Ingredients:

  • 1.5 lbs mixed fresh mushrooms (Cremini, Shiitake, and Portabella)
  • 0.5 oz dried Porcini mushrooms
  • 1 cup boiling water
  • 3 tbsp unsalted butter
  • 2 large shallots, finely minced
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup dry Sherry
  • 4 cups vegetable or beef stock
  • 1 cup heavy cream, room temperature
  • 1 tsp fresh lemon juice
  • 1 tsp truffle oil for garnish

Instructions:

  1. Place dried porcini in a small bowl and cover with 1 cup boiling water. Steep for 20 minutes. Lift mushrooms out, mince finely, and strain the soaking liquid through a fine mesh sieve to remove grit. Reserve both.
  2. In a large Dutch oven, melt butter over medium high heat. Sauté half of the fresh mushrooms in small batches without crowding the pan for 5-7 mins until deeply browned and the liquid has evaporated. Repeat with the second batch.
  3. Return all mushrooms to the pot. Add minced shallots, garlic, thyme, salt, and pepper to the pot. Sauté for 3-4 minutes until aromatics are soft and fragrant.
  4. Deglaze the pan with dry sherry, using a spatula to scrape up all the browned bits (fond) from the bottom of the pot.
  5. Pour in the reserved porcini soaking liquid, minced porcini, and the stock. Bring to a boil, then reduce heat to low. Simmer for 15 minutes to allow flavors to meld.
  6. Carefully puree the soup using an immersion blender. For a traditional bisque, blend until perfectly smooth.
  7. Stir in the room-temperature heavy cream and lemon juice. Heat through gently for 2-3 mins until steam just begins to rise. Taste and add more salt if needed.
  8. Serve in warm bowls with a drizzle of truffle oil.