Foraged Mushroom Soup with Truffled Cream
1/2 cup dried porcini
Extra virgin olive oil
1 pound mixed fresh mushrooms (shiitake, oyster, black trumpets), cleaned and sliced
Freshly ground black pepper
3 cloves garlic, minced
1 cup diced yellow onion
2 teaspoon fresh thyme leaves
4 cups chicken stock
1-1/4 cup heavy cream; divided
2-3 tablespoons Maderia or brandy
1 tablespoon sherry vinegar
Soak dried porcinis in boiling water for 10 minutes. Pull mushrooms out of liquid with a slotted spoon and set aside. Pour mushroom
liquid through a coffee filter to catch any sand, and reserve the liquid.
Heat a Dutch oven or heavy-bottomed soup pot over high heat.
Add the olive oil and then the fresh mushrooms. Sauté mushrooms for 3-4 minutes, stirring occasionally until they begin to soften. Season with salt and pepper.
Reduce heat to medium high and add the garlic, onion, and thyme leaves and continue to cook about 5 minutes more until onions are translucent and thyme is fragrant.
Add the soaked porcinis, the mushroom liquid, the chicken stock and one cup of the cream.
Bring soup to a boil, reduce heat to a simmer, and cook for 20 minutes.
Remove from heat to cool slightly, add the Madeira and sherry vinegar, puree in a blender or with an immersion blender. Adjust seasoning as necessary.
Whip heavy cream with a pinch of salt, and a 1/8 tsp truffle oil; spoon on top before serving and sprinkle with chive batons.