Creamy Wild Mushroom Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 ounce dried porcini mushrooms
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 vidalia onion, sliced thinly
• 2 shallots, roughly chopped
• 2 cloves garlic, roughly chopped
• 8 ounces fresh wild mushrooms, sliced
• 5 cups chicken stock (i use a 'pareve' mix when using the cream to keep it kosher)
• 2 teaspoons fresh thyme
• 2/3 cup cream
• salt and pepper

Recipe

• 1 soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) add fresh mushrooms to the pan and stir until softened.
• 2 add stock and bring to a boil.
• 3 add the porcinis, liquid, thyme and salt and pepper.
• 4 lower the heat and simmer for 30 minutes, stirring occasionally.
• 5 process 3/4 of the soup in a blender (immersion blender is perfect).
• 6 add cream and heat through.
• 7 correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.