Cream of Wild Mushroom Soup

Ingredients

• 2 ounces of dried wild mushrooms
• 3 cups hot water
• 6 Tbsp butter, divided 3 Tbsp and 3 Tbsp
• 1/2 cup minced shallots
• 3 cloves garlic, minced
• 1/2 lb fresh cremini or button mushrooms, halved and sliced into 1/4-inch slices
• 1/2 cup flour
• 1/3 cup dry sherry
• Salt and Pepper
• 4 cups good quality chicken stock
• 1 teaspoon herbes de provence
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt, plus more to taste
• 1/2 cup heavy cream
• 1/4 cup finely chopped parsley
• 1/4 cup snipped chives

Directions

1. Put the dried wild mushrooms in a medium bowl, then pour 3 cups of very hot water over them. Leave them to soak for 30 minutes. Set a sieve over a bowl and line it with a damp paper towel or a coffee filter.
2. After 30 minutes, pour the mushrooms through the lined sieve, saving at least 1 cup of the soaking liquid. Coarsely chop the softened wild mushrooms. Melt 3 Tbsp butter in a heavy saucepan over medium low heat, then cook the shallots until they are soft and see-through, about 7 to 8 minutes. Stir in the garlic and cook for a minute more.
3. Add the fresh mushrooms, turn the heat up to medium high, and cook for several minutes more. Stir in the chopped wild mushrooms. Reduce the heat, cover the pan, and cook for 10 minutes. After 10 minutes, raise the heat to medium high again, take off the lid, and pour in 1/3 cup dry sherry.
4. Add the remaining 3 Tbsp butter and stir until it melts into the mushrooms. Sprinkle in the flour and stir until the mushrooms are evenly coated, forming a roux. Cook for 2 to 3 minutes.
5. Pour in 1 cup of the reserved mushroom soaking water, stirring until the flour blends smoothly into the liquid with no lumps. Add the chicken stock and stir until everything is combined.
6. Stir in the herbes de provence, dried thyme, bay leaves, and salt. Turn the heat to high and bring the soup to a gentle simmer. Lower the heat so it continues to simmer, then cover and cook for 20 minutes.
7. Just before serving, take out the bay leaves and stir in 1/2 cup heavy whipping cream. Season with black pepper and additional salt to taste.
8. Finish with the chopped chives and parsley.