Mushroom Soup with Hazelnuts

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.

Yield: Serves 4
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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 59%
  • Protein: 14g
  • Fat: 25g
  • Saturated fat: 4.9g
  • Carbohydrate: 26g
  • Fiber: 4.5g
  • Sodium: 1604mg
  • Cholesterol: 25mg


  • 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. 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. 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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