I didn’t get a taste of this, or even a photo — but I hear it was deliciously rich. Try it at home!
Ingredients
butcher’s string
4 tablespoons unsalted butter
12 ounces mixed wild mushrooms
1 pack dried porcini
2 large sweet onions
small bunch flat leaf parsley
3 sprigs fresh thyme
4 quarts chicken stock
1 cup heavy whipping cream
good sherry
salt and pepper
Preparation
Add butter to a stock pot over medium heat. Slice onions thin and add to pot. Sweat the onions, being careful not to brown, for about 20 minutes. Aadd mushrooms and give a good stir to mix in with the onions.
Use some string to tie the parsley and thyme together (this will prevent you having to fish out their stems one at a time when they need to be discarded) and add to the pot. Stir another two minutes.
Add chicken stock and scrape the bottom of the pot getting any tasty bits that have accumulated. Bring to a boil and then simmer for half hour.
Salt and pepper to taste (you can even add a little sugar if you’d like). Remove the bunch of herbs and discard. Let the soup cool a bit and then puree, then add pureed soup back to stock pot on medium high heat.
Add heavy cream and finish with the sherry. Don’t be stingy with it. It makes the soup.
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