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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Super easy and delicious. Very elegant and flavourful. Ingredients:
3 tbsp unsalted butter |
2 tbsp olive oil (not extra virgin) |
2 small onions, roughly chopped |
24 ounces baby bella mushrooms (can use button) |
2 cans chicken stock or broth |
about 5-6 dried wild mushrooms-soaked in 1 cup of warm water (reserve soaking liquid)**not too many , they can be overpowering |
Directions:
1. In a large saucepan, heat oil and melt butter over medium heat.
2. Add the onion.
3. Cook until the onion is soft and translucent then add the mushrooms.
4. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color.
5. Add the dried mushrooms that have been drained and squeezed, stir in the chicken stock and soaking liquid and bring to a boil.
6. Immediately reduce the heat and simmer for about 40 minutes.
7. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. *I use a spotted spoon to remove all solids, this way I can puree it all in one batch-slowly adding liquid to thin as needed.
8. When blended, return the mix to the pot and bring up to a simmer again.
9. *Add additional broth or water to thin as necessary.
10. **serving option**drizzle a few tiny drops of truffle oil over the surface just before serving.
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