Magic Cèpe Mushroom Soup

• 2 ounces (30 g) best-quality dried cepe (porcini) mushrooms (or substitute dried morels)
• 2 cups (500 ml) heavy cream
• 2 tablespoons Cepe Mushroom Powder
• 1/2 teaspoon fine sea salt
• 3 cups (750 ml) chicken stock or vegetable stock
• Chopped fresh chives, for garnish
• Extra-virgin olive oil or chive oil, for garnish
• An electric spice mill; a small jar with a lid; a large jar with a lid; a 3-quart (3 l) heavy-duty saucepan with a lid; 8 warmed, shallow soup bowls.

1. Coarsely chop the dried mushrooms or cut them into pieces with scissors. Working in batches, grind them to a fine powder in the spice mill. Makes 1/2 cup (8 tablespoons) powder.
2. If time permits, combine the cream and 2 tablespoons mushroom powder in a jar, seal, and refrigerate for 24 hours to infuse the cream with the mushroom flavor and aroma. (Alternatively, combine the cream and mushroom powder in the heavy-duty saucepan, bring just to a simmer, cover, remove from the heat, and set aside for 30 minutes to infuse the cream.)
3. At serving time, in heavy-duty saucepan, combine the infused cream, salt, and stock and bring to a gentle simmer over medium heat. Remove from the heat and taste for seasoning.
4. Serve in the warmed soup bowls, garnished with chives and a drizzle of oil.
5. The soup can be prepared up to 3 days in advance and stored in airtight containers in the refrigerator.
6. Add sliced raw domestic or wild mushrooms to the soup and cook for several minutes; add grilled, sliced fresh cepes or domestic mushrooms; add truffle matchsticks at serving time.

cuepe, heavy cream, mushroom powder, salt, chicken, fresh chives, extravirgin olive oil, electric spice mill

Taken from www.epicurious.com/recipes/food/views/magic-cepe-mushroom-soup (may not work)