Indulge in Comfort: Hearty Forest Mushroom Soup with Roasted Cauliflower and Hazelnut Garnish

As the leaves put on their dazzling autumn attire, nothing quite hits the spot like a steaming bowl of soup. Enter Hearty Forest Mushroom Soup with Roasted Cauliflower and Hazelnut Garnish ... An indulgent warm hug for your taste buds. Rich and decadently creamy, topped with Salty Roasted Cauliflower Floret Slices with Fried Mushrooms and Roasted Hazelnuts ... This soup is finished with sour cream and a splash of cider vinegar, for that extra comforting tang. It's like the culinary equivalent of a cosy sweater and a good book on a chilly day.

Hearty Forest Mushroom Soup with Roasted Cauliflower and Hazelnut Garnish - The Recipe

Ingredients

For the soup:

• 1 tbsp unsalted butter

• 2 punnets of mushrooms (about 300g), sliced or torn (set aside a handful for garnish)

• 2 shallots, diced

• 200ml dry white wine

• ¼ tsp white pepper

• 300g sour cream (about 1 cup)

• 1 tbsp cider vinegar

  
  

Cauliflower and mushroom Garnish:

• 300g cauliflower (about 1 medium head)

• 1 tbsp olive oil

• 100g mushrooms (a little over 3 ounces)

• 2 tbsp salted butter

• 40g roasted hazelnuts, roughly chopped (about 1/3 cup)

  
  

Gathering these ingredients ensures your cooking experience is smooth and enjoyable.

Ingredients

To begin, preheat your oven to 200°C (400°F).

In a large frying pan over medium heat, melt the unsalted butter. Add in the sliced mushrooms and diced shallots. Sauté them until softened, about 5–7 minutes. This action creates the base flavour for your soup.

Next, pour in the dry white wine and simmer for 1-2 minutes. This step enhances the overall taste and helps lift any flavourful bits stuck to the bottom of the pan.

Once those flavours meld together, blend the mixture until smooth. Return it to the heat, and gradually whisk in the sour cream. Adjust flavours with white pepper, salt, and a dash of cider vinegar. This adds a hint of tang that brighter gives the soup flavour.

While your soup is simmering perfectly, it’s time to prepare your garnishes to elevate the dish further.

Start by preparing the cauliflower. Slice the florets carefully into thin floret slices and toss them with olive oil and a pinch of salt. Spread the florets on a small baking tray and roast them for about 10 to 15 minutes, until tender and golden.

In a separate frying pan, melt salted butter over medium-high heat. Cook the reserved mushrooms until they reach a deep golden colour

Now ladle soup into bowls and generously top each bowl with roasted cauliflower, fried mushrooms, and a sprinkle of chopped hazelnuts.