- Mushroom Soup with Gremolata
- (Zuppa di Funghi con Gremolata)
1 and 1/2-ounce package dried Porcini mushrooms
1 cup hot water
4 tablespoons butter, divided
1 and 1/4 cups chopped onion
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 extra virgin olive oil
1/4 cup hazelnuts, toasted, husked, finely chopped
2 teaspoons finely grated orange peel
1 garlic clove, chopped
12 ounces assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 5 cups)
Place Porcini in 1 cup hot water.
Let soak until soft, about 20 minutes.
Strain, reserving soaking liquid.
Coarsely chop Porcini mushrooms.
Melt 2 tablespoons butter in large pot over medium-high heat.
Add onion and carrot and saute until soft, about 5 minutes.
Add 1 pound crimini mushrooms; sprinkle with salt.
Saute until mushrooms are soft and browned, about 5 minutes.
Add Porcini and saute 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.
Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed.
Return soup to pot.
Mix parsley, olive 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 saute until soft and browned, about 10 minutes.
Season to taste with salt and pepper.
Divide soup among bowls.
Top with sauteed mushrooms and gremolata. Serves 6.
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