Gremolata is traditionally made with chopped garlic, parsley, and lemon peel; this one incorporates chopped hazelnuts and uses orange peel instead of lemon.
Ingredients
Makes 6 servings
Step 1
Place porcini in 1 cup hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.
Step 2
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.
Step 3
Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl. Set gremolata aside.
Step 4
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.
Step 5
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
How would you rate Mushroom Soup with Hazelnut Gremolata?
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Reviews (27)
Back to TopThe soup is delicious, and very easy to make. Nobody liked the gremolata. The idea of adding a crunchy element is good, but garlic croutons work better.
scondren
Vancouver, WA
6/24/2017
I thought it was a bit bland also, so when I sauteed the mushrooms, at the end when they were lightly browned I added 1/2 cup of a bold Italian red wine and cooked it off for a minute. I also used less olive oil in the gremolata and more garlic and orange zest. Perfect for a cold day!
smcalaine
Philadelphia, PA
1/8/2017
Once again this soup does not let down. I use l/3 more wild mushrooms than called for and pulse all ingredients in food processor for chunky texture. Top w/gremolata and drizzle w/mushroom infused olive oil. Wonderful on cold day w/simple salad and crusty bread. I find it can be made a day or even two in advance w/no ill effects.
aclouser
NJ
12/30/2013
Very easy! Did not have enough mushrooms, so added a chopped potato to the onion and carrots and reserved some of the mushrooms before pureeing. The gremolata was a great touch! Used almonds instead of hazelnuts.
Anonymous
Chanhassen
10/18/2011
really good soup- my husband said it would be served in a fancy French restaurant. One change I made- not using so much olive oil in the gremolata~ not needed and adds a lot of extraneous fat..
MHuxley
Springfield, OR
11/13/2010
I am a novice cook, so I was very excited about this seemingly complicated and involved recipe. I followed exactly, and it took about 1.5 hours to complete. The result was okay. My boyfriend liked it. I thought that it was too rich and too overwhelming. I will keep looking for an acceptable soup that I can actually eat an entire serving of!
paigesqrd
Dallas
2/22/2010
I admit that is cheating a bit to review this recipe, since I made a different gremolata. But so many reviewers commented on the blandness of the soup, that I wanted to be sure that readers know this recipe can be spectacular with a few adjustments. The gremolata I made used two cloves of minced garlic, about 1/4 cup chopped cilantro, and the zest of 1/2 of a lime. I garnished each bowl with a dollop of Mexican style sour cream, gremolata and one sauteed shiitake mushroom. It was wonderful!!!
micanum
Long Beach, CA
6/17/2009
The gremolata was good, I might try it over a butternut squash soup. The soup itself was very intensely mushroom-y, a little too much for me but better thined out with some half and half.
Anonymous
Indianapolis
11/6/2008
I found this soup to be a bit bland. It definitely needed the Gremolata to give it some flavor, not sure I would make again.
Anonymous
Boston
10/17/2008
Any advice on whether this soup could be made in advance, and if so, how far?
Anonymous
Illinois
10/14/2008
I followed this recipe as written, expecting a memorable soup. Unfortunately I found it very bland. I had company coming over so I tried to fix it by adding some sage, nutmeg and sherry. That brought it up a notch but I was still a bit disappointed with the taste. Next time I'll go with another mushroom soup recipe.
cherokeelovebat
guelph, on
10/13/2008
我将喜欢这个汤。我是倒数e carefully and thought it came out bland. My broth did not have the deep savory flavor I was expecting. The parsley overwhelmed the rest of the ingredients. It was fine, edible, but not particularly memorable or good.
Anonymous
Colorado
10/13/2008
I love mushrooms and this was a great soup! It seems healthy since you just have a little bit of butter and the rest is vegetable broth! I made this for a football game so mixed the sliced mushrooms in with the pureed soup ahead of time. Next time I will wait or have more sliced mushrooms so there is some texture to the soup. I agree the gremolata makes the soup! Ate it as leftovers today and it was even better.
szeigler
Atlanta, GA
10/12/2008
I was intrigued by this recipe and decided to give it a try. It is wild mushroom season here so I used all fresh porcini for the soup. I tasted the soup before adding the gremolata and was not happy with it - the carrots made it way too sweet and it screamed out for sour cream. Adding the gremolata (which in itself is very interesting) only made things worse - it completely overpowered the delicate mushrooms. Now I know why in Poland we do not mess with our porcini, they truly don't need anything other than onions and cream.
Anonymous
Poland
10/11/2008
I made this soup for my family and even my daughter who said she didn't like mushrooms ate it up! I wasn't able to find the dried porcinis so I used the dried mix. I also used shiitakes and plain old button mushrooms for the topping - also very good! A rich vegetarian option!
Anonymous
Dallas
10/8/2008
