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Wild mushroom & hazelnut soup

Crunchy toasted hazelnuts add a subtle nutty flavour to this chunky soup

Recipe by Paula Bowman

**INGREDIENTS** * 2 tbsp unsalted butter * 2 tbsp olive oil * ½ lb cremini mushrooms, sliced * ¼ lb assorted wild mushrooms (porcini, chanterelles & shiitake), chopped * 1 cup diced leek * ¾ cup diced parsnip * ¼ cup toasted hazelnuts, finely chopped * 1 tsp fresh thyme leaves * 1 tsp minced garlic * 4 cups low-sodium chicken stock * 1 tbsp finely chopped fresh parsley

(see INSTRUCTIONS below)

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**INSTRUCTIONS** 1. Melt 1 tablespoon butter with 1 table-spoon oil in a large pot over high heat. Add all mushrooms and cook, stirring occasionally for about 10 minutes. Remove from pot and set aside. 2. Return pot to heat and melt remaining butter and oil. Add next five ingredients and season with salt and pepper. Cook, stirring often, until vegetables soften, about 5 minutes. Add mushrooms and chicken stock, and bring to a boil. Reduce heat. Simmer for 10 minutes. 3. Garnish with parsley. Serves 4 to 6.

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