Recipe Type: Bon Appetit, Carrot, Fall, Hazelnut, High Fiber, Lunch, Mushroom, Pescatarian, Potluck, Saute, Soup/Stew, Vegetable, Vegetarian
Ingredients: 1 1/2-ounce package dried porcini mushrooms*, 1 1/4 cups chopped onion, 1 cup hot water, 1 cup sliced peeled carrot (about 1 large), 1 garlic clove, chopped, 1 pound crimini (baby bella) mushrooms, sliced (about 6 cups), 1/2 cup coarsely chopped fresh parsley, 1/3 cup plus 1 tablespoon olive oil,1/4 cup hazelnuts, toasted , husked, finely chopped, 12 ounces assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 5 cups), 2 teaspoons finely grated orange peel, 3 cups (or more) vegetable broth, 4 tablespoons butter, divided
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