Mushroom Soup With Hazelnut Gremolata
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
71
Spice
64
Sweetness
65
Sourness
43
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Water (hot)4 tbsps
Butter (divided)1.25 cups
Onion (chopped)3 cups
Vegetable Broth (or more)2 tsps
Orange Peel (finely grated)Directions:
1
Place porcini in 1 cup hot water
2
Let soak until soft, about 20 minutes
3
Strain, reserving soaking liquid
4
Coarsely chop porcini
5
Melt 2 tablespoons butter in large pot over medium-high heat
6
Add onion and carrot and sauté until soft, about 5 minutes
7
Add 1 pound crimini mushrooms;sprinkle with salt
8
Sauté until mushrooms are soft and browned, about 5 minutes
9
Add porcini and sauté 3 minutes
10
Add 3 cups broth and reserved porcini soaking liquid and bring to boil
11
Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavors blend, about 20 minutes
12
Cool slightly
13
Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed
14
Return soup to pot
15
Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl
16
Set gremolata aside
17
Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat
18
Add 12 ounces assorted mushrooms and sauté until soft and browned, about 10 minutes
19
Season to taste with salt and pepper
20
Divide soup among bowls
21
Top with sautéed mushrooms and gremolata
22
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets
23
Place porcini in 1 cup hot water
24
Let soak until soft, about 20 minutes
25
Strain, reserving soaking liquid
26
Coarsely chop porcini
27
Melt 2 tablespoons butter in large pot over medium-high heat
28
Add onion and carrot and sauté until soft, about 5 minutes
29
Add 1 pound crimini mushrooms;sprinkle with salt
30
Sauté until mushrooms are soft and browned, about 5 minutes
31
Add porcini and sauté 3 minutes
32
Add 3 cups broth and reserved porcini soaking liquid and bring to boil
33
Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavors blend, about 20 minutes
34
Cool slightly
35
Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed
36
Return soup to pot
37
Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl
38
Set gremolata aside
39
Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat
40
Add 12 ounces assorted mushrooms and sauté until soft and browned, about 10 minutes
41
Season to taste with salt and pepper
42
Divide soup among bowls
43
Top with sautéed mushrooms and gremolata
44
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets
45
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets