This intensely flavored soup is a savory opener to any big feast.




Ingredient Checklist


Instructions Checklist
  • Bring 2 cups chicken stock to a boil in a medium saucepan. Place dried porcini and morel mushrooms in a medium heat-proof bowl. Pour chicken stock over mushrooms; let steep 20 minutes. Using a slotted spoon, transfer mushrooms to a plate. Pass soaking liquid through a sieve lined with a double layer of cheesecloth set over a bowl. Reserve liquid.

  • Heat 1 tablespoon butter and olive oil in a medium stockpot set over medium-low heat. Add onion and garlic; sauté until translucent, about 7 minutes. Add all reserved porcini and morel mushrooms, assorted wild mushrooms, and rosemary and thyme sprigs; season with salt and pepper. Raise heat to medium high; cook until mushrooms have softened and released their liquid, about 5 minutes.

  • Add remaining 4 cups chicken stock and reserved mushroom liquid; bring to a boil. Partially cover, reduce heat to medium low, and simmer 30 minutes.

  • Remove and discard the herb sprigs. Working in batches, transfer the soup to the bowl of a food processor or blender, and puree until smooth.

  • Return the soup to the stockpot. Add the cream and milk; bring just to a boil. Season with salt and pepper.

  • In a small skillet, melt the remaining tablespoon butter. Add Hon Shimeji mushrooms, if using; cook over medium-high heat until golden brown, about 6 minutes.

  • When ready to serve, divide the soup among 8 soup plates, being sure to distribute the mushrooms evenly. Using a vegetable peeler or a truffle shaver, thinly shave the white truffles over each serving.

Cook's Notes

Hon Shimeji mushrooms are very small, pure white mushrooms. Enoki or small white button mushrooms can also be used; cut white button mushrooms into quarters before sauteing.