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Mushroom Soup With Hazelnut Gremolata

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Mushroom Soup With Hazelnut Gremolata

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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