Makes 6 servings.
This thick, creamy soup has a distinct flavor of mushrooms. It is perfect for the fall/winter season.
INGREDIENTS:
1 ounce dried imported porcini mushrooms
1 cup boiling water
4 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 pound white cultivated mushrooms
3½ ounces vacuum packed roasted chestnuts (See Note)
4½ cups vegetable broth
2 tablespoons lemon juice, approx
Kosher salt
Freshly ground black pepper
Dill or chives, snipped with scissors for garnish
Truffle oil for garnish
PREPARATION:
Place the dried mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 30 minutes. Strain the soaking liquid through a fine sieve, squeezing mushrooms over the sieve to extract more liquid (if you do not have a fine mesh sieve, line your sieve with paper towel).
Wash the mushrooms carefully to remove any sand and set aside.
Heat the oil in a medium saucepan, add the onion and garlic and sauté for a few minutes.
Wipe the white mushrooms with a damp paper towel, slice in half and add to the onion/garlic
along with the porcini mushrooms and chestnuts. Sauté for a few minutes. Add the mushroom liquid and 4 cups of the vegetable broth.
Bring to a boil over high heat, reduce the heat, cover and simmer for 20 minutes.
Puree in a Vitamix in 2 batches until very smooth.
Adjust the consistency with the reserved broth and season with lemon juice, salt and pepper.
Garnish with dill, or chives and truffle oil.
NOTE:
I use Galil brand chestnuts. They come vacuum packed in 3½ ounce packages.
