Mushroom Soup with Hazelnuts

Total Time
30 mins

Reader Sheila Piccini, of Port Townsend, Washington, uses a mix of wild mushrooms when they’re in season and less expensive. We also tried the recipe with a mix of cremini and common mushrooms, and it was equally delicious.

This recipe, and others like it, can be found in the article “Make These Fall Soups for Instant Comfort.”

Photo by Annabelle Breakey

3 tablespoons olive oil

1 pound mixed mushrooms such as chanterelle or cremini, chopped if large

4 ounces pancetta, cut into chunks

2 celery stalks with leaves, chopped

1 leek, white and light green parts only, chopped and rinsed well

3 large garlic cloves, chopped

1/4 cup dry white wine (optional)

1 tablespoon chopped fresh rosemary leaves

1 teaspoon kosher salt

1/2 teaspoon pepper

1 qt. mushroom broth

1/4 cup crème fraîche or Greek yogurt

1 handful chives, cut into 2-in. lengths

1/4 cup roughly chopped toasted hazelnuts

Step 1

Heat oil in a large pot over high heat. Add mushrooms, pancetta, celery, leek, and garlic. Cook, stirring often, until vegetables have softened, about 6 minutes. Add wine if using and cook 1 minute. Add rosemary, salt, pepper, broth, and 1 cup water, then cover and cook until simmering, about 6 minutes.

Step 2

Whirl soup in a blender until smooth. Divide among 4 bowls and top each with a dollop of crème fraîche and a sprinkle of chives and hazelnuts.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories373

% Daily Value *
Total Fat 25g33%

Saturated Fat 4.9g25%
Cholesterol 25mg9%
Sodium 1604mg70%
Total Carbohydrate 26g10%

Dietary Fiber 4.5g17%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Mushroom Soup with Hazelnuts