From recipes4living.com. Sounds really good. I'm going to make it over the weekend.
TRIPLE MUSHROOM SOUP
Ingredients:
1 1/2 quarts hot water 6 oz. dried shiitake mushrooms 1 pound white mushrooms 1 pounds baby bell mushrooms 3 oz. unsalted butter 3 oz. vegetable oil 3 oz. shallots, minced 1 1/2 quarts chicken or vegetable stock 2 bay leaves 1 Tbsp dried thyme leaves 1 Tbsp salt 1/2 Tbsp ground pepper 1 1/2 pints creme fraiche Chives or thinly sliced scallions, to garnish
Pour hot water over dried mushrooms and soak until softened. Strain, reserving liquid. Bring liquid to a boil over high heat and reduce by half. Reserve. Remove and discard mushrooms woody stems and cut mushrooms into thin slices.
Wipe, trim and finely chop fresh mushrooms.
Heat butter and oil in a large stockpot. Cook shallots until wilted and golden. Add chopped fresh mushrooms and cook until they give up their liquid, stirring often. Pour in stock; add bay leaves, thyme, salt and pepper along with sliced shiitakes and reserved mushroom liquid. Simmer for 15 minutes, stir in creme fraiche and simmer to heat through. Serve each bowl drizzled with chives or scallions.
Michael
-- "People that hate cats, will come back as mice in their next life." - Faith Resnick
