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Wild Mushroom Soup

This simple little soup is quite sophisticated, and it’s hard to believe that just a few ingredients can produce such delicious results. Any type of mushrooms can be combined here, thus the flavor can be varied and complex. The topping of toasted hazelnuts and crème fraîche finishes it off perfectly. For a full meal, add diced chicken and serve with toasted bread. Either way, this is warm, woodsy, and absolutely satisfying!

Wild Mushroom Soup

4 tbs. butter
2 shallots, finely chopped
14 oz. mixed wild mushrooms, trimmed and cleaned, halved if large*
1 1/3 cups chicken or vegetable stock
2 2/3 cups water
chopped toasted hazelnuts
crème fraîche

Heat 3 tbs. of the butter in a medium pot and add the shallots with a pinch of salt. Cook for 3-5 minutes, until soft but not colored. Add the mushrooms and sweat for 5 minutes, then pour in the stock and water. Cover and simmer for 20 minutes, or until the mushrooms are tender. Use a stick blender or work in batches in a stand blender to purée the soup. Whisk in the remaining butter, taste, and adjust seasoning if needed. Serve topped with crème fraîche and toasted hazelnuts.

*To use dried mushrooms, soak 8 oz. mixed dried mushrooms in 2 cups hot water for 20 minutes. Drain, reserving the water. Use the reserved water as part of the 2 2/3 cups water.


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