Wild Mushroom Soup with Hazelnut and Orange Gremolata

Mushroom Soup with Hazelnut and Orange Gremolata

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Ingredients

For the soup

  • 30g dried porcini mushrooms
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 shallots, chopped
  • 2 cloves garlic, chopped
  • 250g wild/exotic mushrooms, wiped & roughly chopped
  • 250g chestnut mushrooms, wiped & roughly chopped
  • 100ml white wine
  • 4 tbsp natural yogurt
  • 2 tbsp soy sauce or tamari, or to taste
  • Ground black pepper
  • Truffle oil (optional)

For the gremolata

  • 1 medium bunch parsley, leaves picked
  • 1 orange, zest
  • 15g toasted hazelnuts
  • 1 clove garlic, chopped
  • Salt

Method

  • Place the dried mushrooms into a measuring jug and pour over boiling water to the 1l line. Set aside to soak for 30 mins. Reserve the soaking liquid and roughly chop the rehydrated mushrooms.
  • Heat the butter and oil in a large pan over a medium heat. Add the chopped shallots and garlic and soften for around 5 minutes. Increase the heat to high and add the fresh mushrooms, you may not be able to fit them all in at once, but they shrink down quickly.
  • Continue stirring the mushrooms in the pan until they are reduced in volume and have some colour. Add the rehydrated porcini and mix through. Splash in the white wine and allow the pan to sizzle, then pour in the reserved mushroom soaking liquid, yogurt and soy sauce.
  • Simmer the mushrooms for around 10 minutes, remove from the heat and blend using your Triblade System Pro hand blender fitted with the metal blender wand attachment. Taste and adjust seasoning if required, with more soy sauce. For a luxurious finish, stir in a drizzle of truffle oil.
  • Using the mini chopper attachment, add all of the gremolata ingredients and pulse together until roughly chopped and combined.
  • Spoon the soup into serving bowls, with a little of the gremolata sprinkled over the top. 

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