Cream Of Mushroom Soup

1. 1

   Soak dried mushrooms in one cup warm water for about 30 to 45 minutes. When mushrooms are plump and re-hydrated, strain mushrooms through sieve lined with cheese cloth (to catch any grit and grime). Reserve mushrooms and mushroom water. Set aside.

2. 2

   In a large pot, heat olive oil over medium heat. Add diced onion and a pinch of salt and cook until onions are translucent and soft. Add garlic and cook for an additional 1 to 2 minutes.

3. 3

   Add sliced mushrooms, worcestershire sauce, thyme, and bay leafslet cook for about 10 minutes, stirring occasionally.

4. 4

   Add stock, rehydrated mushrooms, and mushroom water. Bring soup to a simmer. Taste and add salt and pepper to taste. ( 1-2 teaspoons of salt and 1/2 teaspoon of pepper)

5. 5

   In a small bowl, whisk together 1/4 Cup Flour and 1/4 Cup water and whisk until smooth.

6. 6

   Add flour and water mixture to soup and stir until flour is dissolved. Let soup simmer for about 30 minutes, until mushrooms are soft and tender.

7. 7

   Stir in cream and heavy cream.

8. 8

   Transfer 1/3 to 1/2 of soup to a blender and blend until smooth.

9. 9

   Pour blended soup back into the main pot and warm soup until ready to serve.

10. 10

    Serve with a drizzle of olive oil and a hunk of crusty bread.

* Per serving · 4 servings · Values may vary.