source: Waverman - A Matter of Taste
Serves 8.
1 cup dried porcini or morel mushrooms
1½ cups boiling water
1/4 cup butter
1 pound fresh mixed mushrooms, trimmed and sliced
1 cup chopped onions
salt and pepper
1 cup chopped carrots
1 cup chopped celery
6 cups stock
1 tbsp soy sauce
1/4 cup whipping cream
1 tbsp lemon juice
1 tsp truffle oil
1/4 cup chopped chives
Soak dried mushrooms in boiling water for 15 minutes. Save mushrooms and liquid, together.
Heat 2 tbsp of butter in a large pot. Saute fresh mushrooms for 3 minutes, until wilted. Season with salt and pepper.
Add remaining 2 tbsp of butter. Stir in onions, carrots, celery. Saute for 3 minutes, until softened. Add soaked mushrooms (with liquid), stock, and soy sauce. Boil. Simmer for 20 minutes.
Puree the soup (all of it). Return to pot, and add cream. Simmer for 5 minutes. Stir in lemon juice and truffle oil. Sprinkle with chives. Serve.
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