Oliver & Bonacini Mushroom Soup

By ctozzi

Ingredients

• 1/4 oz(10 g) dried porcini mushrooms
• 1 cup warm water
• 1/4 cup olive oil
• 1 onion, diced
• 2 tbsp chopped garlic
• 1 1/2 lb white button mushrooms, chopped
• 7 cups water
• 1 tbsp chopped thyme leaves
• 1/4 tsp truffle oil??
• salt and pepper to taste

Details

Servings 8

Preparation

Step 1

Rince porcinis; clean, discarding soil. Soak in measuring cup with warm water 15 to 30 min. Drain, reserving mushrooms and liquid separately.

Meanwhile, heat oil in large saucepan on medium. Add onion and garlic. Cook, stirring often, 10 min or until translucent. Raise heat to medium-high. Add reserved porcinis and white mushrooms. Cook, stirring, 2 min. Add reserved porcini liquid and 7 cups water. Raise heat to high; bring to a boil. Reduce heat to low. Cover, simmer, stirring occasionally, 50 min. Add thyme. Simmer, covered, 10 min. Puree with blender or immersion blender until smooth and creamy. Stir in truffle oil. Season well with salt and pepper.