Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
30 Mins
Yield
Serves 4

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.

How to Make It

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.

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