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Mushroom Soup with Hazelnut Gremolata

Mushroom Soup with Hazelnut Gremolata

Ingredients

  • 1 1/2-ounce package dried porcini mushrooms*
  • 4 tablespoons butter, divided
  • 1 cup sliced peeled carrot (about 1 large)
  • 1 pound crimini (baby bella) mushrooms, sliced (about 6 cups)
  • 3 cups (or more) vegetable broth
  • 1/2 cup coarsely chopped fresh parsley
  • 1/3 cup plus 1 tablespoon olive oil
  • 1/4 cup hazelnuts, toasted, husked, finely chopped
  • 2 teaspoons finely grated orange peel
  • 12 ounces assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 5 cups)

Recipe Preparation

  • Place porcini in 1 cup 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 1 pound crimini mushrooms; sprinkle with salt. Sauté until mushrooms are soft and browned, about 5 minutes. Add porcini and sauté 3 minutes. Add 3 cups broth and reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavors 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 12 ounces 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.

Reviews Section

Really Wild Mushroom Soup: Two Fabulous Ways

I love almost everything about Mushroom Soup, except one glaring thing—the color. The color displeases me so much that it almost deterred me from this post. How in heavens name was I going to get mouthwatering photos of a soup the color of beach sand?

Also, I didn’t want to make just another Cream of Mushroom Soup, as good as that can be, because, well, you already have a good recipe for that, right? So I searched far and wide for inspiration. I went to Seattle, then to Connecticut, then to Mexico, and finally to London. My dedication to you knows no limits. And I expanded my Mushroom Soup horizons in the process.

Several good ideas came from Northwest food maven, Debra Daniels-Zeller of Food Connects. In her Winter Mushroom Soup with Hazelnut-Lemon Gremolata, she adds flavor depth with a dried mushroom broth, color and acidity with tomato paste, color and sweetness with yams and carrots, heat with hot chiles, and creaminess with coconut milk. Then she punches the whole thing up—POW—with a Hazelnut and Mustard Greens Gremolata. This is not your Grandmother’s Cream of Mushroom Soup.

Hannah Kaminsky of Connecticut-based BitterSweet came up with the novel idea of adding salty-acidity with a copious amount of sauerkraut juice. Her Mushroom, Cabbage & Sauerkraut Soup is also chunky with mushrooms, potatoes, and cabbage. The addition of fennel seeds, caraway seeds, and celery seeds give it an old-fashioned, farmhouse-supper feel. She too uses tomato paste to enliven the color of the soup.

Carmen Andres of A Kind of Love Affair dove into Zarela’s Veracruz and emerged with a Mexican Mushroom Soup redolent with toasted dried chiles, bacon, and cilantro.

Jamie Oliver touts a rather standard Cream of Mushroom Soup, but amps the flavor considerably by including dried porcini mushrooms and the water used to hydrate them. Additional elements that lift his rendition to the holy-cow-gotta-have-it category are the use of lemon zest, lemon juice, and mascarpone. Mushroom and lemon are a pairing made in heaven, and I especially like the way he adds the lemon elements as garnishes, so that the heady aroma is released as the diner swirls them into the soup.

Another thing I got from the unflappable Mr. Oliver is a visually effective way to present a creamy mushroom soup. He tops his version with crostini, sautéed mushrooms, lemon zest and juice, and mascarpone. So long beach sand!

Armed with a plethora of good ideas, I grabbed a pen and sketched a profile for my soup. It would be a hearty, early spring soup with a full measure of wild mushroom flavor and a healthy dose of colorful complementary veggies, such as cabbage, broccoli raab, carrots, and celery.

It would have a chewy grain component, perhaps barley, farro, or kamut. There would be an acidic element to punch up the earthiness of the mushrooms, perhaps lemon, tomato, or even vinegar. There would be a contrasting creamy element that remained separate until just before the soup was eaten.

