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.
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.
Loved it. Added chive oil which was an extra punch for this soup.
