Mushroom Soup with Hazelnut Gremolata
Mushroom Soup with Hazelnut Gremolatan is a gluten free, primal, and vegetarian soup. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 23g of fat, and a total of 275 calories. This recipe serves 6. If you have olive oil, carrot, onion, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Place porcini in 1 cup hot water.
Let soakuntil soft, about 20 minutes. Strain, reservingsoaking liquid. Coarsely chop porcini.
Melt 2 tablespoons butter in large potover medium-high heat.
Add onion andcarrot and sauté until soft, about 5 minutes.
Add 1 pound crimini mushrooms;sprinkle with salt. Sauté until mushroomsare soft and browned, about 5 minutes.
Addporcini and sauté 3 minutes.
Add 3 cupsbroth and reserved porcini soaking liquid andbring to boil. Reduce heat to medium-low;cover and simmer until mushrooms are softand flavors blend, about 20 minutes. Coolslightly. Working in batches, puree in blenderuntil smooth, adding more broth by 1/2 cupfulsas needed. Return soup to pot.
Mix parsley, oil, hazelnuts, orange peel,and garlic in small bowl. Set gremolata aside.
Melt remaining 2 tablespoons butterin heavy large saucepan over medium-highheat.
Add 12 ounces assorted mushroomsand sauté until soft and browned, about10 minutes. Season to taste with salt andpepper. Divide soup among bowls. Top withsautéed mushrooms and gremolata.
* Available in the produce section of manysupermarkets and at specialty foods storesand Italian markets.