Mushroom Soup with Hazelnut Gremolata

Ingredients for Mushroom Soup with Hazelnut Gremolata

• 1 1/60g package dried porcini mushrooms*

• 240ml hot water

• 4 tablespoons butter, divided

• 275g chopped onion

• 160g sliced peeled carrot (about 1 large)

• 450g crimini (baby bella) mushrooms, sliced (about 1450ml )

• 725ml (or more) vegetable broth

• 1/2 cup coarsely chopped fresh parsley

• 1/3 cup plus 1 tablespoon olive oil

• 60ml hazelnuts, toasted , husked, finely chopped

• 2 teaspoons finely grated orange peel

• 1 garlic clove, chopped

• 350g assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 1200ml )

Place porcini in 240ml hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.

Melt 2 tablespoons butter in large pot over medium-high heat. Add onion and carrot and sauté until soft, about 5 minutes. Add 450g crimini mushrooms;sprinkle with salt. Sauté until mushrooms are soft and browned, about 5 minutes. Add porcini and sauté 3 minutes. Add 725ml broth and reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavours blend, about 20 minutes. Cool slightly. Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed. Return soup to pot.

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

Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat. Add 350g assorted mushrooms and sauté until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among bowls. Top with sautéed mushrooms and gremolata.

Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

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