Mushroom Soubise into soup

By BobLongo

Ingredients

• 3 ounces dried mushrooms - I've used porcini, chanterelle, morels. Alternatively, about 1 cup wild mushrooms sautéed in butter
• 4 tablespoons butter
• 8 cups chopped sweet onion
• 2 cups chicken stock
• 2/3 cups uncooked rice
• 3 tablespoons white wine
• 1 teaspoon fresh thyme
• 1 cup cream
• 1 cup grated Gruyere or Swiss cheese
• Salt and Pepper

Preparation

Step 1

Serves 4-6

1. Soak the mushrooms in boiling water until hydrated, about 20 minutes. Drain, reserving liquid.
2. Melt the butter in a large skillet and cook the onions slowly, stirring often, until soft, about 20 minutes. If using fresh mushrooms, add them for the final 5 minutes of cooking.
3. Add chicken stock, mushroom water, rice and white wine simmer 45 minutes
4. Add thyme
5. Slowly whisk in cream then cheese
6. Puree in small batches
7. Salt and Pepper to taste