Creamy Mushroom And Swiss Soup

1. 1

   Place the porcini mushrooms in a bowl and pour the boiling water over. Let stand to re-hydrate for 20 to 30 minutes.

2. 2

   In a medium size soup pot, gently saute the sliced leek and minced garlic in 3 tablespoons of the butter, until the leek softens but does not brown. Stir in the thyme leaves, salt and pepper.

3. 3

   Sprinkle and stir in the flour while on medium heat for just a minute or two. Add the beer and bring up to the boil, stirring.

4. 4

   Strain the porcini liquid and then add it to the pot along with the re-hydrated porcini. Add the chicken broth and bring the mixture up to a boil and then simmer for 10 to 15 minutes.

5. 5

   Cool the soup and then process it in a blender, in batches, until smooth. You may still see flecks of the Porcini but that's a good thing. Return the soup to the pot.

6. 6

   In a large saute pan cook the sliced Shiitake caps in the remaining 3 tablespoons of butter until they lightly brown. Add them to the soup and then bring the pot back up to a boil.

7. 7

   Stir in the cream, lower the heat a bit and then add the shredded Gruyere a half handful at a time while constantly stirring. Re-season the soup with salt and pepper and serve!

* Per serving · 4 servings · Values may vary.

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