Mushroom Soup with Hazelnuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. 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 |
Directions:
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.
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.
|
|