Mushroom Soup

• About 1 tablespoon dried porcini and/or other dried mushroom
• 1 tablespoon butter
• 1 small shallot (or 1/2 large one), chopped fine
• 4 medium fresh mushrooms, roughly chopped
• Salt
• 1 cup or more chicken stock (page 81), or part stock and part water
• 1/4 cup cooked rice
• A scattering of chopped fresh parsley and/or chives and tarragon

1. Soak the dried mushroom in 1/4 cup warm water for 20 minutes.
2. Melt the butter in a small pot, and saute the shallot gently for a minute.
3. Add the fresh mushrooms and the dried, squeezing out the draining water (save it).
4. Sprinkle a little salt on top, and saute, stirring now and then, for a few minutes.
5. Pour in the chicken stock, the mushroom soaking liquid, and the rice, and cook gently for 10 minutes.
6. Taste, and correct the seasoning.
7. Puree in a food processor or blender or use an immersion blender until you have a relatively smooth soup.
8. Pour into a warm bowl, and sprinkle fresh herbs on top.

porcini, butter, shallot, fresh mushrooms, salt, chicken, rice, parsley

Taken from www.epicurious.com/recipes/food/views/mushroom-soup-378381 (may not work)