Winter Mushroom Soup

• Produce

  • 4 oz Chanterelles
  • 1/2 cup Parsley, fresh leaves
  • 1/2 cup Porcini mushrooms, dried
  • 1 lb Portabella mushrooms, thin
  • 1 tsp Thyme, dried leaves
  • 1 1/2 lbs Yellow onions, thin

• Canned Goods

  • 1 qt Chicken stock, homemade

• Baking & Spices

  • 1 Sea salt and ground black pepper

• Oils & Vinegars

  • 1 Truffle oil

• Dairy

  • 5 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2 oz Sherry, high quality dry

• Liquids

  • 1 cup Water

Found on sustainabledish.com

Description

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)

Directions

• Soak the porcini mushrooms in the warm water.
• Melt 4 tablespoons of the butter in a heavy soup pot over medium heat.
• Add the onions and thyme and cook (don’t brown) for 5 minutes, lowering the heat if needed.
• Add the portabella mushrooms and cook for another 5 minutes
• Add the porcini and their soaking water and raise the heat to a rapid simmer to reduce the liquid for 5 minutes.
• Add the chicken stock and simmer for 1 hour
• Remove the pot from the heat and puree the soup with an immersion blender.
• Add the sherry, if using, and salt and pepper to taste.
• 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.
• 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!