Soak dried mushrooms in 1/2C water for 20-30 minutes until plump; strain and reserve liquid.
Concurrently, heat olive oil in large pan. Sizzle herbs for a few minutes to infuse the oil, then add onion, garlic, salt, and pepper. Saute until soft and translucent.
Turn to high heat and add fresh mushrooms; cook for 10 minutes until reduced. Stir occasionally.
Add stock, dried mushrooms, and soaking water. Simmer 30 minutes.
Add cream and butter. Blend half of the soup very well (include dried mushrooms). Keep at low simmer until serving!
Originally Submitted
2/22/2009
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