WILD MUSHROOM SOUP WITH HAZELNUT GREMOLATA

WILD MUSHROOM SOUP WITH HAZELNUT GREMOLATA image

Yield 6 bowls

Number Of Ingredients 15

1 1/2-ounce package dried porcini mushrooms
1 cup hot water
6 tablespoons (3/4 stick) butter
2 cups finely chopped onions
16 ounces crimini (baby bella) mushrooms, finely chopped
1 tablespoon chopped fresh thyme
3 tablespoons brandy
2 tablespoons all purpose flour
4 cups beef broth (made from Better than Bouillon)
1/2 cup coarsely chopped fresh parsley
1/3 cup plus 1 tablespoon olive oil
1/4 cup hazelnuts, toasted , husked, finely chopped
2 teaspoons finely grated orange peel
1 garlic clove, chopped
12 ounces assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), thickly sliced (about 5 cups)

Steps:

Place dried porcini in 1 cup hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini. Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add fresh and dried mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth and reserved soaking liquid; bring soup to boil. Reduce heat; simmer uncovered 20 minutes. Season with salt and pepper. Meanwhile, mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl. Set gremolata aside. Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat. Add 12 ounces assorted mushrooms and sauté until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among bowls. Top with sautéed mushrooms and gremolata.