Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Sheila Piccini, Port Townsend, WA
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

373 calories; calories from fat 59%; protein 14g; fat 25g; saturated fat 4.9g; carbohydrates 26g; fiber 4.5g; sodium 1604mg; cholesterol 25mg.
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