Porcini Mushroom, Hazelnut & Nutmeg soup

Today has been an ever treasured snow day- I woke up to a call from the office letting me know that I had the day off! Of course I was delighted… who doesn’t like snow days? As much as I wished I could relax by sipping a cup of tea near the fireplace, gazing out the window a the ice coated windows and trees beyond, I have utilized the day to the fullest to catch up on post holiday work.

It’s seriously hard to believe that we’ve already made it through the holidays. This year felt extra wonderful, as I spent a whole week and a half back home with family. The entire time it snowed, practically once a day, and you know… it’s just so good for the heart. I’m not sure if the simple beauty of snowfall will ever grow old.

It almost seems as if the more I grow up, the more precious it is. It helps me slow down and savor the moment. It creates such a sense of wonder and stillness, both from it falling ever so gently, to the inches piling up on the ground, to the days to come where we get to revel in the white mountain sides and glistening peeks. Maybe it just reminds me of the beauty of my homeland and all the holidays I spent at home where that was my everyday normal.

This week I bring you the heartiest most delicious Porcini Mushroom, Hazelnut & Nutmeg Soup. It’s kind of the perfect combination for a soup- creamy, yet hearty. It’s honestly super delicious and even easy to make. As long as you have a food processor or blender handy, you’re set for success!

I particularly loved this shoot as all the tones were perfectly neutral in nature; my favorite! I do like to experiment with bright foods and elements too, but I much prefer elements that reflect my personality and style, and this recipe most certainly does. I actually over shot the scene and whenever I do that, I realize after the fact at how camera happy I actually was.

If you’re interested in growing in your love for food styling & photography, I am currently offering a discounted rate for 1 on 1 tutoring sessions. You may have noticed my marketing of this on social media just before the New Year, but just in case you didn’t have the opportunity to jump on board, I wanted to make sure you got a chance here! Email me for rates and details asap- the offer is only valid through this Friday, January 8th.

All sessions are available both online via video chat or live in person. Sessions can be completely customized per student. Example focus areas:

Styling
Photography
Recipe development
Event planning
Branding/social media
Working with companies/sponsors

This post features the ever amazing Sheldon Ceramics ! I’m absolutely in love with their wares that are hand crafted and one of a kind. In this shoot, you’ll see the Vermont Pour Bowl and Farmhouse bowl, both of which are just gorgeous. Make sure to check out their site and expand your own home collection. Their wares also make great gifts, for instance, this Black and white latte mug– yes please!

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Porcini Mushroom, Hazelnut & Nutmeg soup

Serves 8

1 oz. dried porcini mushrooms

6 tablespoons butter

1 pound white button mushrooms, thinly sliced

3 medium leeks, white and tender green parts only, thinly sliced

2 celery stalks, chopped

1 medium onion, chopped

1 cup raw hazelnuts

5 sprigs (approx. 1 tablespoon ) fresh thyme

2 sprigs (approx. 1 teaspoon) fresh oregano

1/2 teaspoon Hawaiian sea salt or other large flake sea salt

1/2 teaspoon fresh cracked pepper

3 teaspoon fresh grated nutmeg

3 1/2 cups chicken stock + reserved liquid from dried mushrooms (approx. 4 cups)

1 cups organic heavy cream

In a small saucepan, add 4 cups filtered water and warm until simmering. Remove from heat and set aside. Add dried mushrooms to hot water and stir. Allow to sit undisturbed for 10 minutes, then add the hazelnuts and stir again to incorporate. Allow nuts and mushrooms to soak in the mushroom liquid for 1-2 hours.

Note: reserve liquid as it will be used in the soup with the stock.

In large soup pot, add butter and melt. Add all vegetables and sauté till browned, stirring periodically to scrape up browned bits for approximately 15 minutes. Add fresh herbs, salt and pepper, nutmeg, chicken stock, hazelnuts, mushrooms and reserved porcini liquid. Stir and cover, simmering on medium-low for 30 minutes or until the nuts are tender enough to puree smooth.

Remove soup from heat and puree in batches in blender or food processor until creamy. Place back in soup pot and add cream, warming slowly until the desired serving temperature is reached. Add more nutmeg or salt if needed, to taste preference.

For garnish, drizzle truffle oil on individual bowls and either place a sprig of thyme on top, or sauté extra mushrooms for a mushroom garnish. Grate fresh nutmeg and serve immediately. Store any leftovers in an airtight container for up to 3 days.

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