Mushroom Soup with Hazelnuts Recipe – Sunset Magazine

Ingredients

• 3 tablespoons olive oil
• 1 pound mixed mushrooms such as chanterelle or cremini, chopped if large
• 4 ounces pancetta, cut into chunks
• 2 celery stalks with leaves, chopped
• 1 leek, white and light green parts only, chopped and rinsed well
• 3 large garlic cloves, chopped
• 1/4 cup dry white wine (optional)
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 qt. mushroom broth
• 1/4 cup crème fraîche or Greek yogurt
• 1 handful chives, cut into 2-in. lengths
• 1/4 cup roughly chopped toasted hazelnuts