Cream Of Mushroom Soup - cooking recipe

Ingredients

1 0.7 oz package dried porcini mushrooms
1 2/3 cup (about 8 oz) small mushrooms, wiped with a damp cloth
3 tbsp butter
1 None onion, peeled and finely chopped
2 tbsp plain flour
1/2 cup dry white wine
1 1/4 cup heavy cream
2 tbsp fresh chopped chives

Preparation

Soak the porcini mushrooms in 2 cups warm water for about 1 hr. Remove the mushrooms from the liquid, reserving the liquid, and roughly chop. Chop most of the small mushrooms and slice the rest for garnish. Heat 1 tbsp of the butter in a pan and saute the sliced mushrooms over high heat for 2-3 mins until golden. Remove and set aside.
Add the rest of the butter to the pan along with the onion and chopped small mushrooms and saute for 5-7 mins. Stir in the chopped porcini mushrooms and saute for a further 2-3 mins. Sprinkle the flour over the mix and cook for 1 min. Gradually whisk in the porcini soaking liquid and wine. Bring to a boil then reduce the heat and simmer for 10 mins.
Remove the pan from the heat, cool slightly, then use a stick blender to puree the soup. Stir in the cream and season to taste with salt and freshly ground black pepper. Heat through gently. Divide between four warmed bowls, top with the reserved fried mushrooms and chives and serve.