Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup

Ingredients

• 1 1/2 lb diced mushrooms ((combination of white and baby bella))
• 5 oz mushrooms ((combination of white and baby bella))
• 1 oz dried porcini mushrooms ((combination of white and baby bella))
• 1 cup hot water ((combination of white and baby bella))
• 3 cup chicken stock
• 1 cup heavy cream
• 1 tbsp lemon thyme ((combination of white and baby bella))
• 1 shallots (minced)
• 1/2 cup white wine ((combination of white and baby bella))
• 3 tbsp olive oil
• 2 tbsp butter
• 1 pinch pepper

Instructions

1. Preparation Add the dried mushroom mix to a bowl and pour the hot water over the top (to reconstitute).
2. Add the olive oil and butter to a large pot on medium heat, then add in the mushrooms and sauté for about 5 minutes.
3.  Remove the mushrooms and their juices and transfer to a bowl.
4. Add in the minced onion into the pot with some olive oil and cook for another 2 minutes.
5. Add the reconstituted dried mushrooms and the wonderful juices they products to the pot.
6.  Add the sautéed mushrooms back in along with the  most of the lemon thyme.
7.   Add in the chicken stock and simmer for 15 minutes.
8. Scoop out a few mushrooms (for garnish) and set aside.
9.  Add in the heavy cream and cook another 2 minutes.
10.   Using an immersion blender, puree most of the soup, leaving some chunks of mushrooms.
11.  This should thicken the soup nicely, but won't leave it too thick or too thin.
12. Serve with a few of the mushrooms pieces and a sprinkling of the reserved lemon thyme.