This sounds amazing, though I haven't tried it yet...
20 oz mushrooms
1/2 large onion, quartered
3 cloves garlic, unpeeled
4 sprigs fresh rosemary
3 Tbls EVOO
salt & pepper
4 cups chicken broth (organic, gluten free)
1 small potato, peeled, cut into small pieces
1/4 cup hazelnuts, chopped and toasted
Oven to 400. Place mushrooms, onion, garlic, and rosemary on a cookie sheet. Drizzle with EVOO and season with salt & pepper. Toss to coat and spread out onto a single layer. Bake until tender, about 25 minutes. Squeeze the garlic from their skins.
Put the veggies in a large pot and add the broth and potato pieces. Bring to a boil. Reduce heat to medium and simmer until potato pieces are tender, about 15 minutes. Remove the rosemary. Puree batches in your blender, then return to the pot and reheat. Garnish each bowl with toasted hazelnuts.
If this isn't a fall season recipe, I don't know what is!
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