Cream of Mushroom Soup

• 2 lbs (.9 kg). fresh mushrooms, cut into quarters
• 2 green onions, cut in 1" pieces
• 2 tbsp (30 ml) to 3 tbsp (45 ml) minced garlic
• 2 tbsp (30 ml) butter
• 6 cups (1425 ml) beef stock
• 2 cups (475 ml) heavy cream or 1/2 and 1/2
• 1/3 cup (80 ml) dried porcini mushrooms, rehydrated in 1 cup (225 ml) hot water
• 1 tsp (5 ml) salt, or to taste
• fresh ground pepper, to taste
• 2 pinches truffle salt, optional
• chopped green onion or parsley, for garnish
• 4 tbsp (60 ml) butter
• 4 tbsp (60 ml) flour

1. Lightly saute fresh mushrooms, green onions and garlic in 2 tbsp (30 ml) butter.
2. Remove from heat.
3. For roux, melt 4 tbsp (60 ml) butter in a heavy 6 quarts (5675 ml) soup pot
4. Sprinkle flour into melted butter, stirring constantly until roux becomes a light caramel color--not too dark!
5. Continue stirring as you gradually pour in the beef stock.
6. Stir in sauteed veggies and rehydrated porcinis, including liquids.
7. Add salt and truffle salt, if using.
8. Cook over medium heat, stirring occasionally until vegetables are tender.
9. Puree in a blender in small batches, straining out any non-pureed porcini bits.
10. Stir in cream.
11. Heat over low flame, stirring occasionally, until soup is heated through.
12. Pepper to taste.
13. Serve with chopped green onions or parsley for garnish.

green onions, garlic, butter, beef stock, heavy cream, porcini mushrooms, salt, fresh ground pepper, truffle salt, green onion, butter, flour

Taken from online-cookbook.com/goto/cook/rpage/001C25 (may not work)