Cream of Mushroom Soup

1 oz. dried porcini mushrooms

1 c. boiling water
1-3 T. unsalted butter
2 large shallots, finely minced
1 clove garlic, finely minced

4 c. assorted fresh mushrooms (white button, cremini, oyster, King Oyster, shitake), brushed or peeled and roughly chopped

1/8 to 1/4 c. dry sherry (to taste)

2 c. organic chicken or vegetable broth, skimmed of all fat**
3 whole sprigs fresh thyme
freshly grated nutmeg, to taste
freshly-ground black pepper, to taste
fleur-du-sel (or Murray River Pink Salt), to taste
1/4 c. to 1/2 c. light cream

Boil the water and soak the dried porcini for at least 1/2 hour and up to 2 hours. (Tip:  Invert a saucer or bowl over the mushrooms to keep them immersed.)

Line a fine-mesh sieve with cheesecloth, and slowly strain the soaking liquid into a bowl to reserve, being careful to avoid any sediment or dirt at the bottom of the soaking vessel. Discard porcini and the cheesecloth.

Warm a large heavy pot to medium-low, and melt the butter until it just foams.  Add the chopped shallots and garlic, and gently infuse the butter with the aromatics for about 10 minutes, being sure not to burn the butter or garlic.  Strain the butter and return it to the saucepan and discard the solids.

Return the saucepan to medium-high heat, and saute the chopped mushrooms until they are browned and all the liquid has evaporated.

While the heat is still medium-high, add the porcini-water and the broth.  Bring to a simmer.

Add the sherry and thyme.

Simmer for 20 minutes.

Take the pot off the heat (but leave the burner on) and discard the thyme-stems. Whisk in the cream.  Season with salt, pepper and nutmeg.

Bring the soup to a bare simmer and serve immediately.

Optional:  Add a couple of drops of truffle oil to each bowl of soup.

Steampunk T