The Whisk & Ladle's Wild Mushroom Soup

Ingredients

• 2 Tbsp Olive Oil
• 2 Tbsp Unsalted Butter
• ¼ cup Diced Shallots
• 1 lb Cremini or Button Mushrooms
• 1 lb Mixed Wild Mushrooms (Portabellas, Shitake, Oyster, Morels, Chanterelles, etc)
• 1 cup Dried Wild Mushrooms, soaked in 2 cups hot water
• 1 litre Chicken or Vegetable Stock
• 3 Tablespoons Fresh Thyme, (stems removed)
• 2 Cups Whipping Cream (35% Cream)
• Kosher Salt to Taste
• Cracked Black Pepper

Method

Brush off any dirt from mushrooms, but do not wash them! Slice mushrooms and set aside. If using portabella mushrooms, scoop out the black gills and discard.

In a deep sauté pan melt butter and olive oil over medium heat. Sweat shallots until soft. Add mushrooms and sauté until soft and aromatic. Add soaked dried mushrooms along with soaking liquid. This will add a deep mushroom flavour to the soup. Stir while adding stock. Add thyme and simmer for 10 minutes.

Taste and add salt and pepper as needed. Allow soup to cool.

In batches, pour soup into blender and pulse on low speed until well blended. Pour into clean saucepan. Repeat until all soup is pureed. Stir in cream. Reheat to a simmer and serve. Garnish with a sprinkle of freshly chopped herbs or a drizzle of heavy cream.

Serve immediately.