3.0/5 rating (3 votes)

Mushroom, Hazelnut and Coconut Soup, with Multiseed Toasts

  • Serves: 4
Mushroom, Hazelnut and Coconut Soup, with Multiseed Toasts


  • 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


  1. Remove the green part of the leeks.
  2. Chop the remainder and wash them.
  3. Drain and cook with  butter in saucepan until it starts to brown.
  4. Add in oil, add leeks and garlic.
  5. Cook until leek is soft.
  6. Add mushrooms and hazelnuts. Cook for 2-3 minutes.
  7. Stir in stock, soy sauce and coconut milk.
  8. Bring to the boil. Lower heat and simmer for 15 minutes.
  9. Use stick blender to blend.
  10. Drizzle over crème fraiche or cream and add a sprinkle of chives.
  11. 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.

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