Wild Mushroom Soup

• 1 pound fresh morels or boletus mushrooms (American cepes), or substitute 2 ounces dried morels, 2 ounces dried cepes and 3/4 pound fresh button mushrooms
• 3 cups chicken stock
• 1 cup heavy cream
• 2 tablespoons all-purpose flour mixed with 2 tablespoons softened unsalted butter
• Salt and freshly milled pepper
• Food processor

1. If using dried mushrooms, plump them in the stock for about 1 hour before cooking.
2. In a large heavy saucepan, place the stock and the mushrooms over moderate heat.
3. Bring to a simmer and continue to cook for about 15 minutes.
4. Drain the mushrooms, reserving the stock.
5. Strain the stock through a double thickness of dampened cheesecloth and return it to the saucepan.
6. Coarsely chop the mushrooms in a food processor, pulsing 4 or 5 times.
7. Do not puree; they should be chunky.
8. Return the chopped mushrooms to the stock and add the cream.
9. Bring to a simmer over moderately low heat and whisk in the flour-butter mixture.
10. Season to taste with salt and pepper and cook for about 10 minutes, or until the flour dissolves.
11. Serve immediately.

morels, chicken stock, heavy cream, butter, salt, processor

Taken from www.cookstr.com/recipes/wild-mushroom-soup (may not work)