The soup base would be deeply flavored and beautifully colored with hydrated dried mushrooms and caramelized onions. There would of course be a full measure of garlic. And depending on the flavor of the soup base as it developed, there might be the optional addition of Madeira, Marsala, Sherry, or cognac.

Really Wild Mushroom Soup: Chunky Style

This unusual mushroom soup is packed with flavor, texture, and even color. If there’s a secret to the marvelous flavor, it’s the bright dimension that tomatoes add to the earthiness of the mushrooms.

2 ounces dried porcini mushrooms
6 cups boiling water

1 pound fresh shiitake, chanterelle, portabella, or oyster mushrooms, ends trimmed, sliced lengthwise

3 tablespoons unsalted butter
3 cups chopped onion
2 cups chopped leeks, cleaned and chopped
2 jalapeno chiles, stemmed, seeded, ribbed, and minced, optional
4 large cloves garlic, peeled and minced

¼ cup Madeira, Marsala, dry Sherry, or cognac, optional

2 cups roughly chopped carrots
2 cups chopped celery

mushroom broth from above
8 cups vegetable stock, possibly more
14½ ounce can diced tomatoes with juice
2 cups cooked kamut or farro

2 tablespoons cornstarch
2 tablespoons cold water

fine sea salt, to taste
freshly grated black pepper, to taste

Garnish
½ pound fresh wild mushrooms
2 tablespoons unsalted butter
-and/or-
¼ cup minced parsley
¼ cup minced green onion
2 cloves minced garlic

  1. Put the dried mushrooms into a medium mixing bowl and cover with the boiling water. Let hydrate for at least 30 minutes. Drain the water through a triple-mesh sieve and reserve, along with the mushrooms.
  2. In a large soup pot, melt the butter and sauté the onions, leeks, and jalapenos until softened but not browned. Add the garlic, and sauté for a few minutes more.
  3. If you opt for an addition of Madeira, Marsala, Sherry, or cognac, add it now, and reduce almost completely.
  4. Add the hydrated and fresh mushrooms and sauté until the fresh mushrooms begin to lose their juice, about 5 minutes.
  5. Add carrots, celery, reserved mushroom liquid, 6 cups of vegetable stock, and tomatoes with juice.
  6. Simmer until the carrots and celery are tender-crisp, about 3 minutes.
  7. Dissolve the cornstarch in cold water and add to the simmering soup. Stir slowly as the soup thickens slightly.
  8. Season to taste with salt and pepper and serve hot.

Really Wild Mushroom Soup: Creamy Style

The many layers of intertwining flavors really come through in this complex creamy mushroom soup. You can opt for a lot of texture (blender only), some texture (blender and single mesh sieve, or silky cream (blender and triple-mesh sieve).

If you want to make the entire batch of soup creamy, omit the farro and cornstarch thickener from the chunky recipe.

above soup, minus the farro and cornstarch thickener if desired
2 cups cream
fine sea salt, to taste
freshly grated black pepper, to taste

  1. After making the chunky-style soup, let it cool somewhat and then, using a blender, liquefy in batches.
  2. Either leave the soup with quite a bit of texture or force it through a single-mesh or triple-mesh sieve.
  3. Bring the soup to a simmer, stir in the cream, and season to taste with salt and pepper.

Cookin’ with Gas (inspiration from around the web)

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.


Just two spices help flavor this dish. If you have a Microplane you can grate the ginger and garlic easily.

Ginger Peeling Tip

Use a spoon to peel the skin off the ginger before grating. This helps take the skin off without removing the ginger. It&rsquos super easy and you&rsquoll probably never peel ginger any other way again!


Roasted Maitake, Aromatic Broth, Hazelnut Gremolata

Method: Preheat oven to 500F. Remove bottom part of mushroom so the bunch stands up on baking sheet. Season mushrooms with olive oil and salt and place on baking sheet. Roast for approx. 8 min in the oven until golden and aromatic.

