Cream Of Mushroom Soup- For Grown-ups!

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 ounce dried mushroom, a mixture including porcini preferred
• 1 cup boiling water
• 6 tablespoons butter
• 1/2 cup onion, minced
• 1/3 cup flour
• 1/2 cup milk
• 1/2 cup buttermilk
• 2 cups chicken stock
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper, fresh ground
• 1/4 teaspoon pepper
• 1 dash cayenne pepper
• 1/2 teaspoon truffle oil

Recipe

• 1 combine the boiling water and the dried mushrooms in a heat-proof container (like a glass measuring cup). make sure all of the mushrooms are covered. set aside and let the mushrooms soften.
• 2 remove the mushrooms from the water, squeeszing any excess back into the soaking liquid. roughly chop the mushrooms, and set aside.
• 3 strain the liquid to remove any sand or grit. set aside.
• 4 melt the butter in a medium saucepan over medium heat. add the onion, and cook until translucent, but not brown, stirring frequently.
• 5 add the flour, and stir to combine. cook and stir for 3-4 minutes, being careful not to burn the mixture.
• 6 slowly add the reserved soaking liquid, milk, buttermilk, and chicken stock. whisk until the flour mixture is completely incorporated.
• 7 brink soup just to a boil, stiring often, until thickened. remove from heat.
• 8 stir in reserved mushrooms, salt, and peppers. taste, and reseason as necessary.
• 9 ladle into heated bowls, and drizzle each serving with a few drops of truffle oil. serve immediately.