Mushroom Soup (Balthazar)

Ingredients

• 1 ounce dried mushroom (porcini, morels, or shitakes)
• 1/2 cup olive oil
• 2 sprigs rosemary
• 4 sprigs sage
• 1 large yellow onion, peeled and thinly sliced
• 3 garlic cloves, peeled and thinly sliced
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground white pepper
• 1 lb white button mushrooms, cleaned and thinly sliced
• 1 lb shiitake mushroom, stemmed cleaned and thinly sliced
• 6 cups chicken stock or water
• 1 cup heavy cream
• 2 tablespoons unsalted butter

Directions

1. 1

   Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.

2. 2

   Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.

3. 3

   Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.

4. 4

   Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.

5. 5

   Turn the flame to high and add the white mushrooms and shitakes.

6. 6

   Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.

7. 7

   Add the chicken stock and the dried mushrooms along with the soaking water.

8. 8

   Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.