Cramy Porcini Mushroom Soup

• 6 cups hot water
• 1.4 oz dried porcini mushrooms
• 3 Tbsp olive oil
• 2 Tbsp unsalted butter
• 12 oz white button mushrooms, sliced
• 8 oz shiitake mushrooms, stemmed and sliced
• 1 yellow onion, chopped
• 2 minced garlic cloves
• 1 tsp chopped fresh thyme
• 1 Tbsp champagne vinegar
• 4 c chicken broth
• 2 c heavy cream
• salt and pepper to taste, fresh chopped chives for garnish

1. In a heatproof bowl, pour hot water over porcini mushrooms and soak for 30 minutes. In a large, wide bottomed saucepan over high heat, warm 2 Tbsp of oil and melt butter. Add button and shiitake mushrooms and saute, stirring occasionally, until mushrooms are golden and tender and liquid has nearly evaporated, 6-8 minutes. Add remaining Tbsp oil, onion and saute, stirring, 6-8 minutes more. Add Thyme and garlic and saute 1-2 minutes more. Strain porcini through fine mesh sieve, reserving mushrooms and soaking liquid. Add soaking liquid to mushroom onion mixture, along with vinegar, broth and cream. Bring to a simmer, reduce heat to medium low, and simmer for 20 minutes. Using a stick blender, puree soup until smooth and blended. Season with salt and pepper. Chop porcini coarsely, and stir into soup. Ladle into warmed soup bowls and garnish each with chopped chives.

water, porcini mushrooms, olive oil, butter, white button mushrooms, shiitake mushrooms, yellow onion, garlic, thyme, champagne vinegar, chicken broth, heavy cream, salt

Taken from www.epicurious.com/recipes/member/views/cramy-porcini-mushroom-soup-52535671 (may not work)