Mushroom Soup with Hazelnuts & White Wine (vegan, grain free, GF)

Vegan Mushroom Soup with Hazelnuts and White Wine

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!

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  1. says

    Mighty heaven – this sounds amazing!

    I’m from Norway where chanterelles are quite common, I have found several recipes that use them, but here in the UK, I can’t seem to get them anywhere! Unless it’s part of the mixed “dry mushrooms” risotto bags that you get in the shops, hmph! Anywho, needless to say all of a sudden I am craving mushroom soup now, crunchy toppings included 😀

    I hope you have a wonderful weekend Rose!

    • Rose says

      Jules, I have the same problem. I can only find the dry risotto mix. Odd, isn’t it?
      Thanks for stopping by and sorry for the delay in responding. I get sidetracked and forget to check my comments!
      Have a great weekend yourself & Happy Valentine’s Day :)

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