Magic Cèpe Mushroom Soup

1. 1

   Coarsely chop the dried mushrooms or cut them into pieces with scissors. Working in batches, grind them to a fine powder in the spice mill. [Makes 1/2 cup (8 tablespoons) powder.]

2. 2

   If time permits, combine the cream and 2 tablespoons mushroom powder in a jar, seal, and refrigerate for 24 hours to infuse the cream with the mushroom flavor and aroma. (Alternatively, combine the cream and mushroom powder in the heavy-duty saucepan, bring just to a simmer, cover, remove from the heat, and set aside for 30 minutes to infuse the cream.)

3. 3

   At serving time, in heavy-duty saucepan, combine the infused cream, salt, and stock and bring to a gentle simmer over medium heat. Remove from the heat and taste for seasoning.

4. 4

   Serve in the warmed soup bowls, garnished with chives and a drizzle of oil.

5. 5

   The soup can be prepared up to 3 days in advance and stored in airtight containers in the refrigerator.

6. 6

   Add sliced raw domestic or wild mushrooms to the soup and cook for several minutes; add grilled, sliced fresh cepes or domestic mushrooms; add truffle matchsticks at serving time.

* Per serving · 4 servings · Values may vary.