Prep 30 mins
Cook 45 mins
From Houston Chronicle - It is a great meal on a cold day!
- 3 tablespoons butter, divided
- 1 yellow onion, chopped
- 1 lb button mushroom, coarsely chopped
- 1 ounce dried porcini mushrooms
- 6 cups chicken stock
- 1⁄2 lb wild mushroom, fresh, thinly sliced
- salt, to taste
- pepper, to taste
- 1⁄2 cup heavy cream
- 1 tablespoon lemon juice, fresh
For the toasts
- 2 ounces blue cheese, room temp
- 6 slices baguette, 1/2 inch thick, toasted
- 2 tablespoons flat leaf parsley, chopped
- Melt 2 T butter in a large soup pot over a medium heat. Add the onions and cook, stirring occasionally until soft, about 7 minutes.
- Increase heat to high, and add button and porcini mushrooms, chicken stock, and 4 cups water.
- Bring to a boil, reduce heat to medium-low and simmer, uncovered, about 30 minutes.
- Cool 15 minutes.
- While the soup is cooling, melt the remaining 1 T butter in a saute pan over a medium -high heat. Add the wild mushrooms, and saute, stirring occasionally, until they are soft and the mushroom liquid has evaporated, about 7 minutes. Season with salt and pepper. Reserve.
- Puree the cooled soup until very smooth. Strain through a fine mesh strainer into a soup pot. Add the cream and the sauteed wild mushrooms and stir to combine.
- Season with lemon juice, salt and pepper. Gently reheat, taking care not to boil the soup or it may curdle.
- Preheat the broiler.
- To make toasts, mash the blue cheese until soft. Spread the cheese on the baguette slices.
- Broil until the cheese is bubbling.
- Remove from broiler, sprinkle with parsley.
- To serve, float a cheese toastin each bowl of soup.