Mushroom Cream Soup.

Ingredients of Mushroom Cream Soup

1. Prepare 28 g of dry mushrooms (Porcini, Morels or Shitakes).
2. It’s 1/2 c of olive oil.
3. You need 1 of spring of rosemary.
4. Prepare 4 of spring of sage.
5. It’s 1 of large yellow onion, peeled and thinly sliced.
6. Prepare 3 of garlic, peeled and thinly sliced.
7. It’s 1 1/2 tsp of salt.
8. Prepare 1/2 tsp of white pepper.
9. You need 500 g of white botton mushroom, clean and thinly sliced.
10. You need 500 g of shitake mushroom, cleaned, steamed and thinly sliced.
11. You need 6 cup of chicken stock.
12. You need 1 cup of heavy cream.
13. Prepare 2 tbsp of unsalted butter.

Mushroom Cream Soup step by step

1. Soak the dry mushroom in 1 cup of warm water for 20 – 30 minutes..
2. Strain the soaking mushroom liquid and reserve along until needed..
3. Bundle the rosemary and sage together and tied with kitchen twine.
4. Heat the olive oil in a large pot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.
5. Add the onion, garlic, salt and pepper and cook for 5 minutes until the onion is soft and not brown.
6. Turn the flame high and add the white mushroom and shitake. Cook for 10 minutes.
7. Add chicken stock and dried mushroom along with the soaking water. Simmer for 30 minutes..
8. Remove the herbs, and then add the cream and butter..
9. Working in a batches, pure the soup in a blender until smooth..
10. Return to the pot and keep at a very hot simmer until ready to serve..