Creamy Wild Mushroom Soup

• 1 ounce dried porcini mushrooms
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 vidalia onion, sliced thinly
• 2 shallots, roughly chopped
• 2 cloves garlic, roughly chopped
• 8 ounces fresh wild mushrooms, sliced
• 5 cups chicken stock (I use a 'pareve' mix when using the cream to keep it kosher)
• 2 teaspoons fresh thyme
• 2/3 cup cream
• salt and pepper

1. Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened.
2. Add stock and bring to a boil.
3. Add the porcinis, liquid, thyme and salt and pepper.
4. Lower the heat and simmer for 30 minutes, stirring occasionally.
5. Process 3/4 of the soup in a blender (immersion blender is perfect).
6. Add cream and heat through.
7. Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.

porcini mushrooms, olive oil, butter, vidalia onion, shallots, garlic, wild mushrooms, chicken, thyme, cream, salt

Taken from www.food.com/recipe/creamy-wild-mushroom-soup-67309 (may not work)