Ingredients

6 cups chicken stock 2 ounces dried porcini mushrooms 4 tablespoons (1/2 stick) unsalted butter 3 tablespoons minced shallot 1 1/2 pounds white button mushrooms, brushed clean and coarsely chopped 1/4 cup Madeira wine (optional) 2 tablespoons all-purpose flour 1/2 cup heavy cream, plus 1/4 cup for drizzling (optional) Salt and freshly ground pepper, to taste Deep-fried sage leaves for garnish (optional)

Description

Dried Porcini Mushrooms Lend Depth Of Flavor To This Soup, Which Is Perfect For A Cool Autumn Day. The Mushrooms Are First Reconstituted, Or Rehydrated, In Chicken Stock. The Soaking Liquid Is Strained And Added To The Soup Base To Enhance The Taste. '

View Full Recipe