Mushroom, Hazelnut and Coconut Soup, with Multiseed Toasts
Ingredients:
- 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
Directions
- Remove the green part of the leeks.
- Chop the remainder and wash them.
- Drain and cook with butter in saucepan until it starts to brown.
- Add in oil, add leeks 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.
- Use stick blender to blend.
- Drizzle over crème fraiche or cream and add a sprinkle of chives.
- Serve with Multiseed Toasts.
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Capital and other initiatives in this company are co-funded by the European Regional Development Fund and Enterprise Ireland under the Border, Midland and Western Regional Operational Programme 2014-2020. The aim of the initiatives was to purchase assets to allow the company to increase productivity resulting in improved competitiveness, and to recruit a key manager bringing skills that are critical to future growth.