Mushroom Soup with Hazelnut Gremolata

Name: Mushroom Soup with Hazelnut Gremolata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps butter, divided; 237 milliliters sliced peeled carrot (about 1 large); 1 liters pound crimini (baby bella) mushrooms, sliced (about; 14 grams package dried porcini mushrooms; 1 liters 12 ounces assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about; 118 milliliters coarsely chopped fresh parsley; 1 garlic clove, chopped; 59 milliliters hazelnuts, toasted, husked, finely chopped; 79 milliliters olive oil; 296 milliliters chopped onion; 2 teaspoons finely grated orange peel; 710 milliliters (or more) vegetable broth; 237 milliliters hot water

Mushroom Soup with Hazelnut Gremolata might be a good recipe to expand your soup collection. One serving contains 276 calories, 6g of protein, and 23g of fat. This gluten free, primal, and vegetarian recipe serves 6. It is perfect for Autumn. A mixture of vegetable broth, carrot, crimini mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place porcini in 1 cup hot water.

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Water

Let soakuntil soft, about 20 minutes. Strain, reservingsoaking liquid. Coarsely chop porcini.

Melt 2 tablespoons butter in large potover medium-high heat.

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Butter

Add onion andcarrot and sauté until soft, about 5 minutes.

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Onion

Add 1 pound crimini mushrooms;sprinkle with salt. Sauté until mushroomsare soft and browned, about 5 minutes.

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Crimini Mushrooms

Salt

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.

Ingredients you will need

Mushrooms

Broth

Soup

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Pot

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

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Orange Zest

Hazelnuts

Parsley

Garlic

Cooking Oil

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Bowl

Melt remaining 2 tablespoons butterin heavy large saucepan over medium-highheat.

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Sauce Pan

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.

Ingredients you will need

Mushrooms

Salt

Soup

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Bowl

* Available in the produce section of manysupermarkets and at specialty foods storesand Italian markets.