Mushroom Broth

Mushroom – 1 pound white mushroom sliced thin
Water – 4 cups
Lemongrass – 5 g sliced thin
Espresso Beans – 10 grams
Bay leaf – 1 each
Kaffir lime leaf – 1 each
Garlic – 1 cloves crushed
Chili flake – 1 pinch
Thyme – 1 sprig of thyme
Salt – to taste

Method: Add mushrooms and water. Simmer for 45 min. Then add remaining ingredients. Cook for another 15 min. Strain through fine mesh sieve and season with salt to taste.

Hazelnut Gremolata

Parsley – 1 cup chopped
Cilantro – 2 tbsp chopped
Toasted Hazelnuts – 1 tbsp, rough chopped
Shallot – 1 tbsp minced
Extra virgin olive oil – ½ cup
Lemon – 1 each zest and juice

Method: On a board chop parsley, cilantro with a little bit of olive oil. Place chopped herbs in a bowl and add remaining ingredients. Stir to combine and season with salt and pepper.

To assemble: Place roasted mushrooms in a shallow bowl and drizzle with gremolata. When ready to serve, heat broth and pour over the mushrooms.


More creamy blended soup recipes!

If you like this soup, you&rsquoll love these other creamy, blended soups!

Similar to this hazelnut soup, this Garlic-Almond Soup with Basil Pesto has blended almonds to make it thicker and richer! The pesto is a PERFECT garnish and would be great in my hazelnut soup as well!

Up until recently, my kids totally thought this Creamy Paleo Mushroom Soup was actually &ldquoCreamy Bacon Soup&rdquo. A little sprinkle of bacon and cheese crisps do make this soup even more incredible.

If you&rsquore in the low-carb camp (or just like tasty cheesy cauliflower soups!) you&rsquove gotta try my Cheesy Keto Roasted Cauliflower Soup.

Keto Roasted Tomato Jalapeno Cheddar Soup is another keto-friendly soup with a spicy twist!

This oldie recipe &mdash Azteca Squash Soup with Chorizo &mdash is one of my favorites to use up squash in the winter!

Are you a sauerkraut fan? Sausage and Sauerkraut Soup is a fun way to use it &mdash blended and creamy with peppery sausage mixed in!

Ok, hands-down, my favorite soup to make in the fall &mdash Apple-Squash Soup with Bacon. It&rsquos like eating cheese fondue. It&rsquos so delicious!


Hazelnut and Wild Mushroom Soup: can you hear fall calling?

Could my life be any better on this warm autumn afternoon? Sitting here watching my beloved Cubs in game 1 of the playoffs on their inexorable march to their first World Series title in 100 years. Sipping an ice cold Lagunitas IPA while giving you yet another killer way to satisfy your endless hunger for good food. It's good for me, it's good for you. The karmic wheel is spinning just fine, thank you very much!

So what do I have to bestow upon you? Only one of the best soups you have ever had in your otherwise fulfilled lives. I blogged this mushroom and hazelnut soup a couple of years ago, but since then there are thousands more regular eat.drink.think. readers, so it absolutely bears repeating. I first got this recipe from our local sustainable living magazine ediblePortland. I've done it three times since, the last time just this past Sunday as a soup course prior to an insanely good grilled leg of lamb. This also happens to be an easy, fabulously seasonal bowl of deliciousness that takes advantage of fresh fall hazelnuts and the seasons first wild mushrooms. Very rich, but not over the top, with exquisite nuttiness that merges perfectly with the earthy mushrooms. The mushroom stock recipe that I think is essential (as opposed to the optional chicken stock) absolutely makes this dish and would be an excellent base for other soups, or added to a wild mushroom risotto. Topped with a dollop of sherry or marsala whipped cream, this is elegant, satisfying and I guarantee your guests will swoon. That is if you decide to share!
*** *** ***
Mushroom and Hazelnut Soup with Sherry Cream
adapted from ediblePortland/ Heather Staten, chef instructor at In Good Taste Cooking School
serves 4-6

