Ingredients:

8 oz. White button mushrooms
3 large portabella mushrooms, stems removed
1 oz. Dried porcini mushrooms
3 cups chicken stock
1 cup heavy cream
3 sprigs thyme
2 T butter
2 T olive oil
Salt and pepper
2 T thinly sliced chives

 

Directions:

Wash fresh mushrooms thoroughly. Quarter button mushrooms, and then cut portabellas in a similar size.
Bring one cup of the chicken stock to a simmer. Add dried porcinis and steep for about 15 minutes.
Heat a large sauté pan over high heat and add a little olive oil. When oil begins to smoke, add button mushrooms and sear until golden brown. Season with salt and pepper, and add 1 T of butter and a sprig of thyme. Continue to cook for an additional 2 minutes. Reserve a few pieces of mushrooms for garnish, and put in a medium size pot.
Do the same with the portabellas, and add the porcinis with stock into the pot as well.
Add remainder of the chicken stock and the cream.
Simmer soup for about 20-30 minutes. Strain out solids and put in a blender, pulsing in the strained liquid a little at a time until desired consistency. If you feel the soup is still too thick, add a little more chicken stock.
Reheat soup and serve with mushroom and chive garnish on top.
Serve with ZD Pinot Noir!!

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