Mushroom Soup with Hazelnut Gremolata

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This elegant mushroom soup with hazelnut gremolata is a sophisticated take on a classic winter warmer. By combining earthy dried porcini with fresh chestnut and wild mushrooms, the dish achieves a deep, savoury umami flavour that is perfectly balanced by a zesty, crunchy topping. The addition of orange zest and toasted hazelnuts in the gremolata provides a bright, citrusy lift that cuts through the richness of the blended soup, making every spoonful feel wonderfully light yet satisfying.

As a versatile vegan-friendly starter or a light main course, this homemade soup is ideal for autumn dinner parties or a comforting weekend lunch. Using a mix of shop-bought and wild mushrooms ensures a variety of textures and a complex flavour profile that feels truly professional. Serve it with crusty sourdough bread to soak up the creamy base and enjoy a heart-healthy meal that is as nutritious as it is delicious.

Ingredients for Mushroom Soup with Hazelnut Gremolata

1 1/60g package dried porcini mushrooms*
240ml hot water
4 tablespoons butter, divided
275g chopped onion
160g sliced peeled carrot (about 1 large)
450g crimini (baby bella) mushrooms, sliced (about 1450ml )
725ml (or more) vegetable broth
1/2 cup coarsely chopped fresh parsley
1/3 cup plus 1 tablespoon olive oil
60ml hazelnuts, toasted , husked, finely chopped
2 teaspoons finely grated orange peel
1 فص ثوم، مفروم
350g assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 1200ml )

How to make Mushroom Soup with Hazelnut Gremolata

Place porcini in 240ml 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 450g crimini mushrooms;sprinkle with salt. Sauté until mushrooms are soft and browned, about 5 minutes. Add porcini and sauté 3 minutes. Add 725ml broth and reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavours 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 350g 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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.