Mushroom Soup with Hazelnut Gremolata

Ingredients

• 4 tablespoons butter divided
• 1 cup carrots peeled sliced ( 1 large)
• 6 cups crimini mushrooms sliced (baby bella)
• 0.5 ounce the following: parmesan rind) dried
• 5 cups mushrooms wild fresh assorted stemmed sliced (such as chanterelle, crimini, and shiitake)
• 0.5 cup parsley fresh coarsely chopped
• 1  garlic clove chopped
• 0.3 cup hazelnuts husked toasted finely chopped
• 0.3 cup olive oil 
• 1.3 cups onion chopped
• 3 cups vegetable stock ()
• 1 cup water hot

Equipment

• bowl
• sauce pan
• pot

Directions

1. Place porcini in 1 cup hot water.
2. Let soakuntil soft, about 20 minutes. Strain, reservingsoaking liquid. Coarsely chop porcini.
3. Melt 2 tablespoons butter in large potover medium-high heat.
4. Add onion andcarrot and sauté until soft, about 5 minutes.
5. Add 1 pound crimini mushrooms;sprinkle with salt. Sauté until mushroomsare soft and browned, about 5 minutes.
6. Addporcini and sauté 3 minutes.
7. Add 3 cupsbroth and reserved porcini soaking liquid andbring to boil. Reduce heat to medium-low;cover and simmer until mushrooms are softand flavors blend, about 20 minutes. Coolslightly. Working in batches, puree in blenderuntil smooth, adding more broth by 1/2 cupfulsas needed. Return soup to pot.
8. Mix parsley, oil, hazelnuts, orange peel,and garlic in small bowl. Set gremolata aside.
9. Melt remaining 2 tablespoons butterin heavy large saucepan over medium-highheat.
10. Add 12 ounces assorted mushroomsand sauté until soft and browned, about10 minutes. Season to taste with salt andpepper. Divide soup among bowls. Top withsautéed mushrooms and gremolata.
11. * Available in the produce section of manysupermarkets and at specialty foods storesand Italian markets.