Mushroom Soup with Hazelnuts

Total Time
30 mins

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.

Photo by Annabelle Breakey

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

Step 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

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.

Nutrition Facts

Amount Per Serving
Calories 373Calories from Fat 59

% Daily Value *
Total Fat 25g39%

Saturated Fat 4.9g25%
Cholesterol 25mg9%
Sodium 1604mg67%
Total Carbohydrate 26g9%

Dietary Fiber 4.5g18%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mushroom Soup with Hazelnuts