Mushroom Soup with Hazelnut and Orange Gremolata
Ingredients
30 grams dried porcini mushrooms
1000 ml boiling water
2 butter
2 oil
3 shallots
2 garlic
250 grams wild mushrooms
250 grams chestnut mushrooms
100 ml white wine
4 natural yoghurt
2 soy sauce
15 grams parsley
1 orange
15 grams hazelnuts
1 garlic clove
1 pinch salt
Instructions
STEP 1/8
Soak the dried mushrooms for 30 minutes.
Peel and finely chop the shallots and garlic.
Coarsley chop the mushrooms.
Zest the orange.
Peel and finely chop the garlic.
STEP 2/8
Connect the Triblade attachment to the hand blender.
STEP 3/8
Drain Ingredients 1 (mushrooms, water) making sure to keep the mushrooms and the water.
Set aside.
STEP 4/8
Add Ingredients 2 (oil, butter) to the saucepan.
Heat over a medium heat.
STEP 5/8
Add Ingredients 3 (shallots, garlic) to the saucepan.
Cook for 5 minutes over a medium heat.
STEP 6/8
Add Ingredients 4 (mushrooms) to the saucepan.
Cook over a medium heat until the mushrooms have reduced in volume and have some colour.
Add the porcini mushrooms and stir through.
STEP 7/8
Add Ingredients 5 (wine, yoghurt, soy sauce) into the saucepan.
Add the reserved liquid from soaking the mushrooms.
Simmer for 10 minutes then remove from the heat.
Blend using the turbo function until smooth.
STEP 8/8
Add Ingredients 6 (parsley, orange zest, hazelnuts, garlic, salt) into the mini chopper attachment.
Pulse until the ingredients are roughly chopped and combined.
Ladle the soup into the serving bowls and sprinkle on the gremolata.
Serve.
Mushroom Soup with Hazelnut and Orange Gremolata
Ingredients
30 grams dried porcini mushrooms
1000 ml boiling water
2 butter
2 oil
3 shallots
2 garlic
250 grams wild mushrooms
250 grams chestnut mushrooms
100 ml white wine
4 natural yoghurt
2 soy sauce
15 grams parsley
1 orange
15 grams hazelnuts
1 garlic clove
1 pinch salt
Instructions
STEP 1/8
Soak the dried mushrooms for 30 minutes.
Peel and finely chop the shallots and garlic.
Coarsley chop the mushrooms.
Zest the orange.
Peel and finely chop the garlic.
STEP 2/8
Connect the Triblade attachment to the hand blender.
STEP 3/8
Drain Ingredients 1 (mushrooms, water) making sure to keep the mushrooms and the water.
Set aside.
STEP 4/8
Add Ingredients 2 (oil, butter) to the saucepan.
Heat over a medium heat.
STEP 5/8
Add Ingredients 3 (shallots, garlic) to the saucepan.
Cook for 5 minutes over a medium heat.
STEP 6/8
Add Ingredients 4 (mushrooms) to the saucepan.
Cook over a medium heat until the mushrooms have reduced in volume and have some colour.
Add the porcini mushrooms and stir through.
STEP 7/8
Add Ingredients 5 (wine, yoghurt, soy sauce) into the saucepan.
Add the reserved liquid from soaking the mushrooms.
Simmer for 10 minutes then remove from the heat.
Blend using the turbo function until smooth.
STEP 8/8
Add Ingredients 6 (parsley, orange zest, hazelnuts, garlic, salt) into the mini chopper attachment.
Pulse until the ingredients are roughly chopped and combined.
Ladle the soup into the serving bowls and sprinkle on the gremolata.
Serve.