How to make it

  • In a large saucepan, heat oil and melt butter over medium heat.
  • Add the onion.
  • Cook until the onion is soft and translucent then add the mushrooms.
  • Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color.
  • Add the dried mushrooms that have been drained and squeezed, stir in the chicken stock and soaking liquid and bring to a boil.
  • Immediately reduce the heat and simmer for about 40 minutes.
  • Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. *I use a spotted spoon to remove all solids, this way I can puree it all in one batch-slowly adding liquid to thin as needed.
  • When blended, return the mix to the pot and bring up to a simmer again.
  • *Add additional broth or water to thin as necessary.
  • **serving option**drizzle a few tiny drops of truffle oil over the surface just before serving.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    lunasea ate it and said...
    I love mushrooms and this sounds perfect. Thanks so much!
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    yum.. love mushrooms and this soup sounds great... and easy.. thank you. it's a 5 in my book
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    This sounds wonderful! I love mushrooms.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes