This soothing, silky soup offers layers of woodsy, earthy flavor, yet is light enough to serve as a first course before grilled steak or roasted chicken. It's also perfect as a weeknight meal or weekend lunch, paired with a crisp green salad and toasted garlic bread with herbs and melted cheese. You can top this soup with a drizzle of good-quality walnut oil, crunchy croutons, crispy shallots, or a dollop of crème fraîche, or allow it to stand on its own. This recipe has been created exclusively for food52.

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