Mushroom Soup

Serves 4

Ingredients:

6 Tbsp butter
2 Tbsp olive oil
1 lb assorted wild mushrooms
1 onion, coursely chopped
1 leek, coursely chopped
1-2 cloves garlic, minced
1/2 tsp dried thyme
1/2 cup dried porcini mushrooms (the best you can find), ground into powder
fresh parsley sprig
2 oz dry sherry
4 cups chicken stock
1/2 cup cream (optional)

Method:
In a medium saucepan or dutch oven, melt butter with olive oil over medium-high heat. Add chopped mushrooms and saute until they begin to brown and release their moisture. Once the moisture begins to come out, salt lightly with sea salt. Continue to cook until all of the liquid has evaporated. Stir in the onions, garlic, leek, thyme and dried porcini powder. Saute mixture until onions begin to soften and turn opaque. Stir in sherry and deglaze pan. Stir in chicken stock and parsley sprig and bring to a boil. Reduce to simmer for about an hour.

After an hour, remove parsley and discard. Let soup cool slightly and puree until desired consistancy is achieved. Stir in cream (if using) and season with salt and pepper.

Simmer soup (if needed) to develop flavor. Serve hot with a drizzle of white truffle oil or aged balsamic vinager.