Details

Equipment

• Dutch Oven
• Large Skillet
• Blender (immersion or stand)
• Small bowls for mise en place

<aside> <img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:

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Ingredients

Mushrooms

• 2 # Mushrooms, fresh, any mix of:
  • Chanterelles or Hedgehog
  • Porcini
  • Shiitake
  • Oyster
  • Maitake
  • Brown beech
  • Cremini
• 2 oz. Mushrooms, dried, any mix of:
  • Porcini
  • Shiitake
  • Oyster

Velouté

• 6 T Butter, unsalted
• 6 T All-Purpose Flour

Main

• 1 qt. Stock, vegetable
• 1 ea. Onion, yellow, ciselér
• 4 ea. Shallot, ciselér
• 1 ea. Leek, julienne
• 4 cl. Garlic Confit
• 1 bu. Thyme, de-stemmed
• ⅓ c. Sherry, dry
• TT Salt
• TT Black Pepper

Toppings

• Sourdough, buttered and toasted
• Crème Chantilly with:
  • 1 sp. Thyme
  • 1 cl. Garlic Confit
  • Replace Mascarpone with Crème Fraîche

Instructions

Prep

1. Rehydrate dried mushrooms in bowl, reserving liquid
2. Bring stock and reserved mushroom liquid to simmer in dutch oven

Cook

1. In skillet, cook Mushrooms as directed, add rehydrated mushrooms, add to dutch oven
2. Add onion, shallot, and leeks, cook until lightly toasted and fragrant, then add garlic confit
3. Deglaze with Sherry and reduce au sec, add to the dutch oven along with thyme
4. Simmer soup for 20 minutes
5. Add Velouté flour and butter to skillet and cook a blond roux, then transfer into dutch oven
6. Bring soup back to a simmer, blend, and season

Finish

1. Prepare Toppings