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.
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
How to Make It
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.
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.
This was very good - would make again. Would include some dried porcini or other mushroom in with the fresh next time to add to the depth of flavor. Would not add the extra cup of water to make slightly thicker. And feel the contrast with the hazelnuts, chopped rosemary (we did not have chives) for garnish is very important. We added some truffle oil and it was nice to add that dimension.