Creamy Cauliflower Soup With Mushroom and Hazelnut Topping - Ellie Krieger

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/2 cup chopped shallots (about 4 medium shallots)
• 1 medium head cauliflower, cored and cut into 1-inch florets (about 6 cups)
• One (6-ounce) Yukon Gold potato, peeled and cut into 1/2-inch pieces
• 4 cups low-sodium chicken or vegetable broth
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup hazelnuts (see note)
• 4 ounces mixed mushrooms, such as cremini, shiitake and chanterelles, stemmed, sliced and coarsely chopped
• 1 tablespoon sherry vinegar
• 2 tablespoons finely chopped fresh parsley