ingredients :
-2/3 cup Oregon hazelnuts
-2 tablespoons unsalted butter
-2 large shallots, finely minced
-2 cloves garlic, finely minced
-1 pound button or crimini mushrooms, stems removed and sliced (save stems for mushroom stock)
-1/2 pound wild mushrooms (chanterelles, porcini, or shitake are all good)
-1/4 cup Amontillado sherry or Marsala
-4 cups mushroom stock (recipe below) or chicken stock (see notes at bottom)
-salt and pepper, to taste

Preheat oven to 35o degrees. Toast the hazelnuts for 10 minutes until they are lightly toasted and their skins begin to crack. Remove from oven and put hazelnuts in clean dishtowel. Rub vigorously to remove as much skin as possible. When cool, grind the nuts in a food processor and set aside.

Melt the butter in a saucepan. Add the shallots and garlic and cook until translucent. Add the mushroom slices and sauté 10 minutes, stirring frequently. Deglaze the pan with sherry or Marsala. Add the mushroom stock and season with salt and pepper. Reduce the heat and simmer for about 15 minutes. Puree the soup and nuts together in a food processor or blender (see notes at bottom) in batches- process a long time until the hazelnuts are completely smooth and integrated into the soup.
Sherry/Marsala Cream:
1/2 cup heavy whipping cream
3 tablespoons sherry or Marsala
Finely chopped tarragon, chives, or parsley to garnish

Whip the cream, and add the sherry or Marsala. Serve dolloped on top of the hot soup and sprinkle with chopped herbs.

Mushroom Stock:
2 tablespoons olive oil
1 onion, chopped coarsely
1 large carrot, chopped
1 stalk celery, chopped
1 leek, rinsed and chopped
2 garlic cloves, halved
1 ounce dried porcini mushrooms
4 thyme sprigs
1 bay leaf
1 tablespoon soy sauce
4 to 8 ounces mushrooms from preceding recipe
6 cups water

Heat the olive oil in a large 4 quart saucepan. Add the onion, carrot, celery, and leek and sauté over medium-high heat until the onion is well browned, about 15 minutes. Add the mushrooms and sautée another 5 minutes. Add all the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook, partially covered for 45 minutes. Strain through a sieve.

** Cook's notes: First, this recipe looks like a lot of work, but it really isn't that hard and comes together quite easily. Secondly, I would definitely make the mushroom stock and skip the chicken stock option. It is very easy and is crazily aromatic. Lastly, use a blender if you have one. The soup will come out velvety smooth, more so than in the processor, which is exactly what you want.- bb


"Love cooking asparagus and we absolutely enjoyed this recipe with parmesan and garlic. Perfect side dish to every meal."

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Eatingclub vancouver

[ts]
For some reason -- let's say it's because JS somehow comes home with a duck or two every couple of months -- we seem to be having more duck at home. I guess that very first duck opened the floodgates.

From ducks come duck carcasses, and from duck carcasses come duck stock.

[ts]
We had some duck stock sitting around in the refrigerator. Further rummaging around yielded these other items: there's the duck stock, portobello mushrooms, Swiss chard, bacon, Parmigiano-Reggiano. . .

And so, we decided to make risotto. With bacon. And duck fat.

Oh yeah, this is a dual-fat risotto!

Duck Stock, with mushroom stems
[ts]
Before I started the risotto, I started heating the duck stock. I threw in the stems from the portobellos.

(I had the hardest time trying to remember what this photo was depicting. Those mushroom stems threw me in for a loop!)

Sautéed Portobello Mushrooms & Swiss Chard
[ts]
The most important thing is this step is to render out some bacon fat. Of course, I kept those crisp bacon pieces and set them aside.

[ts]
I sautéed the portobellos and the chard separately.

