Wild Mushroom Soup With Hazelnut Gremolata Recipes

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

MUSHROOM SOUP WITH HAZELNUT GREMOLATA

Steps:

• 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.

GOURMET CREAM OF WILD MUSHROOM SOUP

Steps:

• Heat olive oil in a large saucepan over low heat. Add wild mushrooms, yellow onion, portobello mushrooms, thyme, rosemary, and sea salt; cover and cook until mushrooms soften, about 3 minutes.
• Uncover saucepan and pour in white wine; cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken broth; simmer soup until flavors combine, about 15 minutes.
• Whisk heavy cream, 1/4 cup parsley, and flour together in a small bowl. Pour into the soup; cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper; top with remaining 1/4 cup parsley.