Categories: Soup

Ingredients

• 1/4 cup butter
• 2 onions, chopped
• 4 garlic cloves, minced
• 6 celery stalks, cut into 1-inch pieces
• 2 lbs assorted mushrooms, like button, cremini, shiitake, stems removed
• 2/3 cup dried porcini mushrooms
• 6 cups chicken broth
• 2 bay leaves
• 2 tbsp fresh thyme, coarsely chopped
• 8-10 peppercorns
• 2 tsp Kosher salt
• 1/4 tsp white pepper
• 2 cups whipping cream
• Garnish: fresh thyme sprigs, crumbled goat cheese, crouton

Directions

1. Melt butter in a stockpot over medium-high heat. Add onions and garlic; cook until almost tender. Add celery; cook for 5 minutes. Slice mushrooms and stir in; cook for 17-20 minutes, until liquid has evaporated and mushrooms are almost tender.

2. Add just enough broth to cover mushroom mixture. Enclose bay leaves, thyme and peppercorns in a large square of cheesecloth; tie with kitchen twine to make an herb bundle. Add herb bundle to soup; bring to a boil. Reduce heat to low. Cover and simmer for 30 minutes, or until mushrooms are soft. Discard herb bundle; stir in salt and pepper. Stir in cream; heat through without boiling. Garnish as desired.

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