Cream of Mushroom Soup- for Grown-Ups!

Recipe by IngridH
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the boiling water and the dried mushrooms in a heat-proof container (like a glass measuring cup). Make sure all of the mushrooms are covered. Set aside and let the mushrooms soften.
  • Remove the mushrooms from the water, squeeszing any excess back into the soaking liquid. Roughly chop the mushrooms, and set aside.
  • Strain the liquid to remove any sand or grit. Set aside.
  • Melt the butter in a medium saucepan over medium heat. Add the onion, and cook until translucent, but not brown, stirring frequently.
  • Add the flour, and stir to combine. Cook and stir for 3-4 minutes, being careful not to burn the mixture.
  • Slowly add the reserved soaking liquid, milk, buttermilk, and chicken stock. Whisk until the flour mixture is completely incorporated.
  • Brink soup just to a boil, stiring often, until thickened. Remove from heat.
  • Stir in reserved mushrooms, salt, and peppers. Taste, and reseason as necessary.
  • Ladle into heated bowls, and drizzle each serving with a few drops of truffle oil. Serve immediately.
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