Mushroom Soup with Hazelnut Gremolata
Ingredients
1 ½ oz. packaged porcini mushrooms, coarsely chopped
1 lb. crimini (baby bella) mushrooms, sliced
12 oz. assorted fresh mushrooms, sliced
4 tbsp butter
1 white onion, chopped
1 large carrot, peeled & sliced
4 cups vegetable broth
½ cup fresh parsley, coarsely chopped
¼ cup olive oil
¼ cup hazelnuts, toasted, husked, finely chopped
2 tsp grated orange peel
2 garlic cloves, chopped
Directions
Place porcinis in 1 cup of hot veggie broth. Let soak until soft (at least 20 minutes). Strain, and reserve liquid for later.
Melt 2 tbsp butter in a large saucepan over medium-high heat.
Add onion and carrot and sauté until soft (about 5 minutes).
Add porcinis and sauté 3 minutes.
Add 3 cups vegetable broth, plus reserved porcini liquid, and bring to boil. When it’s reached a boil, reduce the heat to medium-low. Cover and simmer until mushrooms are soft and flavors blend (about 20 minutes). Let cool slightly.
Working in batches, puree the mixture in a blender until smooth, adding a little broth as needed. Return the now-blended soup to the pot.
Mix parsley, olive oil, hazelnuts, orange peel, and garlic in a small bowl, and set Gremolata aside.
Melt 2 remaining tbsp of butter in a heavy large pan (preferably cast iron) over medium-high heat. Add 12 oz. assorted mushrooms and sauté until soft and browned, about 10 minutes. Season to taste with salt and pepper.
Divide soup among bowls and top with sautéed mushrooms and Gremolata.
This article is written by a student writer from the Her Campus at Stanford chapter.