Wild Mushroom Soup With Blue Cheese Toasts

• 3 tablespoons butter, divided
• 1 yellow onion, chopped
• 1 lb button mushroom, coarsely chopped
• 1 ounce dried porcini mushrooms
• 6 cups chicken stock
• 12 lb wild mushroom, fresh, thinly sliced
• salt, to taste
• pepper, to taste
• 12 cup heavy cream
• 1 tablespoon lemon juice, fresh
• 2 ounces blue cheese, room temp
• 6 slices baguette, 1/2 inch thick, toasted
• 2 tablespoons flat leaf parsley, chopped

1. Melt 2 T butter in a large soup pot over a medium heat.
2. Add the onions and cook, stirring occasionally until soft, about 7 minutes.
3. Increase heat to high, and add button and porcini mushrooms, chicken stock, and 4 cups water.
4. Bring to a boil, reduce heat to medium-low and simmer, uncovered, about 30 minutes.
5. Cool 15 minutes.
6. While the soup is cooling, melt the remaining 1 T butter in a saute pan over a medium -high heat.
7. Add the wild mushrooms, and saute, stirring occasionally, until they are soft and the mushroom liquid has evaporated, about 7 minutes.
8. Season with salt and pepper.
9. Reserve.
10. Puree the cooled soup until very smooth.
11. Strain through a fine mesh strainer into a soup pot.
12. Add the cream and the sauteed wild mushrooms and stir to combine.
13. Season with lemon juice, salt and pepper.
14. Gently reheat, taking care not to boil the soup or it may curdle.
15. Preheat the broiler.
16. To make toasts, mash the blue cheese until soft.
17. Spread the cheese on the baguette slices.
18. Broil until the cheese is bubbling.
19. Remove from broiler, sprinkle with parsley.
20. To serve, float a cheese toastin each bowl of soup.
21. Enjoy!

butter, yellow onion, button mushroom, porcini mushrooms, chicken stock, wild mushroom, salt, pepper, heavy cream, lemon juice, blue cheese, baguette, flat leaf parsley

Taken from www.food.com/recipe/wild-mushroom-soup-with-blue-cheese-toasts-276761 (may not work)