is one of my favorites; I just have one minor complaint: I really wish I could have found some chanterelle to add to this soup when I made it yesterday. They are by far my favorite mushroom! Instead, I went with good old cremini mushrooms which I adore, too. Seriously, though. If you can get your hands on chanterlle, buy at least a handful, sautee them and add them to this soup! I wish I could have 🙂
As North Carolina is still wintery cold, I find myself making soup every other day. Since I recently turned my attention to hazelnuts – have you seen my Vegan Hazelnut Latte? – I couldn’t resist making soup with my new favorite nut. From all the different combinations I have tried, I liked hazelnuts by far the most in mushroom soup!
The last time I made mushroom soup I still used huge amounts of dairy (I used to add cream to mushroom soup instead of hazelnuts) and I’m very pleased to tell you that hazelnuts do an excellent job of making this soup creamy!
Vegan Mushroom Soup with Hazelnuts & White WineRecipe by: Rose – The Clean Dish Yields: 4 portions Prep time: 10 mins | Cook time: 20 mins
Ingredients2 tablespoon of heat stable oil (or butter) 1/2 cup of shallots (roughly 1 large shallot) 1/2 tablespoon garlic, crushed 1 lb mushrooms (I used cremini) 1/2 teaspoon ground corriander 1/4 teaspoon cayenne pepper 1/2 teaspoon rosemary 1/2 cup white wine 1 qt vegetable broth 1 cup roasted hazelnuts* (I buy mine at Trader Joe’s) salt, pepper
In a large pot, heat oil (or melt butter, if you aren’t vegan) and sautee shallots and garlic for about 2 minutes, until shallots are slightly translucent. Add mushroom and sautee for 5-7 minutes; keep stirring. Add corriander, cayenne and rosemary before pouring in white wine vegetable broth. Cook for approximately 15-20 minutes over medium heat. Transfer soup to a food processor or blender and process soup together with hazelnuts. Make sure hazelnuts are fully processed; depending on your blender/food processor, it may take up to 5 minutes of blending/processing until you have a smooth, non-gritty texture. Work in batches if your gadget is too small. Add soup back the pot and salt to taste. Enjoy!
*Skinned/blanched hazelnuts work best. You can use hazelnuts with skin but the flavor will be slightly different – the skin will give it a slightly bitter taste.