MUSHROOM SOUP WITH HAZELNUT GREMOLATA
Provided by Tori Ritchie
Categories Soup/Stew Mushroom Vegetable Sauté Vegetarian High Fiber Lunch Carrot Fall Hazelnut Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Place porcini in 1 cup hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.
- Melt 2 tablespoons butter in large pot over medium-high heat. Add onion and carrot and sauté until soft, about 5 minutes. Add 1 pound crimini mushrooms;sprinkle with salt. Sauté until mushrooms are soft and browned, about 5 minutes. Add porcini and sauté 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.
- Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl. Set gremolata aside.
- Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat. Add 12 ounces assorted mushrooms and sauté until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among bowls. Top with sautéed mushrooms and gremolata.
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
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Hazrat Saleem
shazrat@gmail.comThis is my new favorite mushroom soup recipe. It's so flavorful and comforting.
Talha Arif
talha.a89@hotmail.frI've made this soup several times and it's always a hit. It's so easy to make and it's always delicious.
Hajia Mamuna
hajia_mamuna@aol.comThis soup is the perfect fall comfort food. I love the earthy flavor of the mushrooms and the nutty crunch of the hazelnuts.
lauren frost
lauren@aol.comI'm giving this recipe 5 stars! It's a keeper.
Ria Kacani
kacani.r@gmail.comThis soup is a great way to use up leftover mushrooms. It's also a very affordable meal.
Sondor Hase
sondor-hase@gmail.comI'm not a fan of mushrooms, but I found this soup to be surprisingly delicious. The hazelnuts and sherry add a lot of flavor and complexity.
Ali Delbani
ali64@gmail.comThis mushroom soup is simply divine! The flavors are perfectly balanced and the texture is smooth and creamy. I highly recommend this recipe.
James Nnaji
nnaji38@hotmail.comI made this soup for a dinner party and it was a huge hit! Everyone loved the unique flavor combination. I will definitely be making it again.
Mike boyle
boyle_m39@gmail.comThis soup is so easy to make and it's absolutely delicious. I love the rich flavor of the mushrooms and the crunch of the hazelnuts. It's the perfect comfort food for a cold winter day.
Saudi Saudi
saudis17@gmail.comI was hesitant to try this recipe because I'm not a big fan of mushrooms, but I'm so glad I did! The soup was creamy and flavorful, and the gremolata added a nice crunch and brightness. I'll definitely be making this again.
Husnain Bhai
bhai-h@hotmail.comWow, this soup is amazing! The combination of mushrooms, hazelnuts, and sherry is just perfect. I'm definitely adding this recipe to my favorites.
Miryan Chavez
c85@aol.comThis mushroom soup with hazelnut gremolata was an absolute delight! The flavors were rich and complex, with the earthy mushrooms perfectly complemented by the nutty gremolata. I especially appreciated the use of sherry, which added a touch of eleganc