So I think spring has finally arrived.I think.
But, don’t go and get all excited or anything…they’re calling for snow tomorrow. Yup, that’s right. On April 15th, we will have more snow….minus 10 with the wind chill to boot.
Honestly…really…what’s up with that, Mother Nature?
Let’s give her what she deserves.
Let’s make some soup. This will show her we mean business…it’s textured, it’s exotic, it’s mature, it’s awesome!
5 c sliced mushrooms (I used button but you can used a variety…but they must be fresh!)
Salt and pepper to taste
1 tbsp butter
2-4 tbsp olive oil
1 large carrot (about 1 c), diced
2 celery stalks (about 1 c), diced
1 onion (I like red – about a c), diced
2 tbsp (about 3 cloves) garlic, minced
5-6 c good quality chicken stock
1/2 c hazelnuts 1 lemon, zested and juiced
1/3 c chives, minced
2 cloves garlic
Truffle oil (optional), for finishing
Lemon slices for garnish (optional)
*loosley adapted from an old recipe at Epicurious