- Hand Blender: Efficiently purees ingredients like mushrooms and hazelnuts, reducing prep time.
- Cutting Board: Essential for preparing ingredients such as mushrooms and hazelnuts safely and efficiently.
- Mixing Bowls: Various sizes for combining ingredients like onions, garlic, and herbs.
- Chef's Knife: For mincing and dicing ingredients like onions, garlic, and herbs.
- Soup Pot: Suitable for boiling mushrooms and making a creamy soup base.
- Hand Immersion Blender: Perfect for blending the gremolata and soup to achieve a smooth consistency.
- Wooden Spoon: Ideal for stirring ingredients gently without scratching the pot surface.
- Measuring Cups and Spoons: Accurate measurements for ingredients like mushrooms, hazelnuts, or broth.
- Colander: Useful for rinsing mushrooms and draining soup ingredients.
- Cheese Grater: For grating hazelnuts to prepare the gremolata topping.
- Whisk: Helpful for emulsifying ingredients and blending the gremolata smoothly into the soup base.
1 1/2-ounce package dried porcini mushrooms*
1 cup hot water
4 tablespoons butter, divided
1 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 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)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About