Jan 09

Creamy Mushroom Soup with Truffles

Fresh Black Truffle


1/2 ounce (14 g) package dried Shitake, Morel or other mushrooms
1-3/4 cups chicken broth
1 tablespoon unsalted butter
1 large shallot, sliced thin
1 garlic clove, minced
2 oz. fresh Shiitake wild mushrooms, sliced thin
1/4 cup onion, sliced thinly
1-3/4 tablespoon flour
1 teaspoon dried thyme
2 tablespoons cream
1/4 teaspoon Madeira wine
Salt and pepper, to taste

Truffle Oil

Black Truffle shavings


Reconstitute the dried mushrooms by bringing chicken broth to a boil, pour over mushrooms and let stand 20 minutes. Strain (be sure to remove and grit), reserving the mushrooms and liquid, then chop mushrooms.

In a saucepan with butter over medium high heat sauté shallots, garlic, chopped Morel mushrooms and sliced Shiitake mushrooms until shallots are transparent. Add onions and flour stirring well; cook 2 minutes. Add reserved mushroom broth and thyme. Bring to a boil, whisk until thickened slightly and smooth; simmer for 7 to 10 minutes. Puree in a blender; strain. Return to saucepan; add cream, Madeira wine, salt and pepper, stir until of a creamy consistency.

Spoon the creamy wild mushroom mixture into heated serving bowls, drizzle with truffle oil, black truffle shavings, and serve.

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