Mushroom Soup with Hazelnuts
Photo by Annabelle Breakey
Reader Sheila Piccini, of Port Townsend, Washington, uses a mix of wild mushrooms when they’re in season and less expensive. We also tried the recipe with a mix of cremini and common mushrooms, and it was equally delicious.
This recipe, and others like it, can be found in the article “Make These Fall Soups for Instant Comfort.”
How to Make It
Step 1
1
Heat oil in a large pot over high heat. Add mushrooms, pancetta, celery, leek, and garlic. Cook, stirring often, until vegetables have softened, about 6 minutes. Add wine if using and cook 1 minute. Add rosemary, salt, pepper, broth, and 1 cup water, then cover and cook until simmering, about 6 minutes.
Step 2
2
Whirl soup in a blender until smooth. Divide among 4 bowls and top each with a dollop of crème fraîche and a sprinkle of chives and hazelnuts.
Ingredients
3 tablespoons olive oil
1 pound mixed mushrooms such as chanterelle or cremini, chopped if large
4 ounces pancetta, cut into chunks
2 celery stalks with leaves, chopped
1 leek, white and light green parts only, chopped and rinsed well
3 large garlic cloves, chopped
1/4 cup dry white wine (optional)
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon pepper
1 qt. mushroom broth
1/4 cup crème fraîche or Greek yogurt
1 handful chives, cut into 2-in. lengths
1/4 cup roughly chopped toasted hazelnuts
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