Creamy Mushroom Soup

1/2 oz dried porcini mushrooms
1 cup boiling water
3 Tbsp unsalted butter
2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 cup finely chopped shallots
2 bay leaves
2 lbs coarsely chopped white mushrooms
1½ tsp fresh thyme leaves
Salt and pepper to taste
1/2 cup dry to medium white wine
3 Tbsp flour
3 cups chicken stock
1/4 tsp grated nutmeg
1/2 cup crème fraîche
1/4 cup grated Parmesan cheese

Combine dry porcini mushrooms with boiling water and allow to soak for 20 minutes. Heat butter and olive oil in a large saucepan. Add shallots and bay leaves and cook until shallots are tender(about two to three minutes). Add white mushrooms, thyme, salt, and pepper; cook until all liquid

rendered from the mushrooms evaporates. Add wine and cook until evaporated. Remove 1/2 cup of mushroom mixture and set aside. Stir in flour until well combined. Add two cups of chicken stock. Bring to a simmer and cook for 10 minutes. In a blender, purée soup in batches until smooth. Return soup to saucepan over low heat, add remaining broth, mushroom mixture, and adjust seasoning with salt, pepper, and nutmeg. Over low heat, whisk in crème fraîche. Serve in bowls topped with grated Parmesan cheese.

Makes 4 servings

Allergy Warning: Contains MilkContains Wheat

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