Mushroom Soup With Hazelnut Gremolata Recipe

Name: Mushroom Soup With Hazelnut Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2-ounce package dried porcini mushrooms*; 1 cup hot water; 4 tablespoons butter, divided; 1 1/4 cups chopped onion; 1 cup sliced peeled carrot (about 1 large); 1 pound crimini (baby bella) mushrooms, sliced (about 6 cups); 3 cups (or more) vegetable broth; 1/2 cup coarsely chopped fresh parsley; 1/3 cup plus 1 tablespoon olive oil; 1/4 cup hazelnuts,; , husked, finely chopped; 2 teaspoons finely grated orange peel; 1 garlic clove, chopped; 12 ounces assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 5 cups)

Servings: persons

1 1/2-ounce package dried porcini mushrooms*
1 cup hot water
4 tablespoons butter, divided
1 1/4 cups chopped onion
1 cup sliced peeled carrot (about 1 large)
1 pound crimini (baby bella) mushrooms, sliced (about 6 cups)
3 cups (or more) vegetable broth
1/2 cup coarsely chopped fresh parsley
1/3 cup plus 1 tablespoon olive oil
1/4 cup hazelnuts,
, husked, finely chopped
2 teaspoons finely grated orange peel
1 garlic clove, chopped
12 ounces assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 5 cups)

1
Place porcini in 1 cup hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.
2
Melt 2 tablespoons butter in large pot over medium-high heat. Add onion and carrot and saute until soft, about 5 minutes. Add 1 pound crimini mushrooms;sprinkle with salt. Saute until mushrooms are soft and browned, about 5 minutes. Add porcini and saute 3 minutes. Add 3 cups broth and reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavors blend, about 20 minutes. Cool slightly. Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed. Return soup to pot.
3
Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl. Set gremolata aside.
4
Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat. Add 12 ounces assorted mushrooms and saute until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among bowls. Top with sauteed mushrooms and gremolata.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2-ounce package dried porcini mushrooms*, 1 cup hot water, 4 tablespoons butter, divided, 1 1/4 cups chopped onion, and more.

Yes, Mushroom Soup With Hazelnut Gremolata falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Soup With Hazelnut Gremolata

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