Reconciliation Soup

• 1/2 cup portobello mushrooms, chopped (if dried, 1/4 cup)
• 1/2 cup porcini mushrooms, chopped (if dried, 1/4 cup)
• 1/2 cup red wine if using dried mushrooms, for soaking
• 3 tablespoons olive oil
• 1 clove garlic
• 1 cup cremini mushrooms
• 2 cups stock (beef, chicken or vegetable)
• 1/4 cup port
• 1 tablespoon truffle-flavored olive oil
• Salt and pepper to taste
• 2 tablespoons sour cream

1. If using dried mushrooms, soak them in the red wine until they become plump.
2. Heat olive oil in a large pot.
3. Saute the garlic clove and all the mushrooms; add the red wine used to soak the dried mushrooms.
4. Stir vigorously for about 5 minutes.
5. Add the stock, port and truffled olive oil.
6. Season with salt and pepper, and cook, covered, over low heat until the mushrooms are soft, about 1 hour.
7. Transfer the soup to a blender, working in batches to prevent the hot soup from splattering.
8. The soup should be slightly thick.
9. Serve in warmed bowls, garnished with a dollop of sour cream.

portobello mushrooms, porcini mushrooms, red wine, olive oil, clove garlic, cremini mushrooms, stock, port, truffleflavored olive oil, salt, sour cream

Taken from cooking.nytimes.com/recipes/8779 (may not work)