Mushroom Soup with Hazelnuts Recipe

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Mushroom Soup with Hazelnuts
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  1. Heat oil in a large pot over high heat. Add mushrooms, pancetta, celery, leek, and garlic. Cook, stirring often, until vegetables have softened, about 6 minutes. Add wine if using and cook 1 minute. Add rosemary, salt, pepper, broth, and 1 cup water, then cover and cook until simmering, about 6 minutes.
  2. Whirl soup in a blender until smooth. Divide among 4 bowls and top each with a dollop of crème fraîche and a sprinkle of chives and hazelnuts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1438.9 Kcal (6024 kJ)
Calories from fat 1049.02 Kcal
% Daily Value*
Total Fat 116.56g 179%
Cholesterol 108.47mg 36%
Sodium 4241.76mg 177%
Potassium 3427.85mg 73%
Total Carbs 62.26g 21%
Sugars 13.68g 55%
Dietary Fiber 26.06g 104%
Protein 35.39g 71%
Vitamin C 19.4mg 32%
Iron 17.2mg 96%
Calcium 392mg 39%
Amount Per 100 g
Calories 145.44 Kcal (609 kJ)
Calories from fat 106.03 Kcal
% Daily Value*
Total Fat 11.78g 179%
Cholesterol 10.96mg 36%
Sodium 428.75mg 177%
Potassium 346.49mg 73%
Total Carbs 6.29g 21%
Sugars 1.38g 55%
Dietary Fiber 2.63g 104%
Protein 3.58g 71%
Vitamin C 2mg 32%
Iron 1.7mg 96%
Calcium 39.6mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.7
  • 38

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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