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Mushroom Soup with Hazelnuts

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.


  • 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

Nutrition 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

How to Make It

  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.