Wild Mushroom Cream of Mushroom Soup with Truffle Oil and Nutmeg

Ingredients

• 1 ounce dried porcini mushrooms
• 1 cup hot water, for soaking
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 shallots, minced
• 3 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 8 ounces shiitake mushrooms, stemmed and sliced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1/4 cup dry sherry
• 1/3 cup all-purpose flour
• 4 cups vegetable stock
• 1 cup heavy cream
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons truffle oil, for drizzling
• 2 tablespoons fresh chives, chopped

Method

1. 1

   Place the dried porcini mushrooms in a small bowl and cover with 1 cup hot water. Let soak until softened, about 20 minutes, then lift out the mushrooms, chop finely, and reserve the soaking liquid, straining out any grit.

   20:00 · Soak porcini
2. 2

   In a 6-quart saucepan, melt the butter with the olive oil over medium heat. Add the onion and shallots and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Soften onion and shallots
3. 3

   Add the garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · Cook garlic
4. 4

   Add the cremini and shiitake mushrooms, the chopped soaked porcini, thyme, and bay leaf. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, 10 to 12 minutes.

   10:00 · Cook mushrooms
5. 5

   Pour in the sherry and scrape up any browned bits from the bottom of the pan. Simmer until the sherry has mostly evaporated, about 2 minutes.

   2:00 · Reduce sherry
6. 6

   Sprinkle the flour over the mushrooms and stir constantly to coat evenly, cooking for 1 minute to remove the raw flour taste.

   1:00 · Cook flour
7. 7

   Gradually whisk in the reserved porcini soaking liquid and the vegetable stock, stirring to prevent lumps. Bring to a simmer, then reduce heat and cook, stirring occasionally, until slightly thickened, about 15 minutes.

   15:00 · Simmer soup
8. 8

   Remove the bay leaf. Working in batches, puree the soup in a blender until smooth, or use an immersion blender directly in the pot for a slightly textured result.

9. 9

   Return the pureed soup to low heat and stir in the heavy cream, nutmeg, salt, and pepper. Warm through gently without boiling, about 5 minutes.

   5:00 · Warm soup with cream
10. 10

    Taste and adjust seasoning with additional salt and pepper as needed.

11. 11

    Ladle the soup into bowls, drizzle each serving with truffle oil, and garnish with chopped chives.