Adapted from Williams-Sonoma
- 6 cups chicken stock
- 2 oz. dried chanterelle or porcini mushrooms
- 4 Tbs. unsalted butter
- 5 Tbs. minced shallot
- 1 1/2 lb. baby portabella or white button mushrooms, brushed clean and coarsely chopped
- 1/4 cup cognac (optional)
- 2 Tbs. all-purpose flour
- 1/2 cup heavy cream
- salt and freshly ground pepper, to taste
- rosemary leaves for garnish (optional)
- black truffle oil for garnish (optional)
In a small saucepan over medium-high heat, warm 2 cups of the stock. Add the porcini, remove from the heat and let stand for about 20 minutes. Using a slotted spoon, transfer the chanterelle or the porcini to a cutting board and coarsely chop. Line a fine-mesh sieve with a double layer of cheesecloth. Strain the soaking liquid and set aside.
In a stockpot over medium heat, melt the butter. Add the shallot and sauté until soft, about 5 minutes. Add the porcini and button mushrooms and cook, stirring, until most of the liquid has evaporated, 5 to 7 minutes. Add the cognac and cook until the liquid has evaporated, about 2 minutes. Sprinkle with the flour and stir to coat. Stir in the mushroom soaking liquid and the remaining 4 cups stock. Reduce the heat to low and simmer, stirring occasionally, for about 30 minutes.
Working in batches, puree the soup in a blender until smooth, then return the soup to the pot. Stir in the 1/2 cup cream and season with salt and pepper. Ladle the soup into warmed bowls. Garnish with rosemary leaves and drizzle with black truffle oil.