Mushroom Soup with Hazelnuts

Mushroom Soup with HazelnutsRecipe
Photo: Annabelle Breakey; Styling: Randy Mon
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.


Serves 4
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 373
Caloriesfromfat 59 %
Protein 14 g
Fat 25 g
Satfat 4.9 g
Carbohydrate 26 g
Fiber 4.5 g
Sodium 1604 mg
Cholesterol 25 mg


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


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.

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.