Mushroom, Hazelnut and Coconut Soup

Mushroom Hazelnut Soup


  • 30g Butter
  • 1 Tbsp Olive Oil
  • 1 Leek
  • 2 Cloves Garlic
  • 500g Mixed Mushrooms, sliced
  • 100g Hazelnuts, chopped
  • 400mls Vegetable Stock
  • 200mls Coconut Milk
  • 2 Tbsp Soy Sauce
  • Crème Fraiche and snipped Chives to serve


Separate the green part of the leeks and chop and wash them. Chop the rest of the leek and set aside

Drain and cook  the green leek with butter in saucepan until it starts to brown.

Add in oil, remainder of leek and garlic.

Cook until leek is soft.

Add mushrooms and hazelnuts. Cook for 2-3 minutes.

Stir in stock, soy sauce and coconut milk.

Bring to the boil. Lower heat and simmer for 15 minutes.

Blend using a hand blender.

To serve, drizzle over crème fraiche or cream and add a sprinkle of chives.

Serve with Foods of Athenry Multiseed Toasts.

Recipe found on: