Cream of wild mushroom soup
2 packages of dried wild mushrooms. (doesn't matter what type. I used morrel and chanterelles)
2 or 3 cups of chopped mushrooms (whatever you've got. I used crimini and shiitake)
1 quart water
1 quart cream or half and half
1/2 cup white wine
salt, pepper and nutmeg
1/4 cup onion - chopped
2 tablespoons butter
1/4 cup arrowroot
1/4 cup water
Fresh parsley - garnish
drizzle of black truffle oil - garnish
Bring the 1 quart of water to a boil. Turn down to a simmer. Soak dried wild mushrooms in hot water for 20 minutes.
In large soup pot saute onion in the 2 tablespoons of butter until softened. Add chopped mushrooms. Saute until they are very well brown but not burnt.
After 20 minutes scoop out the re-hydrated mushrooms. Reserve liquid. Chop mushrooms and add to sauteed mushrooms. Add wine. Add liquid that you soaked the dried mushrooms in. Using a hand-held blender or a regular blender, blend until mostly smooth. We like ours a little on the chunky side. Add cream. Add salt, pepper and nutmeg to taste. If I had to guess I'd say start with a half teaspoon of salt, and a quarter teaspoon of pepper and nutmeg. Let it meld with the soup for a minute or two then add more if needed. Cook on low until heated through. 10 or 15 minutes. Don't boil.
Take off the heat. Mix 1/4 cup of water with the arrowroot. Add half of this mixture to soup. Let it cool a little. Stir. Is it thick enough? No? Add a little more of the arrowroot mixture. As it cools it will thicken up some more. You could skip the arrowroot and let it sit on the stove for awhile or eat it thinner.
Top with a sprinkle of parsley and a drizzle of truffle oil.
Serves 4 to 6. It's only 4 for us because we love this stuff.
I wish I could be more accurate with my measurements but I'm not very good at keeping track of measurements. I just don't cook that way. I'm more of a little bit here and a little bit there kind of cook.
I hope you enjoy this.