Name: Mushroom Soup with Hazelnut Gremolata
Yield: Makes 6 servings
Ingredients: 1 1/2-ounce package dried porcini mushrooms*; 1 cup hot water; 4 tablespoons butter, divided; 1 1/4 cups chopped onion; 1 cup sliced peeled carrot (about 1 large); 1 pound crimini (baby bella) mushrooms, sliced (about 6 cups); 3 cups (or more) vegetable broth; 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), sliced (about 5 cups)

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Mushroom Soup with Hazelnut GremolataStephen Lewis

Gremolata is traditionally made with chopped garlic, parsley, and lemon peel; this one incorporates chopped hazelnuts and uses orange peel instead of lemon.