Recipe: Foraged Mushroom and Aggasiz Hazelnut Soup - WestCoastFood

By Chef Alessandro
Fairmont Hotel Waterfront

This soup has been a favorite with our guests in ARC since Chef Alessandro put it on the menu – with its rich creamy texture it isn’t hard to see (or taste) why. Our mushrooms are foraged for us on Vancouver Island while our culinary apprentices hand-picked the hazelnuts in nearby Agassiz – we like to think using local produce makes it taste better.


Portobello Mushrooms 500g
White Button Mushrooms 1kg
Garlic 30g
Carrots 250g
White Onion 500g
Rosemary 2g
Tarragon 2g
Lemon Juice
Miso Paste 60g
Dried Porcini Mushroom, in hot water 60g
Vegetable Stock 2L
Salt and Pepper to taste
Sherry Vinegar 15mL
Butter 60g
Cream 250mL
Hazelnuts 200g


Sweat the onions, carrots, garlic and the rosemary in the butter.

Once translucent, add the button and porcini mushrooms, and sweat for about 10 minutes.

Add the miso, vegetable stock, cream, porcini mushrooms and the soaking water.

Add the hazelnuts and simmer the soup for about 20 min or until the carrots are soft.

Finish with the sherry, lemon juice, seasoning, and tarragon.

Purée in the vita mix until smooth.

Garnish as desired and serve!

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