Mushroom Soup With Hazelnut Gremolata

Mushroom Soup With Hazelnut Gremoltata

My October edition of Bon Appetite magazine arrived today with a mouthwatering recipe for mushroom soup. Two ingredients are at the top of my list of favorite foods. Those two are hazelnuts and mushrooms. Tomorrow when I grocery shop I will buy the ingredients and voila, the soup will be on the table.

Ingredients:

1/2 ounce package dried porcini mushrooms

1 cup hot water

4 Tablespoons butter, divided

1 1/4 cup chopped onion 1 cup sliced peeled carrot

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, toasted, husked, finely chopped

2 teaspoons finely grated orange peel

1 garlic clove, chopped

12 ounces fresh wild mushrooms( such as chanterelle, crimini, and stemmed shitake), about 5 cups

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Directions:

Place porcini in 1 cup boiling 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 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 liquid and bring to a boil. Reduce heat to medium-low; cover and simmer until mushrooms are soft, about 20 minutes. Cool slightly. Working in batches, puree in blender until smooth, adding more broth by 1/2 cupful as needed. Return soup to pot.

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Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl. Set aside.

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Melt remaining 2 Tablespoons butter in large heavy 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 gremolta. It sounds wonderful to me!