1. Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened. 2. Add stock and bring to a boil. 3. Add the porcinis, liquid, thyme and salt and pepper. 4. Lower the heat and simmer for 30 minutes, stirring occasionally. 5. Process 3/4 of the soup in a blender (immersion blender is perfect). 6. Add cream and heat through. 7. Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
