Mushroom Soup with Hazelnut Gremolata

INGREDIENTS

• 2 teaspoons finely grated orange peel
• 1 1/4 cups chopped onion
• 1 garlic clove, chopped
• 1/4 cup hazelnuts, , husked, finely chopped
• 1/3 cup plus 1 tablespoon olive oil
• 1 cup hot water
• 1 1/2-ounce package dried porcini mushrooms*
• 1 pound crimini (baby bella) mushrooms, sliced (about 6 cups)
• 1/2 cup coarsely chopped fresh parsley
• 1 cup sliced peeled carrot (about 1 large)
• 3 cups (or more) vegetable broth
• 4 tablespoons butter, divided
• 12 ounces assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 5 cups)