Mushroom Soup With Chives And Truffle Oil

• 2/3 cup dried porcini mushroom, soaked in 1 2/3 cups boiling water for 15 mins
• 2 tbsp butter
• 1 tbsp olive oil
• 1 None onion, peeled and diced
• 1 lb chestnut mushrooms, finely sliced
• 5 sprigs fresh thyme, tied with twine
• 2 cloves garlic, peeled and minced
• 2/3 cup white wine
• 4 cups vegetable stock
• 1/2 cup sour cream
• 1/2 tbsp fresh chives, finely chopped, to serve
• None None truffle oil, to serve

1. Heat butter and oil over medium-high heat. Add onion and chestnut mushrooms and cook for 10 mins, stirring occasionally. Drain porcini, reserving soaking liquid. Add porcini, thyme and garlic to pan and cook for 5 mins, stirring regularly. Add wine and allow to evaporate then add stock and reserved mushroom liquid. Simmer for 10 mins. Discard thyme.
2. Remove soup from heat and puree with hand blender. Add sour cream and season to taste. Garnish with chives and truffle oil.

porcini mushroom, butter, olive oil, onion, mushrooms, thyme, garlic, white wine, vegetable stock, sour cream, fresh chives, truffle oil

Taken from recipes-plus.com/api/v2.0/recipes/21123 (may not work)