Winter Mushroom Soup
Author: 
Serves: 4-6 servings
 
Ingredients
  • ½ cup dried porcini mushrooms
  • 1 cup warm water
  • 5 tablespoons unsalted butter, divided
  • 1½ pounds yellow onions, sliced thin
  • 1 teaspoon dried thyme leaves
  • 1 pound portabella mushrooms, sliced thin
  • 1 quart homemade chicken stock
  • 2 ounces high quality dry sherry (optional)
  • Sea salt and ground black pepper
  • 4 ounces chanterelles, morels, or mini portabella (cremini) mushrooms, for garnish
  • ½ cup fresh parsley leaves, minced, for garnish
  • Truffle oil, for garnish (optional)
Instructions
  1. Soak the porcini mushrooms in the warm water.
  2. Melt 4 tablespoons of the butter in a heavy soup pot over medium heat.
  3. Add the onions and thyme and cook (don’t brown) for 5 minutes, lowering the heat if needed.
  4. Add the portabella mushrooms and cook for another 5 minutes
  5. Add the porcini and their soaking water and raise the heat to a rapid simmer to reduce the liquid for 5 minutes.
  6. Add the chicken stock and simmer for 1 hour
  7. Remove the pot from the heat and puree the soup with an immersion blender.
  8. Add the sherry, if using, and salt and pepper to taste.
  9. In a separate saucepan, heat the remaining tablespoon of butter over medium-high heat and sear the additional 4 ounces of fresh mushrooms in the butter for a few minutes per side.
  10. To serve, ladle out the soup and garnish with the parsley and a few of the seared mushrooms. Add a drizzle of truffle oil, if you wish!
Recipe by Sustainable Dish at https://sustainabledish.com/winter-mushroom-soup/