By Chef B. Boukim
Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4
Ingredients
- 1 lb Mixed wild mushrooms (porcini, chanterelle, shiitake), chopped
- 8 oz Cremini mushrooms, sliced
- 1/2 oz Dried porcini mushrooms
- 1 cup Hot water (for soaking dried mushrooms)
- 2 large Shallots, finely chopped
- 3 cloves Garlic, minced
- 3 tbsp Butter
- 1 tbsp Olive oil
- 2 tbsp All-purpose flour
- 4 cups Vegetable broth
- 1/2 cup Heavy cream
- 1/4 cup Dry sherry
- 3 sprigs Fresh thyme
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
Instructions
- Soak the dried porcini mushrooms in 1 cup of hot water for 20 minutes. Strain the soaking liquid through a coffee filter to remove grit and reserve it. Chop the rehydrated mushrooms.
- Heat the olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Add half the fresh mushrooms in a single layer and sear until golden, about 5 minutes. Remove and set aside for garnish.
- Add the remaining butter to the pot. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds.
- Add the remaining fresh mushrooms and the chopped rehydrated porcini. Cook for 4-5 minutes until the mushrooms release their moisture and begin to brown.
- Sprinkle in the flour and stir for 1 minute to coat the mushrooms.
- Pour in the dry sherry, scraping the bottom of the pot. Add the vegetable broth, reserved porcini soaking liquid, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove the thyme sprigs and bay leaf. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream and season with salt and pepper. Return the reserved seared mushrooms to the pot. Simmer gently for 2 more minutes.
- Ladle into bowls and serve hot, garnished with fresh thyme leaves.