In the residual bacon fat in the pan, I sautéed the sliced portobellos first and set those aside.

For the swiss chard, I decided to keep the stems and so had to add them to the pan first. When the stems were just about soft, I added the greens and cooked until they were just wilted.

Time for making the risotto!

Risotto

[ts]
I used the standard risotto method to make this dish.

I sautéed some onions and garlic in some duck fat until the onions had softened. I then added the arborio rice. I let that cook until the rice was toasted. I added a touch of white wine, let that cook for a bit, then proceeded with the ladling of the duck stock.

You know how it goes. Add stock and stir. When the rice has absorbed most of the liquid, repeat.

[ts]
When the rice was more or less done, I stirred in the chard and mushrooms. I finished the whole thing off with some butter and Parmigiano-Reggiano.

Oh, remember our hazelnut gremolata? There it is again. It has hazelnuts, parsley, lemon zest, garlic and salt.

[ts]
This dish was what we originally made the gremolata for. I topped each serving of duck stock risotto with the hazelnut gremolata and some shaved Parmigiano.

[ts]
Oh, you're wondering about those crispy bacon pieces? Well, by the time the risotto was done, all the bacon had been snatched up and nibbled on by other people. I didn't even get to eat a piece. well, maybe two.

Anyway, the risotto was great, of course! )

Although, I do wish the color was cleaner and lighter, and the overall look was not too "busy". But, I didn't want to get rid of those red chard stems, nor did I think I had to remove the gills from the portobellos. I also really wanted the hazelnut gremolata with my dish.

The components of this risotto went really well together. The duck stock provided the requisite depth of flavor, the portobello mushrooms were nice and meaty, and the chard was just plain good. With all the umami going on, the hazelnut gremolata with its bright citrus notes and pungent spikes, not to mention the texture contrasted provided by the roast hazelnut pieces, just put this over the top.


Cream of mushroom soup

  • Preparation Time 20 mins
  • Cooking Time 60 mins
  • Difficulty Easy

Ingredients

Method

1) Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.

2) Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.

3) Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about six minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about four minutes. Stir in the flour and cook, stirring, for two minutes more.

4) Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the bowl, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.

5) Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.

6) Whisk the cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.


SAY CHEESE IN ITALIAN

FONTINA
- a traditional mountain cheese from the Valle d'Aosta in Piemonte. Full-fat and semi-soft with a sweetish flavor, fontina melts evenly and so is particularly good for cooking.

GORGONZOLA
- a blue cheese, originally made in Gorgonzola in Lombardia but now produced in other regions as well. It melts well and is often used in sauces. If not available, use another blue cheese.

MASCARPONE
- a cream cheese originally from Lombardia. Made with cream rather than milk, it is very high in fat. mascarpone is generally used in desserts such as tiramisu or instead of cream in sau ces. Widely available, it is usually sold in tubs.

PECORINO
- one of Italy's most popular cheeses, virtually every region produces a version. Made from sheep's milk and always by the same method, although the results varies according to the milk and aging process. Pecorino Romano is a well-known hard variety from Lazio and Sardinia.

PROVOLONE
- curd cheese made from cow's milk. The curds are spun and worked into large pear- or tube-shaped cheeses, then immersed in brine and bound with string. Available fresh or matured and eaten as a table cheese or used in cooking.

RICOTTA
- meaning "recooked". It is a soft cheese made by recooking the whey left over from making other cheeses and draining it in baskets. It is produced as a by-product of many different types of cheese and varies in fat content. Hard, salted versions are available and there is also a ricotta made from buffalo milk. Fresh ricotta cut from a wheel has a better texture and flavor than that sold in tubs.

TALEGGIO
- a mountain cheese originally from the Italian Alps near Bergamo, but now also made in other regions. Taleggio is a very good table and cooking cheese and should be eaten young - its flavor becomes more acidic with age. It is made in squares and has a pink-yellow crust and creamy center.


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